This roast apricot and ashwagandha oatmeal is a cozy, nutrient-packed breakfast that’s anything but boring. Juicy roasted apricots caramelized with cinnamon and date syrup take the spotlight, while creamy ashwagandha-infused oats bring stress-relieving benefits and a warm, spiced flavor. Topped with tahini, pistachios, hemp seeds, and Greek yogurt, this bowl is rich, satisfying, and packed with plant-based protein and healthy fats.
Preheat the oven to 350°F. Halve and pit the apricots, placing them on a baking sheet with the cut side facing up. Drizzle the apricots with cinnamon and your choice of date syrup or maple syrup. Roast in the preheated oven for 20-25 minutes, or until the apricots are tender and slightly caramelized. Set aside.
In a medium saucepan, combine the rolled oats, ashwagandha, almond milk, tahini, date syrup or maple syrup, cardamom, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Once the oats start to absorb the liquid, reduce the heat to low and cook for 5-7 minutes, or until the oats are soft and creamy. If the oatmeal becomes too thick, you can add a splash of almond milk to reach your desired consistency.
Spoon the cooked oatmeal into bowls. Top with the roasted apricots, drizzle with tahini, and syrup, sprinkle with hemp seeds, and crushed toasted pistachios, and finish with a dollop of Greek yogurt. Enjoy!