You could say that chef, author, and TV personality Priyanka Naik (@chefpriyanka) is kind of a big deal — but she still appreciates the small things, like our Mini Always Pan and Mini Perfect Pot. The self-taught Indian vegan chef (and Food Network champion!) shares the benefits of compact cookware, along with her recipe for cardamom oats with spiced berry compote.

Whatʼs something thatʼs just easier or better to cook in the Mini?

Rice, jams/compotes, half-portion soups, oatmeal, Indian daals (soups/stews), sauces, single serve pasta, and boiling veggies.

Any tips, tricks, or advice about cooking in the Minis?

Use the steam and pour functions to easily strain vegetables or pour cooled compote/jams into jars.

Whatʼs special to you about the Our Place Minis in particular?

I live in Manhattan! I work in small spaces and generally cook for myself, so the Minis are a lifesaver for space and everyday cooking.

Youʼre having a few friends over and only have an OG Always Pan + Mini Perfect Pot to cook with. What are you making?

Fried rice in my OG Always Pan and a savory corn and chili soup in my Mini Perfect Pot!

Does the dish youʼre sharing today have a story behind it?

My cardamom oats with spiced berry compote combines my favorite flavors with my favorite fruits. Oats are a great source of protein and berries are high in antioxidants. So combining nutritious food with my favorite flavors is the epitome of special to me.

Priyankaʼs Cardamom Oats with Spiced Berry Compote


(For the compote)
3 c. mixed berries (including strawberry tops)
1/4 c. water
Juice from 1/2 orange
1 tsp. orange zest
1/4 c. sugar
Pinch of kosher salt
2 cardamom pods

(For the cardamom oats)
2 c. rolled oats
2 c. water
2 c. oat milk
1/4 c. sugar
Pinch of kosher salt

(For garnish)
Fresh basil
2 tbsp. vegan butter
Shredded coconut

1. Add all of the ingredients for the berry compote in your Mini Perfect Pot and bring to a boil. Stir and reduce to low/simmer and cook for about 20 minutes until reduced by at least half. Remove from the heat and cool completely. Pour into a mason jar and store in the fridge for up to 2 weeks.
2. While the compote is simmering, bring the water, oat milk, salt and cardamom pods to a boil in your OG Perfect Pot. Add in the oats and sugar, then stir and reduce to a simmer. Cook for about 10 minutes until thickened and creamy. If itʼs too thick, add in some more oat milk and stir. Remove from the heat.
3. Divide oatmeal into serving bowls. Top with butter, berry compote, coconut, and basil. Serve immediately.

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