Rooibos and Almond Overnight Oats

teas.co.uk · 10 min night before + overnight fridge · Serves 1

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

1. 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.
2. 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.
3. Lift out the bag, pressing it against the side, and discard. The milk should be a pale dusty pink.
4. Put the oats, chia seeds and salt into a 350ml jar with a tight lid.
5. Pour in the warm infused milk, then add the honey and almond extract.
6. Screw the lid on and shake hard for ten seconds, so the chia spreads through the milk rather than clumping at the bottom.
7. 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.
8. 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.
9. 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.

Recipe: https://teas.co.uk/recipes/rooibos/rooibos and almond overnight oats/