Recipe Image

Savory Curry Cashew Oatmeal

  • 10 m
  • 10 m
EatingWell Test Kitchen
“Pep up your morning routine with this not-so-old-fashioned savory oatmeal recipe with cashews, curry powder and raisins. If you need a little sweetness, try drizzling honey on top. Short on time in the morning? Try our overnight oatmeal variation.”

Ingredients

    • 1 cup water
    • Pinch of salt
    • ½ cup old-fashioned rolled oats
    • 3 tablespoons golden raisins
    • 2 tablespoons toasted chopped cashews
    • ¼ teaspoon curry powder

Directions

  • 1 Bring water and salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with raisins, cashews and curry powder.
  • Overnight oats variation: Combine ½ cup old-fashioned rolled oats with ½ cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings, as desired. Eat cold or heat up. Makes about 1 cup.
  • Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add ⅓ cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about ¾ cup.
  • People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
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