Fall hit me. It was expected and yet I was surprised. All of a sudden getting out of bed every morning was a struggle. Suddenly I was freezing my balls of – or would have if I had balls – and going out without a jacket was a dumb idea. Actually I’m still battling a cough from the weeks I neglected that the temperatures had fallen and was waiting for another hot summer day. It’s crazy but we had sunny 26°C at the end of October and one week later – literally – it was freezing 0°C at night. Puuuh enough of the “I’m struggling with the cold weather” talk but if you feel anything like me: Here’s something for you!

Today I’m going to share two variations of my all time favorite chai spiced oatmeal. It really is an amazing breakfast recipe to warm you up from the inside out.

Ginger – which is a component of chai tea – is warming, fights nausea and has powerful anti-inflammatory and immune-boosting effects. Perfect for this time of the year, isn’t it?

Apple cinnamon chai oatmeal

  • 1 cup oats
  • 1.5 cups strong chai tea
  • 1 tbsp flax seeds
  • handful of walnuts
  • 2 dates
  • top with: coconut yoghurt, physalis, almond butter
  1. Boil water and cook a really strong chai. I doubled the amount of chai (instead of 1 tsp for 1 liter I used 2 tsp). Let it sit for 20-30 minutes to get a full taste.
  1. Then add 1 cup of oats and 1.5 cups of chai in a pot, add 1 tsp of cinnamon, dates, flax seeds and let it cook on low heat for 10 minutes.
  2. Add the walnuts, apple you’ve cut in chunks or grated and cook until the apple is done and the oatmeal has a consistency you like. (You can add more chai if you like soggier oatmeal.)
  3. Place in a bowl, top with your favorite toppings or use the one’s I used: physalis, coconut yoghurt and almond butter.
  • Pear & caramelized cranberry (gluten-free)
    • 1/2 cup grounded buckwheat
    • 1.5 cups strong chai tea
    • Splash of vanilla soy milk
    • 1 tbsp flax seeds
    • 3 dates
    • 1 pear
    • handful of pecans
    • 1 cup cranberries
    • 1-2 tbsp maple syrup
    • 1 tsp cinnamon
    • top with: banana slices, pomegranate, cashew butter
    1. Cook a strong chai (see above).
    2. Wash cranberries and caramelize them in a pan with maple syrup and cinnamon. (Just heat then in a pan until they become soft and juicy)
    3. Combine grounded buckwheat, chai, flax seeds and chopped up dates. Cook for 10 minutes on medium heat and add a splash of vanilla soy milk if necessary.
    4. Add grated or finely copped up pear and pecans and cook for 5 more minutes.
    5. 5. You can mix some of the caramelized cranberries in, top your oatmeal with the rest, add some cashew or coconut butter and buckinis for some extra crunch. Or just top with your favorite topping.

    Usually I use plant-milk to cook oatmeal so compared to that these two recipes are lower in calories but really yummy and flavorful still due to all the spices in the tea.

    How would you like it if I offered nutritional information for each recipe? I’m thinking of doing it in the future so that you can get a feeling for the nutrient-density (especially for vitamins & minerals) of certain foods? Let me know in the comments!

    I hope you’re going to try these two chai spiced oatmeal recipes – both are delicious! Don’t forget to let me know if you like them.

    Lots of love and a great start into the new week,

    Niki (@nutriousniki)

    About Author

    Niki is a 22-year-old dentistry student from Germany. She loves to inform herself on nutrition and shares healthy vegan recipes with her followers on Instagram.

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