Inspired by: Scottish porridge
- Vata seasonOct – Dec in the north
- All year
Stewed Apple & Cinnamon Steel-Cut Oats
- Serves
- 4
- Portion
- 1 bowl (≈250 g)
- Time
- Soak overnight · 25 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Oats, rolled / steel-cut | 1 cup steel-cut oats, soaked overnight | 160 g | 800 g | |
| Water | 2½ cups | 600 ml | 3000 ml | |
| Cow's milk, whole | 1¼ cups | 300 ml | 1500 ml | |
| Apple | 2 sweet apples, peeled & diced | 300 g | 1500 g | |
| Cinnamon | ½ tsp ground | 1 g | 5 g | |
| Green cardamom | ¼ tsp | 0.5 g | 2.5 g | |
| Ghee (cow) | 2 tsp | 10 g | 50 g | |
| Maple syrup | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Walnuts | 5 halves, finely chopped | 20 g | 100 g | |
| Rock salt (sendha namak) | pinch | 0.5 g | 2.5 g |
Method
How to cook it
Step 1: Drain the soaked oats; simmer in water with a pinch of salt for 15 minutes, stirring now and then.
Step 2: Meanwhile stew the apple with cinnamon, cardamom, ghee and 3 tbsp water, covered, 8 minutes until soft.
Step 3: Add milk to the oats; simmer 5–8 minutes more until creamy.
Step 4: Serve topped with the stewed apple, maple syrup and walnuts.
Nutrition
Per serving, estimated
Low salt · 0.1 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromCold muesli and cold milk→Towarm, cooked oats
- FromRaw apple→Toapple stewed with cinnamon
- FromSugar→Toa little maple syrup
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