Ingredients
Equipment
Method
- Start by toasting the tiger nuts in a dry skillet over medium heat until golden brown and fragrant.
- In a medium saucepan, combine the toasted tiger nuts, pumpkin puree, coconut oil, cinnamon, and sea salt.
- Pour in the water or coconut milk and stir well to combine.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- If using maple syrup, stir it in now and continue to simmer until thickened.
- Let the oatmeal sit for 2-3 minutes after cooking to allow flavors to deepen.
Nutrition
Calories: 200kcalCarbohydrates: 32gProtein: 5gFat: 7gSaturated Fat: 5gSodium: 180mgPotassium: 400mgFiber: 7gSugar: 4gVitamin A: 4000IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Notes
Toasting the tiger nuts is essential for enhancing their flavor; don't skip this step! For a creamier texture, try using almond milk instead of water. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of coconut milk for best results. Feel free to experiment with toppings like fresh berries, sliced bananas, or a dollop of coconut yogurt for added flavor and nutrition. This oatmeal can be prepared ahead of time by preparing the dry ingredients and storing them, making busy mornings easier.
Tried this recipe?Let us know how it was!
