Oatmeal Rose Flummery for Imbolc
Celebrate the gentle magic of Imbolc with this Oatmeal Rose Flummery—a light, floral dessert made from creamy oats and infused with rosewater. Molded into an enchanting pastel treat and topped with edible rose petals, it’s a romantic, old-world dish that’s perfect for early spring festivals and witchy gatherings.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Chilled
- Cuisine: Old-World / Seasonal Pagan
- Diet: Vegetarian
Ingredients
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1/2 cup steel-cut oats
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2 1/2 cups water
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1/2 cup heavy cream (or coconut cream for vegan option)
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2 tbsp honey or maple syrup
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1 tbsp rosewater
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1/2 tsp vanilla extract
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1/4 tsp sea salt
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A few drops of natural pink food coloring (optional)
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Edible dried rose petals, for garnish
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1/2 tbsp gelatin (or agar-agar for vegan version), bloomed in 1/4 cup warm water
Instructions
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In a saucepan, simmer the oats in water over low heat for about 25 minutes, stirring occasionally until soft and thick.
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Strain the mixture through a fine sieve or cheesecloth to extract the creamy oat liquid, discarding the solids.
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Return the strained liquid to the pot. Stir in cream, honey (or maple syrup), rosewater, vanilla, salt, and food coloring if using. Warm gently without boiling.
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Stir in the bloomed gelatin or agar-agar until completely dissolved.
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Pour the mixture into a mold of your choice. Refrigerate for at least 4 hours or overnight until fully set.
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Carefully unmold and decorate with dried edible rose petals just before serving.
Notes
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For a more pronounced floral flavor, adjust the amount of rosewater to taste.
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Use silicone molds for easier unmolding and elegant shapes.
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Vegan-friendly with coconut cream and agar-agar substitutions.
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Store chilled and consume within 2–3 days for the best texture and flavor.
Find it online: https://yumfoodusa.com/oatmeal-rose-flummery-for-imbolc/