CHAI-SPICED OATMEAL, by Hannah Kaminsky

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook, by Hannah Kaminsky

HANNAH SAYS: Wake up to the invigorating aroma of chai spices when you get these highly spiced oats on the stove in no time! Prep this CHAI-SPICED OATMEAL ahead to simply heat and eat when you’re in a rush.

Makes 4 Servings

2

INGREDIENTS:

3½ cups (840 ml) plain nondairy milk
½ cup (70 g) raw cashews
1 cup (80 g) steel-cut oats
¼ cup (60 ml) maple syrup
1 teaspoon black tea leaves
1½ teaspoons ground ginger
1¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
1 teaspoon vanilla extract

3

INSTRUCTIONS:

1. Puree the nondairy milk and cashews in a blender until smooth.

2. Pour the mixture into a medium saucepan along with the oats, maple syrup, tea leaves, ginger, cinnamon, salt, cloves, allspice, and cardamom.

3. Cover, bring to a boil, and reduce the heat to low. Simmer for 25 to 30 minutes, until the oats are tender but still toothsome. If it seems a bit too thick or dry, add in a splash of water, as needed.

4. Stir in the vanilla and serve hot.

Ingredients

Directions

1

ABOUT THE RECIPE:

Reprinted with permission from The Student Vegan Cookbook, by Hannah Kaminsky

HANNAH SAYS: Wake up to the invigorating aroma of chai spices when you get these highly spiced oats on the stove in no time! Prep this CHAI-SPICED OATMEAL ahead to simply heat and eat when you’re in a rush.

Makes 4 Servings

2

INGREDIENTS:

3½ cups (840 ml) plain nondairy milk
½ cup (70 g) raw cashews
1 cup (80 g) steel-cut oats
¼ cup (60 ml) maple syrup
1 teaspoon black tea leaves
1½ teaspoons ground ginger
1¼ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
1 teaspoon vanilla extract

3

INSTRUCTIONS:

1. Puree the nondairy milk and cashews in a blender until smooth.

2. Pour the mixture into a medium saucepan along with the oats, maple syrup, tea leaves, ginger, cinnamon, salt, cloves, allspice, and cardamom.

3. Cover, bring to a boil, and reduce the heat to low. Simmer for 25 to 30 minutes, until the oats are tender but still toothsome. If it seems a bit too thick or dry, add in a splash of water, as needed.

4. Stir in the vanilla and serve hot.

CHAI-SPICED OATMEAL, by Hannah Kaminsky
(Visited 99 times, 1 visits today)