Name: Rooibos and Almond Overnight Oats
Total time: 10 min
Yield: Serves 1
Cuisine: British
Ingredients: 1 Dragonfly Organic Pure Rooibos pyramid bag; 150ml unsweetened almond milk (or oat milk for a stronger oat character); 50g rolled porridge oats (not instant; the larger flake is what holds the texture); 1 tbsp chia seeds; 1 tsp acacia honey or raw blossom honey, plus more to taste; 1/4 tsp natural almond extract (or a few drops of natural vanilla extract instead); A small pinch of fine sea salt; 1 tbsp flaked almonds, pan-toasted, for morning topping; A small handful of fresh berries (raspberries or blueberries), for morning topping; A thin slice of fresh apricot or peach, for morning topping (optional)

These are overnight oats with a quiet difference: the almond milk is steeped with Dragonfly Organic Pure Rooibos before the oats go in, so the honey malt of the tea soaks right through them in the fridge rather than being stirred in at the last minute. Ten minutes the night before and breakfast is waiting for you, no cooking, no kettle.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Rooibos and Almond Overnight Oats recipe. Canonical: https://teas.co.uk/recipes/rooibos/rooibos and almond overnight oats/

Chia seeds thicken it to a soft, pudding like set overnight, and the rooibos tints the oats a pale dusty pink. In the morning all it needs is a scatter of toasted flaked almonds and some fresh berries, and you eat it straight from the jar.

⏱ 10 min night before + overnight fridge 🍽 Serves 1 📊 Easy 📚 Rooibos Recipes

You'll need

1 Dragonfly Organic Pure Rooibos pyramid bag
150ml unsweetened almond milk (or oat milk for a stronger oat character)
50g rolled porridge oats (not instant; the larger flake is what holds the texture)
1 tbsp chia seeds
1 tsp acacia honey or raw blossom honey, plus more to taste
1/4 tsp natural almond extract (or a few drops of natural vanilla extract instead)
A small pinch of fine sea salt
1 tbsp flaked almonds, pan toasted, for morning topping
A small handful of fresh berries (raspberries or blueberries), for morning topping
A thin slice of fresh apricot or peach, for morning topping (optional)

Method

The night before, warm the almond milk in a small pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
Take it off the heat, drop in the rooibos bag, cover and infuse for ten minutes. Almond milk takes on the rooibos a little more slowly than dairy, so give it the full time.
Lift out the bag, pressing it against the side, and discard. The milk should be a pale dusty pink.
Put the oats, chia seeds and salt into a 350ml jar with a tight lid.
Pour in the warm infused milk, then add the honey and almond extract.
Screw the lid on and shake hard for ten seconds, so the chia spreads through the milk rather than clumping at the bottom.
Chill in the fridge for at least six hours, ideally overnight. The chia sets the milk to a thick pudding and the oats swell and soften.
In the morning, toast the flaked almonds in a dry frying pan over a medium heat for a couple of minutes, shaking often, until golden, then tip onto a cold plate.
Stir the oats to loosen the set, top with the toasted almonds, berries and a slice of apricot if you have one, and eat straight from the jar.

What you'll end up with: A jar of pale dusty pink overnight oats with a soft, thick set, toasted almonds and fresh berries on top, a faint honey malt note from the rooibos and a gentle almond and vanilla flavour through the oats.

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🛒 Made with this tea

Dragonfly Organic Pure Rooibos, 40 Tea Bags 100g£4.50