If you love my simple stovetop low FODMAP oatmeal recipe, you will love this variation with anti-inflammatory golden milk as the non-dairy base. This turmeric-rich stovetop oatmeal recipe is a healthy and nourishing breakfast with gluten-free rolled oats, coconut milk and spices. And it takes just 20 minutes to make!
These days you can’t walk down the healthy food aisle without running into a new turmeric product. But my favorite way to use turmeric has always been golden milk.
This vibrant, frothy concoction is deeply rooted in Ayurvedic medicine for its anti-inflammatory healing power (you can also try my Ayurvedic kitchari recipe). If you’ve read my book, then you know my general rule of thumb for any type of anti-inflammatory eating is to eat the rainbow—a little trick that my acupuncturist, Heidi, taught me. And turmeric is pretty much as colorful, and as versatile to cook with, as it gets.
How to Make Golden Milk
There are many brands that offer their own Golden Milk powders and pre-mixed elixirs in paper cartons (much like you would buy your regular almond milk). But otherwise, making your own is incredibly easy.
Combine turmeric, dairy-free milk, a little sweetener (honey or maple syrup, for the vegans) and whatever other spices you like (cinnamon and ground ginger round it out well—but you can also add cocoa!). Heat it until warm and well-mixed (being careful not to boil over). And boom.
Golden milk is of course a delicious caffeine-free coffee alternative in the morning, but if turmeric oats sounds up your alley, then I highly encourage you to go a little rogue on the breakfast front and make it the base for this stovetop oatmeal recipe.
Not only does it give your porridge a beautiful sunshine hue, but it also adds even more health benefits to an already wholesome bowl of whole grains. (More healthy recipes with oats here).
Can you (really) put turmeric in oatmeal?
Turmeric is kind of an acquired taste. It is wonderfully earthy but also can blend into the background of any dish, which is why I like it both for savory oatmeal recipes and sweet ones like these stovetop oats.
I use dried ground turmeric for this golden milk oatmeal recipe. But if you can find it, definitely give it a go with fresh turmeric! The general rule of thumb for fresh versus dried spices and herbs is to use 3 x the amount of fresh. It tends to be milder, but tasting as you go is always a safer move. With fresh you don’t have to worry as much about getting rid of that chalky texture, so you can doctor with more if you like.
This golden milk base is lightly sweetened, but if you find the flavor of turmeric bitter, you can add a little more maple syrup or honey. But also keep in mind that you’re going to get another pop of sweetness with the pepita brittle!
What to eat with this golden milk oatmeal
Whenever I’m making a sweet stovetop oatmeal, I try to make sure to add another “carb companion,” which is a pop of fiber.
Though it’s an extra step, this pepita brittle is perfect for this semi-sweet savory oatmeal.
This combination of nuts and seeds is so addictive. It’s also endlessly customizable, so if you don’t have pistachios, chia seeds or black sesame on hand, feel free to substitute with almonds, cashews, hemp seeds—anything really.
The brittle only takes 4 minutes to toast and caramelize under the broiler. But you can also make the brittle in advance. It will keep in an airtight container for up to a month. I highly recommend a double batch for snacking.
Making Golden Milk Oatmeal Ahead of Time
As for the oatmeal itself, I like making a big batch at the beginning of the week and cooking it until al dente—for gluten-free rolled oats that’s about 10 minutes—and then microwaving individual portions throughout the week.
Especially if I have a week that involves more hedonism than usual, I love having a batch of this turmeric oatmeal ready to go in the fridge for an anti-inflammatory morning.
Do you have any favorite savory oatmeal recipes? Let me know your turmeric ideas in the comments!
With health and hedonism,
Golden Milk Oatmeal with Pepita Brittle
For the brittle
For the oatmeal
- One 15-ounce can full fat coconut milk (2 cups)
- 1 tablespoon maple syrup or honey
- 1 1/2 teaspoons ground turmeric
- ½ teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup gluten-free rolled oats (see note)
- Preheat the broiler.
- In a medium mixing bowl, combine the pepitas, pistachios, chia seeds, sesame, maple syrup, coconut oil and sea salt, and toss until evenly coated.
- Spread the mixture on a parchment-lined baking sheet. Roast under the broiler until toasted, 4 minutes, stirring once halfway through to prevent uneven cooking.
- Allow the seeds to rest on the baking sheet until cooled slightly. Toss to make sure the remaining syrup adheres, then allow to cool completely. Break apart into chunks and store in an airtight container until you’re ready to make the oatmeal.
- In a medium saucepan, combine the coconut milk, maple syrup or honey, turmeric, cinnamon and ground ginger. Bring to a simmer, whisking until everything is well-combined. Be careful the pot doesn’t boil over! As soon as bubbles form, add the oats and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 to 15 minutes.
- Ladle the oatmeal into bowls and top with the brittle. Serve along side extra maple syrup for more sweetness.