Creamy Chai Spiced Porridge (10-Min Breakfast)

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The mornings are starting to get chilly in Sydney, so I think it’s officially porridge season! 🥶 But oats don’t have to be boring, they can be a slightly shmancy treat using simple ingredients you probably already have stashed at home.

My Creamy Chai Spiced Porridge might not be the prettiest breakfast on your feed, but it is 100% worth waking up for. 🥰 It’s sweet, creamy, and infused with subtle chai spices that make a bowl of oats feel like an extra special brekky.

Why I love this Creamy Chai Spiced Porridge

• It’s ready in under 10 minutes. It’s not instant oats that you grab and go, but if you do have 10 minutes, that’s all it takes to make this extra special treat in the morning. So that’s pretty good!
• It’s healthy. I use rolled oats, dates and honey for natural sweetness, and my homemade cashew milk. So there’s no hidden nasties in here.
• It uses pantry staples. You most likely have a lot of these ingredients sitting in your pantry – oats, dates, honey, and whatever milk of choice in the fridge.
• It’s fancy on a budget. By using a simple chai teabag to infuse the milk and water, we get all those subtle spices without needing a full spice rack. Honestly, some ‘shmancy’ meals don’t need to cost much at all.
• It’s fun to experiment. Once you’ve tried chai-infused porridge, you can explore other tea flavours like Earl Grey or even use matcha powder.

Recipe: Creamy Chai Spiced Porridge

Servings: Two medium bowls of porridge.

Prep time: Approx. 10 minutes. I infuse the chai for about 3-5 minutes, and cook rolled oats for just over 5 minutes.

Ingredients

1 cup rolled oats

1/3–1/2 cup pitted dates (roughly chopped)

1 packet of chai tea bag

1/2 cup boiling water

1/2 cup milk of choice (I used my homemade cashew milk)

1 tsp ground cinnamon

Optional: 1 tablespoon honey for extra sweetness

Toppings: Pepitas and chopped walnuts (or whatever you like!)

Instructions

Step 1: Infuse the chai. In a glass measuring jug or medium bowl, combine boiling water and milk. Add chai teabag and infuse for 3-5 minutes.

Step 2: Prep the dates. Roughly chop up pitted dates into small pieces.

Step 3: Boil chai mixture. Remove teabag and pour chai mixture into a saucepan. Bring to a boil over medium heat.

Step 4: Cook oats and dates. Once boiling, reduce to low-medium heat. Add rolled oats, dates and cinnamon. Give it a good stir. Cover saucepan with lid and cook for 2-3 minutes.

Step 5: Sweeten and simmer. Add honey to the mixture and give it another stir (or skip honey if you prefer less sweet). Cover with lid and cook for another 2-3 minutes.

Step 6: Check consistency. The rolled oats should be cooked and have a nice chew to them after 5 minutes. If you prefer them softer, cook for a few more minutes (testing the consistency as you go).

Step 7: Serve with toppings. Serve porridge in small to medium bowls and add toppings of your choice. My porridge had pepitas and chopped walnuts, but you can use anything you like – fruit, yoghurt, seeds, go wild!

Enjoy!

PS. If you haven’t tried making your own milk yet, check out my Creamy Homemade Cashew Milk recipe. Or, if you’re after an even faster way, take a look at my plant-based milk guide using my Mylky machine.

Stay tuned for my next foodie post—I’ll be sharing my recipe for a Homemade Dark Chocolate Nut Bar!