Toasted carob steel-cut oats cooked in a lavender, ginger and orange spice infusion with bananas, apples + almond butter.
Recipe Redux’s May theme: create a “tea-inspired healthy dish”
I’m glad this idea was created
My love for oats and tea has now been united
Spices and herb combinations are limitless, oatmeal is now fancy.
This made me a big batch of oatmeal to last the week. I’d recommend cutting down to 1 or 1/2 cup oats if you’d prefer less. Each cup of dry oats has four servings.
2 cup dry steel cut oats*
5-6 cup water
2-3 ripe bananas, quartered
1-2 apples, cut in segments (I used organic red delicious)
2 tbsp toasted carob powder
1-2 tsp ground cinnamon
dash of ground cloves
1 tsp vanilla (optional)
stevia or other sweetener, to taste
for the teabag:
1 loose leaf tea bag
2 tsp dried lavender
2 tsp dried orange peels
1 tsp ground ginger
* I soak the dry oats the night before cooking, my preference.
1. Prepare tea bag. Place all herbs and spices in tea bag, set aside.
2. Bring water to a boil in large sauce pan
3. Add in oats, lower heat to medium-low, then add in tea bag and carob powder.
4. Add in chopped apples, vanilla (if using), and cinnamon
5. Cook oats until done (about 20-30 minutes, depends how much water you use) then turn off heat, add in stevia or preferred sweetener and stir
6. Add in bananas and let sit for 10 minutes covered (the residual heat will cook the bananas and extract the sweetness without completely disintegrating the fruit)
7. Serve..Top with cacao nibs, almond butter, hazelnuts, dried lavender, more fruit or whatever you prefer really
8. Store in air-tight container in fridge