Orange-Honey Oatmeal with Pistachios, Figs, and Saffron Yogurt
Photo: Randy Mayor
Ann Taylor Pittman
No need to turn to boring packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup of water. Fresh orange juice, dried figs and honey give this yummy breakfast bowl natural sweetness. Saffron threads are an unexpected and aromatic addition that is a must-try. The creaminess of Greek yogurt perfectly compliments the crunch of the chopped pistachios and brings all the flavors together for an extremely inspired morning meal.
3/4 cup water
1/2 cup old-fashioned rolled oats
Dash of salt
1 tablespoon fresh orange juice
2 teaspoons honey, divided
2 tablespoons 2% reduced-fat Greek yogurt
2 crumbled saffron threads
1 tablespoon chopped unsalted pistachios
1 tablespoon chopped dried figs
Est. added sugars 12g
How to Make It
Bring 3/4 cup water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat and simmer 5 minutes, stirring occasionally. Remove pan from heat, and stir in orange juice and 1 teaspoon honey.
Combine Greek yogurt and saffron threads in a small bowl, stirring with a whisk or spoon. Let sit, stirring occasionally, 5 minutes or until threads begin to “bloom” and yogurt turns yellow. Dollop yogurt on top of oatmeal; sprinkle with pistachios and figs. Drizzle with 1 teaspoon honey.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice