Golden Turmeric Cardamom Oatmeal

• 88
  2 tbsp sprouted cashews, roughly chopped

  Cashews, Sprouted, 6oz, Blue Mountain Organics88$14.00Buy from live live & organic™
• 1 cup water
• 88
  1/2 cup coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 87
  1 cup gluten-free rolled oats

  Gluten-Free Rolled Oats87$14.49Buy from Terrasoul Superfoods
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 84
  1/4 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 72
  1/4 tsp ground cardamom

  Organic Cardamom Ground72$4.99Buy from Spicely Organics
• 1 pinch black pepper
• 1 pinch salt
• 91
  2 tsp maple syrup

  Vermont Maple Syrup91$8.95Buy from Boston General Store

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1. 1

   Place the chopped sprouted cashews in a dry small saucepan over medium heat and toast, tossing frequently, until lightly golden and fragrant, about 2 minutes. Transfer to a small dish and set aside.

2. 2

   In the same saucepan, add the water, coconut milk, gluten-free rolled oats, ground turmeric, ground ginger, ground cardamom, black pepper, and salt.

3. 3

   Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, for about 2 minutes.

4. 4

   Reduce the heat to medium-low and simmer, stirring continuously, until the oats are creamy and fully tender, about 3 to 4 minutes.

5. 5

   Remove the pan from the heat and stir in the maple syrup until evenly distributed.

6. 6

   Ladle the golden porridge into two bowls, scatter the toasted sprouted cashews over top, and serve warm.