Golden Milk Oatmeal with Pepita Brittle

Preheat the broiler.

In a medium mixing bowl, combine pepitas, pistachios, chia seeds, sesame seeds, maple syrup, coconut oil and sea salt. Toss until evenly coated.

Spread the mixture on a parchment-lined baking sheet. Roast under the broiler until toasted, 4 minutes, stirring once halfway through to prevent uneven cooking. Allow the seeds to rest on the baking sheet until cooled slightly. Toss to make sure the remaining syrup adheres, then allow to cool completely. Break apart into chunks and store in an airtight container until you’re ready to make the oatmeal.

In a medium saucepan, combine coconut milk, maple syrup or honey, turmeric, cinnamon and ground ginger. Bring to a simmer, whisking until everything is well-combined. Make sure the pot doesn’t boil over! As soon as bubbles form, add oats and reduce heat to medium-low. Cook, stirring occasionally, until oats are tender and the liquid is absorbed, about 10–15 minutes.

Ladle the oatmeal into bowls and top with the brittle. Serve along side extra maple syrup for more sweetness.

Notes:
1. If you want to use steel cut oats or quick cooking oats, just check the package instructions and increase or reduce the amount according to their pre-set ratios. You’re working with 2 cups of liquid.
2. You can make the brittle up to two weeks in advance.
3. The oatmeal can be made at the beginning of the week and reheated in the microwave in individual bowls. If you’re making the oats in advance, add ½ cup water and cook just until the oats are tender.