Cinnamon, fennel, star anise, cloves, and… Szechwan pepper.
If these spices sound alluring, it’s because they are! 😉
They are the ingredients of Chinese 5-spice blend, and I finally got around to using them in our regular oatmeal this morning. It was delicious!
Chinese 5-Spice Oatmeal
- 4 cups thick rolled oats
- 8 cups water
- 1/3 cup raw apple cider vinegar, kombucha, yogurt or kefir
- 1/8 teaspoon stevia (optional)
- 1 teaspoon Chinese 5-spice blend*
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup chopped almonds, walnuts, or other nuts** (optional)
- garnishes: sliced bananas, drizzled raw honey or maple syrup, raw milk, raw cream, yogurt or kefir, or raw hazelnut or almond milk
Serves 5, with leftovers.
*This Chinese 5-spice includes black pepper instead of Szechwan pepper. I’m sure it’s delicious, regardless!
**Learn how to soak and dehydrate nuts for better nutrition.
Combine oats, water, and acid in a pot. Cover and let sit at room temperature overnight.
The next morning, add stevia, 5-spice blend, and vanilla extract. Bring to a boil, then reduce to low heat and let simmer for 10 to 20 minutes — until thick. Stir in coconut, raisins, and nuts.
Spoon into bowls. Top with garnishes and serve. Enjoy!
This post was featured in 33 Nourishing Oatmeal {and N’Oatmeal} Recipes.
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Hi Wardee! This sounds so tastey! I can’t wait to try it.
Flora
Hope you like it! You can also added shredded apple at the end, which makes it yummy 🙂
Hello! Just found your blog last night. Can’t wait to explore more.
This morning I made the 5 spice oatmeal. Absolutely delicious and a hit with mom, dad and kids alike. I also use 5-spice powder on baked sweet potato “fries”.
Rebecca, I’m so happy you liked the oatmeal! Thanks for sharing how you use 5-spice powder. I’m going to give that a try, for sure!
Hi Wardee! I love your recipes, so I’m giving this a try…with just one twist. I had found a recipe a while back for “Cream of Wheat with Egg and Vanilla” that I loved, and thought why not add egg to oatmeal too? It’s fantastic! I always add egg to oatmeal now. So, I’m adding a well-beaten egg to this. You have to temper the egg before adding it or it will end up with little nubs of egg in it, but it’s a great way to get extra protein in the morning. It’s smelling divine as it simmers on the stove right now, can’t wait to dig in! I even (finally) have some raw cream to drizzle on top…mmm. Thanks for the wonderful, healthy and nourishing recipes!
Dawn — That sounds delish! Tell me, how do you temper the egg?
Oh it is…gives it a richer flavor! To temper an egg: to your beaten egg (and beat well…the original recipe I found commented on the inescapable egg nubs, but since then I’ve learned that to make perfect, fluffy scrambled eggs, you have to whisk them until they are uniform in color and frothy. It breaks down the protein structure of the egg white or something. So, I tried that the next time I made oatmeal and I didn’t see near as many “nubs”) add 1 cup of hot oatmeal and mix well, then stir back into the oatmeal and cook a little longer. You can do this with anything, you’re just heating up the egg a little before adding it to the hot stuff in the pot to keep it from cooking hard. Super easy, and I won’t make oatmeal any other way anymore! Oh, and I have to add coconut oil too, I can always tell when I forget it…it just doesn’t taste as good!
How much of the acid do you need to use for this recipe? I came across an older Meal Plan example PDF and found this recipe in it. On the 5-Spice mix in the PDF it says “ground pepper” but I noticed here it says “Szechwan pepper.” I’m not sure what the difference would be, could you please advise? Thanks 🙂