5-Spice Oatmeal

I bought some Chinese 5-Spice Powder a long while ago, but haven’t really used it until lately. It originated in China and is comprised of equal parts of ground cinnamon, fennel, star anise, cloves, and Szechwan pepper.

My mother-in-love shared a porridge recipe with me from Laughing Horse Lodge in Montana. I haven’t made it successfully yet because it calls for Wahani Red Rice, which is discontinued and/or unavailable everywhere I shop. The porridge combines this red rice and oats along with maple syrup and the signature flavor of 5-spice powder. I haven’t had the porridge but Jeff’s aunts and his mom all think this porridge is delicious.

I added some of the 5-spice powder to our regular oatmeal this morning… it was delicious! The following recipe is not for the famous Laughing House Lodge Porridge, but rather for our yummy morning oatmeal using this unique spice combination.

5-Spice Oatmeal

serves 5, with leftovers

• 4 cups thick rolled certified gluten-free oats
• 8 cups water
• 1/8 teaspoon stevia powder (optional)
• 1 teaspoon Chinese 5-spice powder
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raisins
• 1/2 cup chopped raw nuts, such as almonds or walnuts (optional)
• garnishes: sliced bananas, drizzled raw honey, raw agave syrup or maple syrup, raw hazelnut or almond milk

Put water and oats in 4 to 6 quart pot. Stir in stevia powder, 5-spice powder and vanilla extract. Bring to boil, then reduce to low heat and let simmer for 10 to 20 minutes, until thick. Stir in coconut, raisins, and nuts.

Spoon into bowls. Top with garnishes and serve.

© Copyright 2006 by Wardeh Harmon