Exact quantities, then the method.
Overnight oats are the easiest breakfast going, and a strong cup of chai is a clever way to get real spice into them without opening a cupboard of cinnamon and cardamom. You brew the chai right down, stir it through the oats with milk and yogurt, and leave it overnight to soften and take on the flavour.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chai Overnight Oats recipe. Canonical: https://teas.co.uk/recipes/chai-tea/chai-overnight-oats/
By morning the oats are thick and gently spiced, ready to top with banana and almonds. It keeps for a day or two in the fridge, so it is worth making a couple of jars at once.
You'll need
- 1 tea bag of Yogi Tea Organic Classic Chai
- 100ml freshly drawn water at 100C, just off the boil
- 60g rolled porridge oats
- 120ml whole milk
- 2 tablespoons of plain Greek yogurt
- 1 teaspoon of clear honey
- 1 small handful of chopped almonds, for topping
- 1 small ripe banana, sliced, for topping
- 1 400ml glass jar with lid
- 1 small saucer for covering during steep
Method
- Steep the chai bag in 100ml of just-boiled water for seven minutes, covered, to make a strong concentrate, then cool it.
- Tip the oats, milk, yogurt and honey into a jar and pour in the cooled chai.
- Stir well, seal, and leave in the fridge overnight.
- In the morning, top with sliced banana and chopped almonds.
- Tip: add the banana just before eating, as sliced the night before it goes brown and soft in the jar.
The tea it is made with, and what to make next.
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Brewed with: Yogi Tea Organic Classic Chai, 17 Tea Bags 37.4g
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