Chai Tea Oatmeal {free of gluten and soy, and vegan}

When Mary from Sweet Roots invited me to participate in Chai Week, I couldn't resist. I'm quite enamored with chai tea, {see my recipe for chai concentrate} and love to incorporate classic chai spices in my baking from time to time. {scones, anyone??}

Yesterday, Mary posted a recipe for a beautiful Pumpkin Chai Latte. Wouldn't it be yummy on a crisp, fall morning? For an extra chai kick, pair it with my oatmeal recipe.

2 Cups Water, Divided
1 Black Tea Bag
1 Cinnamon Stick, 3-4 Cloves, 2-3 Cardamom Pods
1 Cup Old-Fashioned Oats {choose gluten free oats if need be}
Small Pinch of Salt
1 tsp. Cinnamon
1/2 tsp. Nutmeg
3 Tbsp. Almond Milk {or another milk of your choosing}

Optional: Earth Balance Spread and Brown Sugar, Agave Nectar, or another sweetener.

To Make:
Heat one cup of water to boiling, then add the tea bag {use two black tea bags for a stronger hint of tea}, cinnamon stick, cloves, and cardamom pods. Allow the mixture to steep for 5 minutes or so.
Remove the tea bag and spices, and then add enough water to bring your measurement up to two cups.
In a pot, boil the two cups of liquid.
Add oats and salt, then reduce heat to medium to cook for several minutes. Stir occasionally.
When the oats are soft and most of the liquid has been absorbed, add cinnamon and nutmeg, and about 3 Tbsp. milk, then continue cooking until the oats have reached the consistency you prefer.
Finally, stir in your 'toppings,' as desired and enjoy! I like a scoop of Earth Balance and a bit of brown sugar in my oatmeal.

1 comment:

  1. This looks delicious! Thank you for sharing and participating in our fun little Chai week!


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