In a medium saucepan, combine rolled oats, almond milk, ground cardamom, vanilla extract, a pinch of salt, and chopped Medjool dates. Stir well to ensure all ingredients are evenly distributed.

Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally for about 2-3 minutes. Once bubbling, reduce the heat to low and allow it to simmer for about 5-10 minutes until the oatmeal thickens.

Remove the saucepan from the heat and cover it with a lid. Let the oatmeal rest for an additional 5-10 minutes.

Spoon the oatmeal into bowls, top with homemade pistachio butter and a splash of almond milk. Sprinkle chopped pistachios on top.

Taste and adjust sweetness or spice as desired.