Spice It Up with Chai Latte Oatmeal

Chai Latte Oatmeal topped with a dollop
of yogurt.

January is Oatmeal Month and I'm celebrating by adding different ingredients to my usual Ten-Minute Steel-Cut Oatmeal. Chai Latte Oats were on this morning's menu.

Of course, you can add the extra ingredients to rolled or instant oats, too. If you do not have all of the spices on hand, 1 1/4 teaspoons of a spice blend (such as apple pie spice) could be used instead.

Chai Latte Ten-Minute Steel-Cut Oatmeal    Serves 4

3 cups water 

1 cup coconut milk

1 cup steel-cut oats

1/4 teaspoon salt

3 to 4 tablespoons brown sugar 

1/4  teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon 

1/3 cup golden raisins, chopped

1/3 cup almonds, chopped (or use sliced or slivered)

1. Bring 3 cups water to a boil in large saucepan over high heat.
2. Remove saucepan from heat; stir in oats and salt. Cover saucepan and let stand overnight.
3. In the morning, stir in 1 cup of coconut milk and bring to boil over medium-high heat. Add brown sugar, spices + raisins and nuts. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding—about 4 to 6  minutes.
   
   
   
   
   
   
   
4. Remove from heat and let stand for 5 minutes.

Recipe without photos . . .

Chai Latte Ten-Minute Steel-Cut Oatmeal    Serves 4

3 cups water 

1 cup coconut milk

1 cup steel-cut oats

1/4 teaspoon salt

3 to 4 tablespoons brown sugar 

1/4  teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon 

1/3 cup golden raisins, chopped

1/3 cup almonds, chopped (or use sliced or slivered)

1. Bring 3 cups water to a boil in large saucepan over high heat.
2. Remove saucepan from heat; stir in oats and salt. Cover saucepan and let stand overnight.
3. In the morning, stir in 1 cup of coconut milk and bring to boil over medium-high heat. Add brown sugar, spices + raisins and nuts. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding—about 4 to 6  minutes.
4. Remove from heat and let stand for 5 minutes.