Kumquat & Ginger Oatmeal

kumquat ginger oatmeal

This is the first follow-up recipe from a New Food Friday–see the previous post for a quick overview on kumquats including where to get them, how to store them and some other ideas for using them.

Almost as soon as I tasted my first kumquat I started thinking about ways I could use this sweet and sour fruit; paring it with spicy ginger seemed like a good start! The result is this bowl of oatmeal, which is like a bright little spot of sunshine on a gloomy winter day.

Kumquat & Ginger Oatmeal

Yield: 1

Calories per serving: 245

Fat per serving: 4 g

Carbs per serving: 43 g

Protein per serving: 8 g

Kumquat & Ginger Oatmeal


  • 1/3 cup old-fashioned oats
  • 1/3 cup almond or cow’s milk
  • 1/3 cup water
  • pinch salt
  • 4-5 kumquats, washed, sliced and de-seeded
  • 1 tbsp chopped crystallized ginger (use less if you don’t like a strong ginger taste)
  • 1 tsp chia seeds, optional
  • dash vanilla extract, optional


  1. Place oats, milk, water and salt in a small saucepan. Set over medium heat and bring to a boil.
  2. Stir in the kumquats, ginger and chia seeds, if using. Cover the pan and turn off the heat. Let stand 3-5 minutes.
  3. Stir in the vanilla and additional milk or water if necessary to reach the desired consistency.
  4. Top with additional kumquats and/or ginger and serve.

*Nutrition facts calculated using unsweetened almond milk, chia seeds and vanilla


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