Breakfast of the Month: Chai-Spiced Oats with Apricots and Pistachios

spiced oats

Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the saffron and vanilla bean contribute an exotic twist. Sweetened by apricots and a touch of honey, this is a breakfast fit for the gods.

Golden Chai-Spiced Steel-Cut Oats with Apricot and Pistachios

Serves 2

Substitute almond milk for the coconut milk for a lighter result. If you don’t have saffron on hand, try a small pinch of turmeric to give the oats a similar golden glow.

For the oats:

½ cup steel cut oats, soaked overnight in 1 cup water

1 cup water

¾ cup unsweetened coconut milk

Pinch saffron

Seeds from ½ vanilla bean, pod reserved

Pinch sea salt

5 unsulfured dried apricots, thinly sliced

8 cardamom pods

4 star anise

4 cloves

4 allspice

1 cinnamon stick, broken into small pieces

Honey or maple syrup, to taste

To serve:

Toasted pistachios

Coconut milk or almond milk

Cinnamon powder

Drain oats and add them to a small pot. Add water, coconut milk, saffron, vanilla bean seeds and pod, salt and apricots. Place cardamom, star anise, cloves and allspice into the center of a piece of cheese …read more