I absolutely loved this spin on a delectable and hearty breakfast. Adding tea to your water for your oats is a great way to add unique flavors with your favorite tea blends, on top of the nutritional/medicinal properties they can introduce to your breakfast bowl.
Feel free to use this as a springboard for your own creations. Matcha + Ginger + Coconut? Go for it!
Really, the possibilities are virtually endless. This one was certainly a solid combination I would love to revisit again and again!
Vanilla Earl Grey Breakfast Oats
- 1 cup Steel Cut Oats
- 2 tsp Extra Virgin Coconut Oil
- 1 dash Sea Salt
- 3 tea bags Earl Grey Tea
- 1 cup Almond Milk
- ½ tsp Vanilla Extract
- 1 tbsp Brown Sugar or to taste, optional
- 6 Medjool Dates pitted and chopped
- 6 tbsp Raw Cashews coursely chopped
- Place steel cut oats in a medium sauce pan with your coconut oil. Stir over medium-high heat to lightly toast your oats. (You should start to smell a nutty aroma coming from your oats. Be careful not to scorch them.)
- Add water and earl grey tea bags to your pot and turn the heat down to a gentle simmer. Cook for 18 minutes without stirring. *See notes.
- Remove tea bags, carefully pressing between two spoons to squeeze earl grey tea into the pot.
- Add almond milk and vanilla extract and return to a light simmer for another 8 minutes or until oats are tender to taste.
- Remove oats from heat. Pour oats into individual bowls, topping with your chopped dates, cashews and brown sugar or other sweetener of choice.
- Serve and enjoy.