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Golden Milk Oats is a healthy and nutrient packed breakfast option that is perfect for busy families. You can make it on the weekend, store it to use it during the week as you see fit. You have all the health benefits of oats, turmeric and milk combined into a single one-pot meal that you can use in breakfast, as a snack or even dessert, depending on your mood. Some people like it cold, or straight out of fridge. Others like it a little warm. Topping with fruits and nuts before serving is my favorite way to eat this dish.

‘Golden milk’ is a fancy name for ‘Turmeric milk’, an ancient Indian Ayurvedic drink that has lately been gaining a lot of popularity in the western world due to its therapeutic characteristics. It aids in increasing our body’s resistance to cold, congestion, sore throat, pain and aches. Studies also claim that it helps fight against cancer, Alzheimer and tumors.

I really wanted to add golden milk in my children’s diet in the Fall season. But it was a struggle and needed lot of requesting and pampering. My kids like milk, but are not so fond of turmeric milk. So, I came up with the idea of making golden milk oat, which seems to be working great with kids. Steel cut oats are becoming increasingly more popular over other kind of grains due to their excellent health benefits. Oats are often referred to as power foods since they are full of proteins, fibers, complex carbohydrates and also a source of many vitamins and minerals. Now I can give them this delicious and nutritious breakfast in the morning. This breakfast choice for family is healthy and filling.

I have further enhanced this recipe by using other ingredients such as ginger, cloves, black pepper, saffron, flax meal, hemp hearts, nuts and seeds to increase the overall nutritional appeal of the recipe. Ginger also has anti-inflamatory and antioxidant properties that make it effective in countering muscle pains, osteoarthritis and indigestion. Cloves are also high in antioxidants and are anti-bacterial. Black pepper stimulates better digestion. Saffron, which is a very highly priced spice, protects against cancer and promotes memory or learning retention. Here, I have toasted the saffron before adding to the dish to make it more bold and rustic. Flaxseeds are rich in omega-3, antioxidants and fiber. Hemphearts are exceptionally rich in Omega-6 and Omega-3. Overall, the combination of all these ingredients in golden milk oats offers the best “bang for the buck”.

Ingredients:

Steel cut oats – 1 cup (You can use rolled oats and reduce cooking time to 2 minutes with NR in IP)
Milk – 4 cup (for vegan version you can use any other vegan version of milk)
Coconut Milk – 1 can or 13.5 oz
Coconut Oil – 2 tsp
Ginger – 1 inch piece or 20 gm (instead of fresh ginger you can use powder ginger as well)
Honey or other sweetener like maple, birch syrup or dates paste – 1/2 cup
Fruits for topping – berries, figs, banana, apples, pears, peaches, etc. – 1 cup
Nuts (Use what you have or based on your preference. All are not must)
- Cashews – 2tbsp
- Almonds – 2tbsp
- Pistachios – 2tbsp
- Walnuts – 2tbsp
Seeds
- Pumpkin – 1 tbsp
- Pine – 1 tbsp
- Sunflower – 1 tbsp
Spices
- Turmeric powder – 1 tsp
- Cardamom Powder – 1/2 tsp
- Nutmeg – 1/4 tsp
- Saffron – 1 pinch or 1/8 tsp
- Black pepper – 1/2 tsp
- Cloves – 1/2 tsp

Method:

Heat up the instant pot on saute mode at normal heat setting.
Add coconut oil.

While the coconut oil is getting heated in IP, quickly crush black pepper, cloves and ginger in mortar and pestle.

Add this crushed mixture to hot oil.
Saute for 30 seconds and then add one cup of steel cuts oats. Roast until you start getting a fragrance.

When you start getting the aroma of roasted oats, add turmeric powder and milk. Give it a good stir and put the lid on IP. Cancel the saute setting and pressure cook on high setting for 8 minutes with NPR (natural pressure release).