Description
A hearty, rib-sticking breakfast of date oatmeal cooked down with oat milk and brown sugar, then topped with a creamy pistachio butter, fresh blueberries, and more chopped toasted pistachios! Great for make-ahead breakfasts to reheat during the week.
Ingredients
Scale
DATE OATMEAL:
- 4 cups water
- 4 cups oat milk (or substitute with any milk or more water)
- 1/4 cup brown sugar
- 14 to 16 dates, pitted and coarsely chopped
- Flaky sea salt, such as Maldon
- 2 cups steel-cut oats
- 1 teaspoon vanilla extract
PISTACHIO BUTTER:
- 1/4 cup shelled pistachios
- 1 stick butter, at room temperature
- 2 tablespoons brown sugar
- Chopped pistachios, for serving
- Fresh blueberries, for serving
Instructions
- Bring the water to a boil over high heat. Once boiling, reduce heat to a simmer and add the oat milk, brown sugar, chopped dates and a big pinch of flaky salt, stirring to combine. Whisk in the oats. Cook at a simmer, stirring frequently, for 30 to 40 minutes, until the mixture reaches your desired consistency and texture. The mixture should be thick and the oats slightly chewy. Stir in the vanilla extract.
- In the meantime, prepare the pistachio butter: Add the pistachios to the bowl of a food processor. Pulse into a fine powder, but not to the point of making pistachio butter (a few small chunks is okay). Add the butter and brown sugar. Pulse until the mixture is well-combined. Remove from the food processor to a small bowl.
- To serve, add the date oatmeal to a bowl, swirl the pistachio butter on top and sprinkle with chopped pistachios and fresh blueberries.
- Category: Breakfast