Ayurvedic oatmeal for breakfast

By September 8, 2017Recipes

This ayurvedic oatmeal recipe is dedicated to my beloved yoginis. Feel free to add spices that your constitution type dictates: ginger, nutmeg, peppers…

If you skip raisins and use milk that does not taste sweet, this oatmeal can even serve as a (savoury) light lunch before/after yoga.

Ingredients (serves two)

  • 200 ml water
  • 300 ml vegan milk of your choice
  • 75 g oats (I prefer to use old-fashioned)
  • 200 g (1 cup) peeled pumpkin flesh, cut in small cubes
  • 2 tbsp raisins
  • 2 cinnamon sticks
  • 1/4 tsp ground cardamon and/or 1/8 tsp ground cloves
  • 2-3 cm of turmeric (curcuma) root, peeled and rasped, or 1/2 tsp ground turmeric
  • To serve: 2 tbsp pumpkin seeds (or to taste)


  1. Place the pumpkin cubes and cinnamon sticks in a sauce-pan. Cover with water and bring to boil. Cook on low heat for ten minutes.
  2. Add milk and bring to boil again.
  3. Add oatmeal, raisins, cardamon powder, and turmeric. Cook as long as it takes, approximately for another 10 minutes (cooking time varies per brand, look at the label).
  4. Top with pumpkin seeds and serve.

Nutritional information per serving

  • Energy: 292 cal
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Fat: 10 g
  • Proteins: 14 g

Author Lera Krasovskaya

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