A shout out to my wonderful Cousin Mindy for the mason jar 🙂
Spicy and filling, this is such delicious treat. Santa, the darling, brought me some organic chai tea bags this year. I’ve been drinking them with a passion, and thought they’d be perfect in oats.
They were.
Cream and yoghurt replace milk, adding creaminess to the tea. I love this sprinkled with cinnamon – but, then again, I am a tad obsessed with this gorgeous spice!
This recipe can be gluten-free, egg-free, and nut-free.
Serves 1
Preparation time: 10 minutes (plus refrigeration)
Ingredients:
– 1/2 cup rolled oats (use gluten-free if required; I used quick)
– 3/4 cup boiling water
– 1 chai tea bag
– 2 Tablespoons cream
– 2 Tablespoons Greek yoghurt
– rice malt syrup, to taste (I omitted)
– cinnamon, to serve
Method:
1. The night before you wish to eat this, place the oats in a mason jar or bowl. Pour the water over the tea bag in a mug, and steep for 5 minutes.
2. Squeeze out the tea bag and pour the brew into the oats. Add the cream and stir together. Cover and chill.
3. The next morning, stir through the yoghurt and rice malt syrup, if using. Top with cinnamon, and enjoy! 🙂