This strawberry oatmeal with pistachio dukkah is the perfect way to jazz up your morning oats in just two simple steps: blending some strawberries with milk and whipping up a dukkah made with pistachios, sesame seeds, hemp seeds, coconut, cardamom, sea salt, and black pepper. Topping your oatmeal with dukkah makes it sound a 100 times fancier than it really is, but there’s nothing wrong with feeling a little glamorous in the morning.
Oatmeal could never get boring because the seasons are always inviting different flavors and the possibilities with toppings are endless. Strawberries have been my favorite fruit for a few weeks now, so I decided to blend it with some milk and add the pretty pink milk to my oatmeal!
What is a dukkah?
This oatmeal is also topped with a pistachio dukkah. A dukkah (or duqqa) is an Egyptian condiment of nuts and spices, most often used for savory dishes. The pistachio dukkah I made here features seeds, coconut, cardamom, sea salt, and black pepper. I made it with the intention of it being a sweet topping, but it sure does taste great on some avocado toast or a salad! You simply toast the ingredients in a pan for 5 minutes before letting it cool and then crushing them with a mortar and pestle. When you add it on top of some deliciously creamy strawberry oatmeal, it adds such a lovely crunch factor!
Strawberry Oatmeal with Pistachio Dukkah
Ingredients
- ½ cup rolled oats
- ½ cup oat milk
- 4-5 medium strawberries + more for topping
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- pinch of sea salt
Pistachio Dukkah
- ¼ cup pistachios
- ½ tbsp sesame seeds
- ½ tbsp hemp seeds
- 2 cardamom pods
- 1 tbsp shredded coconut
- pinch of sea sea salt
- pinch of black pepper
Instructions
- Blend the milk with strawberries. Set aside.
- Heat a small saucepan over medium heat. Add oats, ½ a cup of water, chia seeds, and vanilla extract. After it comes together for 2-3 minutes add the milk and cook for 3-4 minutes on medium-low until they’re done.
- Top with the pistachio dukkah, dark chocolate, strawberries, and coconut yogurt.
Pistachio Dukkah
- Toast the pistachios and cardamom pods for 5 minutes on a small pan over medium heat. Toast the seeds and coconut for 2 minutes in the pan.
- After everything has cooled a little, crush with a mortar and pestle. Crush the cardamom pods first to make sure they get crushed! Mix in some sea salt and black pepper to taste.
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