Oatmeal and tea are a common combination in my house. I’ve never thought about making tea-infused oatmeal, but recently, it struck me that that would be a brilliant idea. The creaminess of cooking oats in milk, along with a touch of extra caffeine infused into the bowl makes for a perfect morning meal.
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I typically make oats with water and then spice it up by adding lots of yummy toppings. I rarely make it with milk, but that’s about to change. Warming up the milk on the stove top, then mixing in the oats to soak, gives the oats an extra protein punch and makes them more filling. While I’ve only used Earl Grey tea to infuse my porridge, I can only assume that using a Chai or Rooibos tea would be equally delicious. Mix up your teas, and your toppings and add some flare to an otherwise boring breakfast!
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– ½ cup milk
– 1 tea bag (Earl Grey, Chai or Rooibos)
– ¼ cup quick oats
– ¼ cup fresh blueberries, plus more for serving
– 1 tbsp chia seeds
– 1 tbsp honey or maple syrup
– ½ tsp vanilla extract
– pinch of flaky sea salt, to taste
– sliced banana, honey, and hemp seeds or any other toppings
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1. Heat the milk in a small sauce pot until just scalding (steam should be rising but the milk should not be bubbling). 2. Remove from the heat, add the tea bag, cover and steep for 10 minutes.
3. Remove the tea bag and stir in the oatmeal and blueberries. If the milk isn’t warm enough to cook the oats, bring the milk back to scalding on the stove and stir until thickened, if needed add water to thin slightly.
4. Stir in the chia seeds, honey, vanilla, and salt.
5. Spoon into a bowl and top with banana slices, blueberries, honey, hemp seeds or anything else you want to garnish with. Eat!