Intrigued by the benefits of saffron but not sure where to use it? This vegan saffron oatmeal recipe is a delicious way to introduce the wonder spice to your palette. Add turmeric for an even healthier start to the day.
For the Oatmeal Base:
- 2 cups steel-cut oatmeal
- 4 cups plant milk*
- 2 cups water
- pinch of salt
Mix-ins per 1.5 Cups of Oatmeal Base:
- 1 tsp saffron*, extracted in warm water
- 2 tbsp flax seeds, ground
- 1/3 cup dried figs, chopped
- 1/3 cup pumpkin seeds
- optional: 1 tsp* turmeric & pinch of black pepper
- optional: mulberries or blackberries as toppings
To Make the Oatmeal Base:
- Add the steel-cut oatmeal to a large pot on medium heat and toast for a few minutes, stirring frequently, until fragrant and light golden brown.
- Add in the liquids and the salt, and bring to a boil. Immediately turn down the heat and simmer for 25 minutes. At this stage, the texture will be creamy but still have a bite to it. If you prefer it to be creamier, simmer for another 5-10 minutes.
- Let it rest for at least 5 minutes before serving.
- Save in the refrigerator for up to a week, or in the freezer in individual boxes for up to three months.
For the Vegan Saffron Oatmeal Variety:
- Add 1.5 cups of the oatmeal base into a bowl, and mix in the saffron extraction (including the strands) and the ground flax seeds. Add in the dried figs and pumpkin seeds, then mix once more.
- For an even healthier recipe, add in the optional turmeric with a pinch of black pepper. 1 tsp may be far too much if you aren’t a big fan of turmeric so adjust according to taste.
- Serve with desired toppings.
I usually use soymilk from fresh tofu stores or by the brands Silk and Westsoy. For an even richer texture, use canned coconut milk.
I love the Zaran brand on Amazon; always so fresh and fragrant.
I recommend adding all the toppings immediately before enjoying this oatmeal.