Happy Thanksgiving week Americans! Hopefully you’re not too stressed!

Chai Pumpkin Oatmeal

I haven’t had a proper Thanksgiving since 2013. For Canadian Thanksgiving this year Paul and I were Spain and last year we were in Sicily so I’m hoping we’ll be around for 2016. I need some stuffing in my life!

Chai Pumpkin Oatmeal

Chai Pumpkin Oatmeal

Is it weird that oatmeal is is one of my simple comforts? I love how versatile it is and find that there really isn’t a limit to the flavours you can create.

On this blog you can find banana and streusel topped oatmeal, carrot cake oatmeal, strawberry nutella oatmeal, bananas foster oatmeal, honeyed rhubarb oatmeal, banana walnut oatmeal, coconut milk breakfast quinoa, and another recipe for pumpkin oatmeal.

I love them all.

Chai Pumpkin Oatmeal

I have three main ways that I “do oatmeal” : (1) overnight oats, (2) steel cut oats, and (3) rolled oats.

Steel cut oats take a bit more time to make, so I find that rolled oats are a good choice for during the week. I made this oatmeal with the last of my pureed pumpkin *sniff* and seriously fell in love. I adore chai tea, pumpkin pie, oatmeal, pecans and coconut whip so why not throw all these things together?!?

Chai Pumpkin Oatmeal

And so, this wonderful breakfast creation was born. It takes a total of 15 minutes and really warms my heart. I hope you like it too!

Chai Pumpkin Oatmeal

xx

Chai Pumpkin Oatmeal

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 serving

Ingredients

  • 1/2 cup water
  • 1/2 cup milk
  • 1 chai tea bag
  • 1/2 cup rolled oats
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/2 cup pure pumpkin puree
  • A few crushed pecans, for topping (optional)
  • Coconut whip, for topping (optional)

Instructions

  1. In a small saucepan over medium heat, combine the water, milk, chai tea bag, and oats and bring to a boil. Once boiling, remove and discard the chai tea bag and stir in the brown sugar, cinnamon and salt. Turn down the heat to medium-low and simmer for about 8 minutes, stirring frequently. Add the pumpkin puree and continue to cook for another minute, stirring to combine.
  2. Place oat mixture into a bowl and top with chopped pecans (and some coconut whipped cream if you're feeling fancy). Enjoy hot.

Notes

MAKE IT GLUTEN FREE: use gluten free rolled oats.

MAKE IT VEGAN: use almond milk as your milk of choice.

If you want to make the coconut whipped cream there is a great tutorial on Minimalist Baker!

http://warmvanillasugar.com/2015/11/24/chai-pumpkin-oatmeal/

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10 Responses to Chai Pumpkin Oatmeal

  1. Sues says:

    Mmm I love chai, too, and think this is the best idea ever! Pinned!

  2. Kristina says:

    I love oatmeal, it’s like dessert for breakfast and oh sooo healthy as well. I also mostly use rolled oats, because of the time shortage in the mornings, but also because I actually like them mooshy. This version looks delicious!

  3. Erin says:

    mmmmm there is nothing better than a big bowl of oatmeal in the morning! pinning this to my oatmeal board šŸ™‚

  4. I’m so not ready for pumpkin season to be over! This recipe should be year round. Delicious! Thanks for another great recipe Katrina!

  5. Yay flavored oats are the best!

  6. Mmm chai flavoured things are just so lush! Comforting and everything! This sounds like a perfect start to the day šŸ˜€ x

  7. Joanne says:

    I cannot wait until the day when I have more time to make oats in the morning! Even five minutes is asking too much lately. These are at the top of my must make list!

  8. odessa says:

    these look amazing! I’ve definitely been in oatmeal mode since mid-October. will need to try these! chai is one of my favorite fallsy flavors šŸ™‚

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