This fabulous blend of flavors and textures was created by Micheal Romano, chef at the famous Union Square Cafe in New York City since 1988. We found it a mellow and comforting way to start the day. Garam masala is a currylike spice blend available in most natural-foods, Indian, or Middle Eastern markets.
| 2 | c | water |
| 3 | c | mango juice or mango-flavored juice blend |
| 1 | tbsp | pumpkin seeds or sunflower seeds |
| 3 | tbsp | whole almonds (coarsley chopped or slivered almonds) |
| 6 | dried apricots (chopped) | |
| 1 | mango (peeled and chopped) | |
| 1⁄4 | tsp | garam marsala |
| 2 | c | old-fashioned or quick-cooking oats |
| 3 | to 4 tablepoons unsweetened coconut milk (optional) | |
| 2 | c | Stonyfield Organic Fat Free French Vanilla Yogurt |
Combine the water and mango juice in a 3-quart saucepan and bring to a boil.
Stir in the pumpkin seeds, almonds, apricots, mango, garam marsala, and oats.
Lower the heat to a simmer and cook approximatley 8 minutes for old-fashioned oats, or 4 to 5 for quick-cooking oats, stirring occasionally.
Stir in the coconut milk, if using, and serve the oatmeal in a warm bowl.
Top each serving with a generous dollop of yogurt.