Blackberry Cardamom Oats

Cardamom & Cinnamon

These Blackberry Cardamom Oats are my absolute favorite breakfast dish. Warm, comforting, and packed with antioxidants, making them my go-to every morning. They’re naturally sweetened with coconut water, and full of gut healing powers with spicy cardamom and cinnamon.

I love love love cooking with cardamom and cinnamon (you’ll see a lot of that around here) for their gut healing properties.

Cardamom is an antioxidant, with anti-inflammatory effects that protects the body against chronic illness. This spice is anti-bacterial, anti-microbial, infection fighting, promotes blood sugar balance, blood circulation, and even has anti-cancer potential.

Cinnamon is another incredible spice, with anti-inflammatory and anti-microbial properties. What I love most about cinnamon is the fact that it’s a triple threat. Cinnamon is an anti-bacterial, anti-fungal, AND anti-viral spice, making it a great ingredient for people suffering from a wide array of gut health issues. Whether you have a virus in your system, or a more chronic dysfunction, such as SIBO or Candida, cardamom and cinnamon, when used appropriately are healing.

Recipe

- 1/3c Bob’s Red Mill Gluten Free Organic Steel Oats

- 2/3c coconut water

- 1/3c water

- 1/2 tsp organic ground cardamom

- 1/4 tsp organic ground cinnamon

- 1/8tsp vanilla extract

- pinch of pink Himalayan salt

Mix dry ingredients with coconut water, and let simmer for about 20 minutes or until oats are a thick, creamy consistency. Pour the oats into a bowl to serve, and toss blackberries and blueberries back in the pot. Let the blackberries & blueberries simmer until they heat up and blister, creating a warm and comforting flavor and consistency. Top the oats with the stewed blackberries and blueberries, toasted coconut, raw pecans, hemp seeds, and of course, roasted almond butter. You can even add strawberries for a little something extra!