Roast Apricot Adaptogenic Oatmeal
Mar 28, 2025 10:15 AM
I know. Oatmeal is a bit of a bore.
Bland. Mushy. The sad, neglected cousin of more thrilling breakfasts. But this? This is oatmeal revitalized! Succulent, caramelized apricots roasted with cinnamon and date syrup. Creamy, spiced oats with ashwagandha, the ancient adaptogen that basically says, “Have several seats, stress.” And to finish it off? A drizzle of tahini, crunchy pistachios, and a spoonful of creamy yogurt.
This bowl is warm, comforting, and makes you feel like you’ve got your life together (even if you don’t).
Ingredients:
For the Roasted Apricots
- 3 large apricots halved and pitted
- ½ tsp cinnamon
- 2 tbsp date syrup or maple syrup
For the Oats
- 1 cup rolled oats
- 2 tbsp ashwagandha
- 2 cups unsweetened almond milk
- 2 tsp tahini
- 2 tbsp date syrup or maple syrup
- ¼ tsp cardamom
- 1 pinch salt
For the Toppings
- 2 tsp tahini
- 1 tbsp hemp seeds
- 2 tbsp toasted pistachios crushed
- 1 tsp date syrup or maple syrup
- ¼ cup Greek yogurt or plant-based yogurt
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
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