Chai Infused Pear Oats
If you're like us in the GMB HQ, you're still holding onto the cooler mornings as you're not ready to say goodbye to porridge for the winter season just yet. Do not fear! We put our chai-loving and porridge advocate GMB Marketing Coordinator Harriet to the test, to create a breakfast recipe that can be just as yummy eaten warm or straight out of the fridge.
To create the delicious chai flavour this recipe has enlisted the help of the beautiful Chai Original Tea from Pukka Herbs, that only contains the highest quality organic ingredients (meaning no added nasties!). Not only that but Pukka Herbs teas ensures that all ingredients are classed as pharmacopoeial grade, which basically means you can guarantee that you are getting the very best in quality, flavour and purity of all herbs inside.
So enjoy the taste of Pukka Herbs not just in your tea cup but with our delicious chai infused oats at your next brekkie!
Recipe: Chai Infused Pear Oats
GF | DF | Vegan | Serves 1
- 1-1.5 cup nut milk (almond or coconut)
- Original Chai Pukka Herbs tea bag
- 1/2 cup gluten free oats
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon ground
- 1 pear, sliced or diced
- 1 tablespoon honey
- 1 tablespoon coconut oil
- handful of walnuts, crushed
- large dessert spoon of yogurt (dairy or coconut)
- In a saucepan, infuse the chai tea bag in the nut milk on low heat for 5 minutes or until it reaches your desired chai taste.
- Remove tea bag and add your oats, chia seeds, cinnamon to the chai milk.
- Cook oats on a low simmer until soft and thick. Add more nut milk or water if needed.
- Once oats have cooked through, take off the heat and leave to the side to thicken further.
- Heat up a small saucepan on medium heat and add the coconut oil, followed by the pear.
- After the pear has softened slightly, drizzled over the honey and a sprinkle of cinnamon.
- Leave to simmer for a few more minutes until the pear is soft and has absorbed the syrup.
- Transfer oats to a bowl and pour the pears straight on top (don’t forget the syrup either..that’s the best part!)
- Top with crushed walnuts and a large spoonful of your favourite yogurt if you’d like.
Note: To make this a bircher, infuse your nut milk for 5 minutes and let it cool completely, before adding the oats, chia seeds and cinnamon to an airtight container to let sit in the fridge overnight. The next morning, simply pan-fry your pear and top the bircher with the pear and syrup, walnuts and yogurt!