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1. Lightly crush the cardamom pods, cinnamon stick, black peppercorns, and cloves using the side of a knife or a mortar and pestle. Slice the fresh ginger into thin pieces.
4 piece cardamom pods,
1 piece cinnamon stick,
1 inch fresh ginger,
6 piece black peppercorns,
3 piece cloves
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2. In a small saucepan, combine the water and milk, then add the crushed cardamom pods, cinnamon stick, black peppercorns, cloves, and sliced ginger with a pinch of salt. Bring just to a gentle simmer over medium heat, then reduce the heat to low and let the spices steep for about 8 to 10 minutes, stirring occasionally so it does not scorch.
1 cup water,
1 cup whole milk,
0.1 tsp salt
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3. Strain the spiced milk into another saucepan or heatproof bowl, discarding the whole spices and ginger. Stir in the honey and vanilla extract until dissolved, then return the liquid to the saucepan and keep it over low heat.
2 tbsp honey,
0.5 tsp vanilla extract
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4. Add the rolled oats to the warm spiced milk and bring to a gentle simmer over medium-low heat. Cook, stirring often, until the oats are creamy and tender, about 8 to 10 minutes. If it becomes too thick, add a splash of water to loosen to your preferred consistency.
1 cup rolled oats
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5. Once the oats are creamy, stir in the ground nutmeg and ground cardamom, then remove the saucepan from the heat and cover to keep warm while you prepare the apples.
0.1 tsp ground nutmeg,
0.1 tsp ground cardamom
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6. Peel the apples if desired, then core and cut them into small bite-size cubes.
2 piece apples
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7. In a medium skillet over medium heat, melt the butter, then add the cubed apples, brown sugar, ground cinnamon, and lemon juice. Stir to coat the apples evenly, then add the water.
1 tbsp unsalted butter,
1.5 tbsp brown sugar,
0.5 tsp ground cinnamon,
1 tsp lemon juice,
2 tbsp water
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8. Cook the apples, stirring occasionally, until they are tender and the juices are syrupy and glossy, about 8 to 10 minutes. If the pan looks dry before the apples soften, add a small splash of water and continue to cook until they are soft but not falling apart. Remove from the heat.
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9. Roughly chop the mixed nuts. If using raisins, check for any stems and separate any clumps.
0.2 cup mixed nuts,
2 tbsp raisins
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10. Give the oatmeal a final stir and divide it between two warm bowls. Spoon the stewed apples and any pan syrup generously over the top of each serving.
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11. Sprinkle each bowl with chopped mixed nuts and raisins, then finish with a drizzle of honey over the top. Serve immediately while warm and aromatic.
1 tbsp honey
By james