from First, We Brunch
From Silk Road Tea: Chai is typically sold as a black tea, but herbal options are available at Silk Road. This recipe is vegan, dairy-free and gluten-free (make sure you are purchasing gluten-free oats if you want to avoid gluten completely). Omit the pecans to make it nut-free. https://silkroadteastore.com/
Ingredients
¼ cup Silk Road Chai or Herbal Chai leaves
4-5 cups unsweetened coconut milk (the kind in the carton, not the can)
1 tsp sea salt
4 cups rolled oats
¼ cup crushed pecans
1 cup canned coconut cream
Maple syrup, for garnish
Whole toasted pecans, for garnish
Directions
Bring 4 cups of water to a full rolling boil in a large pot over high heat. Add the tea. Steep for 10 minutes and strain the liquid into a large measuring cup. The tea leaves will absorb some of the water, so the volume of brewed tea may vary. Pour coconut milk into the measuring cup until you have a total of 8 cups.
Pour the coconut milk/tea mixture back into the large pot over medium-high heat. Add the salt. Stir with a wooden spoon. Bring the tea mixture to a boil and then add the rolled oats and crushed pecans. Return the mixture to a boil for a brief moment, then immediately turn down the heat to low and simmer for 10-20 minutes, depending on your preferred consistency for oats (a longer cooking time results in creamier oats; a shorter cooking time means the oats will have more texture to them), Stir occasionally, and keep a close eye on the oatmeal so that it doesn’t burn. When the oatmeal reaches your desired texture, turn the heat off.
Divide the oatmeal between four warm bowls. Garnish with a dollop or two of coconut cream, maple syrup to taste and whole pecans.
Serves 4
Note: The coconut milk that comes from a carton is a lighter, less rich version than the one that comes from a can and its consistency works well to cook the oats in. The thicker, more condensed canned coconut cream is perfect for a creamy topping to dollop before serving.
Nada’s Tips & Tricks: I’ve substituted the nuts for fruit in this recipe and it works well. To change things up, substitute the coconut milk/cream for flavoured milk or milk alternatives. You can have lots of fun with this recipe!
Contents and images used with permission by Touchwood Editions. https://www.touchwoodeditions.com/book/first-we-brunch/
