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
Steel cut oats prepared with earl grey tea then topped with medjool dates and cashews
Ingredients
- 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
Instructions
- 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.
Notes
The earl grey can alternatively be steeped into the water prior to adding the water to your oats. This is certainly the “cleaner” method but then adds the steps/cook time. Really, either way is up to you.
