Posted on March 25, 2012
It’s a gloomy day here in Southern California, and it would be pretty enjoyable if it wasn’t so windy; not that I’m spending any time at all outside. But, when the weather is like this it makes for the perfect time to enjoy a warm and comforting breakfast. During winter I was enjoying a bowl of oatmeal for breakfast quite often, and although I am excited for all of the refreshing dishes that will come with the spring and summer months, I kind of miss it.
So, why not incorporate your morning caffeine into your breakfast? As good as coffee in your oatmeal is, this might be even better. Chai tea brings subtle spices to the meal without the bitterness of coffee and is complimented by the addition of a little cinnamon, without needing a lot of sweetener. The chopped, roasted almonds break up the soft texture of the oatmeal and bring some more protein into the dish to keep you feeling full for longer.
Make sure that when you brew your chai tea that you let the tea steep longer than usual. You want the taste to come through in the oatmeal so the bolder, the better. I might even suggest that if you’re using tea bags, use two when brewing the 3/4 cup of tea.
- ½ Cup Rolled Oats
- ¾ Cup Brewed Chai Tea (Bold)
- ¼ Cup Chopped Almonds
- 2 Tbsp. Non-Dairy Milk
- 1 Tbsp. Maple Syrup
- ¼-1/3 tsp. Ground Cinnamon
- Very Small Pinch of Salt
- Place all ingredients into a small pot and warm over medium heat, stirring occasionally.
- Once the oatmeal is simmering, turn the heat down to low-medium and stir until it thickens. Add in more water or non-dairy milk if you like it to have a thinner consistency.
- Garnish with a sprinkle of cinnamon, a drizzle of maple syrup and maybe even star anise if you want it to look fancy. 😉
If you want to give this oatmeal recipe an even warmer feel, you could definitely get away with adding a touch of vanilla extract. I can already imagine my next batch, wafting its aroma throughout the kitchen and overwhelming my senses.