Recipes for Summer

Fruity Baked Oatmeal

When breakfast could be a healthy snack, or dessert, you know you’ve found a warm and delicious way to maintain balance in the Autumn season of Vata.

When Vata is high we often don’t have time or the inclination to cook. But that is when we need it most. This then is perfect, both for its sweet nourishment that helps ground and center, and because it is easy, easy – it bakes while you get on with things.

However, if you are one to prefer your breakfast savory, you could swap out the fruit for skinny green beans, asparagus or broccoli, and the cinnamon for black pepper or garlic, or both. The almond milk could be replaced with vegetable broth, or a half and half mix of the two, and like this it would be great with a salad for lunch, or as a side for dinner.


1 cup dried cherries, apricots, cranberries – any or all
4 medjool dates, finely chopped
1 cup rolled oats
1/3 cup pecans, or almonds, chopped
1 tablespoon flaxseed
2-3 hearty shakes cinnamon
1-2 good shakes of ginger or cardamom
1 great pinch salt
1 cup almond milk (or any favorite milk)
1 apple or banana, or both, chopped into bite sizes

Soak the dried fruit. Let sit overnight or at least while you prep your ingredients. Even 10 minutes is better than not. Preheat oven to 375F. Combine dry ingredients in a large bowl and mix well. Stir in milk and fruit, both dried and fresh, and let sit for 10 minutes.

Pour into a lightly greased 9×9 baking pan. Bake for 35 minutes, or until cooked through with a slightly golden crispy top. Slice and serve with a drizzle of raw honey or maple syrup.

Ayurvedically speaking, oats are considered to have a sweet taste, with soft, heavy, sticky, warm, and slightly oily qualities, making it ideal for vata dosha, and balancing for pitta. To make this dish work for Kapha, consider hemp or pumpkin seed milk, omit the banana and double triple up on the cinnamon and ginger.


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