The coffee/cardamon combination in this warm breakfast pudding is so good! If you’ve never tried cardamon, this is a perfect recipe to start with. Cardamon is naturally sweet, almost brown-sugar like, but with a hint of pepper. The dates add texture and another layer of sweetness that compliments the cardamon/coffee flavour. The steel-cut oats are hearty and healthy and the recipe has no added sugar. Not a sugar naysayer? Try it with the brown butter and maple syrup drizzle.
If you’ve read the recipe, you’ve probably caught on that this “breakfast pudding” could also be described as “oatmeal.” If you are feeding this to the unsuspecting, you might not want any preconceived notions affecting their mindset. You can tell them after they’ve licked the bowl clean…
PS. This is also delish served cold, with a dollop of whipping cream.
Coffee, Cardamon, Date, and Brown Butter Oat Breakfast Pudding
- 2 tablespoons brown butter (so easy to make and so many uses)
- 1 cup steel-cut oats
- 1 cup coffee (black, or with milk and sugar will be fine)
- 1 cup milk (I used whole goat milk, but any milk will work)
- 2 cups water
- 1/3 to 2/3 cups dates, chopped
- 1/4 teaspoon cardamon
- toasted pecans, for garnish
- In a frying pan, heat the brown butter over med-low heat until liquified.
- Add the steel-cut oats to the butter and toast them for about 2 minutes, stirring occasionally.
- In a large pot, combine the coffee, milk, and water and bring it to a simmer.
- When the oats are toasted add them to the coffee mixture and reduce heat to med-low.
- Add the cardamon. You can add the dates now too, or wait about 10 or 20 minutes, depending how much chewy texture you want the dates to add.
- Continue to cook on med-low heat for 30-40 minutes, stirring occasionally. More stirring will be required near the end, so it won’t stick to your pot!
- Serve topped with the Brown Butter and Maple Syrup Drizzle, garnish with toasted pecans.
Brown Butter and Maple Syrup Drizzle
- 4 teaspoons brown butter
- 4 tablespoons maple syrup
- In a small frying pan over low heat, combine the brown butter and maple syrup until warm.