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Pistachio Raspberry Oatmeal

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I’m writing this post while enjoying some whole-grain pancakes with pistachio sauce and raspberry compote. So please feel free to do the same! The pistachio sauce makes extra for 2 more servings. The sauce is so simple. yet so good you’re going to want to eat it all!
I definitely have a sweet tooth at breakfast, and this recipe is just perfect. But if you’re a more savory breakfast person, definitely make this as an afternoon snack with a cup of tea, or even a healthy dessert!

Pistachio Raspberry Oatmeal

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:  
Pistachio sauce: 
1/2 cup raw pistachios
1/4 cup coconut cream
2 tbsp honey
Raspberry compote: 
1/3 cup frozen raspberries
1 tsp maple syrup
Oatmeal for 1 person: 
1/3 cup rolled oats
2/3 cup water
1/3 cup coconut milk
1/4-1/2 tsp cardamom powder
1 tbsp coconut oil
1 tsp rose water

Instructions:  
  1. Start by making the pistachio sauce. In a food processor,  ground the pistachios. Then add the honey and cream and process until smooth. Set aside or refrigerate if making ahead.
  2. To make the compote, in a small saucepan combine the raspberries and maple syrup. Let simmer on a medium-low heat for a few minutes until the raspberries bring out their juices, and you have a syrupy bright pink sauce. Set aside.
  3. In a small saucepan combine the oats with water and coconut milk. Add the cardamom. Place on a medium heat and cook for 10-12 minutes until the oats have been cooked through. Remove from the heat and add the coconut oil and rose water, still to combine.
  4. Transfer the oatmeal to a bowl (the prettier the better), add 1-2 tablespoons of the pistachio sauce and swirl through. Top with the compote, some fresh raspberries, and a sprinkling of coconut flakes.

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2 COMMENTS

  1. Fofa | 19th Jun 18

    هل نقدر نستبدل القيقب بالعسل؟؟؟
    وشكراً لك ع الوصفه الجميلة

    • Arwa | 19th Jun 18

      اي نعم ينفع العسل ??

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