Saffron Pistachio Oat Porridge Recipe

Cottage Inside is a birth and postpartum doula practice nestled in Los Angeles. Serendipity led us to discover her exquisite recipe for Saffron Pistachio Oat Porridge, a delightful concoction that infuses warmth and vitality into every spoonful. Crafted initially with postpartum moms in mind, this delectable creation has captured the hearts of the entire THE FULLEST team, transforming mornings into moments of joy. Indulge in this nourishing porridge spiked with our saffron latte!

Saffron Pistachio Oat Porridge Recipe

This recipe is made in two parts: pistachio milk and porridge. Obviously, make the milk first as it will be added to the porridge later.

Pistachio Milk Ingredients:

• 1 cup organic unsalted shelled pistachios
• 3 cups spring water
• 1 organic date
• Pinch pink salt

Porridge Ingredients:

• 1 tablespoon (or one sachet) Warm Feelings® saffron latte
• 1 tsp organic cultured ghee
• 1 inch ceylon cinnamon bark
• ¼ cup organic old fashioned rolled oats
• ½ cup spring water
• ½ cup organic pistachio milk (homemade)
• ½ tsp organic ground cardamom
• Orange zest
• 1 tsp local honey

To Make the Pistachio Milk:

1. Soak pistachios in filtered or spring water in the refrigerator overnight. 
2. In the morning, drain them, give them a rinse in freshwater, and add to a high-powered blender with three cups of water, the date, and a pinch of pink salt. Blend on high until the pistachios are completely incorporated. 
3. Strain through a nut milk bag and it’s ready for your porridge. NB: You can also reserve the excess pistachio pulp for making cookies or other recipes later. 

To Make the Porridge:

1. Heat ghee gently over a medium low flame. Add the cinnamon bark. 
2. Once the cinnamon is fragrant, add the saffron and oats and toast until the oats begin to smell nutty and delicious.
3.  Add the water, followed by the pistachio milk and ground cardamom. 
4. Cook gently at a simmer but below a boil, until the oats are soft and the porridge is creamy.

To serve:

Take off the heat to cool a few moments, then pour the porridge into a bowl, grate a bit of orange zest over the top of the porridge with a fine microplane and drizzle it with a teaspoon of local honey.

*Add honey only after the porridge has cooled to a comfortable temperature for consumption as in Ayurvedic cooking, honey should never be cooked or heated directly. 

**Serves 1 

This recipe has been syndicated fromCottage Inside.Cottage Inside is a Doula Practice in Los Angeles. It is the dream and prayer of Morgan Lynn, a Zen student and certified Birth and Postpartum Doula trained in the Ayurvedic tradition. An avid home cook, Morgan grows much of the food for her kitchen in her Runyon Canyon garden, following the principles of the Biodynamic French Intensive Method.