A New Take on a Traditional Breakfast
I love my Anxietea and drink it daily. Usually I make myself a pot of tea but, occasionally, I am left with some tea in the pot. Rather than tip it out, I keep it and use it to make oatmeal. Cooking your oatmeal in tea isn’t as strange as you might think.
You’re not only getting the benefits from the tea in your breakfast bowl, but it’s also creamy and delicious!
How to Infuse Your Oatmeal with Tea
It is simple. While you usually cook your oats in a simmering pot of water, cook them in a simmering pot of the tea instead.
Equipment
- Measuring cups and spoons
- 1 litre saucepan
Ingredients
- 1 cup Harraways Rolled Oats
- 2 cups of water or tea-infused water (1 cup of tea and 1 cup of water)
- Pinch salt (optional)
- Substitute 1 cup milk for 1 cup water for a creamier porridge (optional)
INSTRUCTIONS Stove Top
- Combine ingredients in a saucepan and bring to the boil.
- Cook for 60 seconds*, stirring occasionally.
- Allow to cool slightly before serving.
Note: You can also let the oats cool and then store them in an airtight container in the fridge for up to a week. The oats will thicken in the fridge; stir a little milk or water into them when reheating to loosen.
INSTRUCTIONS Microwave
- Combine ingredients in a microwave-safe bowl.
- Microwave on high for 90 seconds*.
- Stir and allow to cool slightly before serving.
*Cooking times are a guide only and may vary.