I sip on herbal teas all day long. Give me a big mug of peppermint, fennel, nettle, jasmine or green- anything, just as long as it’s not “normal” tea. I guess that’s why I never got into the whole Chai latte thing, since it’s made with yucky black tea. In fact, “chai” is simply the Hindi word for tea and Masala chai is the proper name for what we’re referring to- that is, the spiced beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.
This lengthy introduction is all to say that, despite what I’ve called this recipe, there is no “chai” in it and really this should be called “Masala-spiced Baked Oats”. But, putting my pedantry aside…I prefer the word “chai” and figured you’d all know what I meant anyway…
On to the recipe! So, I do love all these sweet Indian spices, and beyond their delicious flavour they’re perfect for warming you up from the inside out. Coupled with one of my favourite morning meals- porridge- we’ve got the perfect winter breakfast.
I simply steeped whole spices in almond milk which I sweetened up with coconut sugar, poured the lot over a mixture of apples, oats and nuts and then let the oven do the work. Eaten warm with those chewy edges, it was like biting into a soft, spiced cookie!
This reheats wonderfully, so if you’re not sharing it will see you through for a few days’ breakfasts.
- 3 Small/medium eating apples
- 1C (heaped) Rolled oats (GF if necessary)
- 1/3C Roughly chopped walnuts
- 3/4t Baking powder
- 1t Cinnamon
- Grating of fresh nutmeg
- 1t Vanilla extract
- 1T Coconut oil
- 1T Ground flax + 3T water
- 1C Almond milk
- 2" Fresh ginger, sliced
- 1/4t Whole black peppercorns
- 1 Star anise
- 1 Cinnamon stick
- 1/2t Cardamom pods (4-5)
- 1/4t Whole cloves
- 1/4C Coconut sugar
- Preheat the oven to 190C/375F and lightly oil an oven-proof dish with coconut oil
- For the chai-spiced milk, combine the spices, milk and coconut sugar in a small pan and bring to boil. Remove from the heat and allow to steep for 10 minutes. Strain and set aside
- Wash and chop two of the apples into chunks and mix with the oats, half the walnuts, baking powder, cinnamon and nutmeg, in a large bowl.
- In a separate bowl, whisk together the spiced milk, vanilla, coconut oil, flax and water.
- Spread the oat-apple mixture into the prepared dish and pour the milk mixture evenly over the top.
- Thinly slice the remaining apple and place on top. Sprinkle with a little cinnamon and the remaining walnuts.
- Bake for 25-30 minutes.
- Serve warm with coconut/cashew cream or non-dairy yogurt.
- - This can be stored in the fridge or freezer and reheated.
Are you a tea or herbal tea drinker? What’s your favourite kind?