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Spice up basic cinnamon oatmeal with the warm, toasty notes of chai. Coconut milk makes these overnight oats ultra creamy and delicately sweet, too.
Ingredients
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½ cup old-fashioned rolled oats (see tip)
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½ cup water
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Pinch of salt
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3 soup spoons unsweetened coconut milk drink
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two soup spoons unsweetened toasted coconut chips
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two teaspoons Brown sugar
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¼ teaspoon cinnamon powder
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⅛ teaspoon ginger powder
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Pinch of ground cardamom
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Pinch of ground pepper
instructions
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Combine oats, water, and salt in a jar or bowl and stir. Cover and refrigerate overnight.
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In the morning, heat the oats if desired, or eat them cold. Top with coconut milk, coconut, brown sugar, cinnamon, ginger, cardamom and pepper.
Tips
Tip: People with celiac disease or gluten sensitivity should use oats labeled “gluten-free” as oats are often cross-contaminated with wheat and barley.
To prepare: When preparing the oatmeal the night before, measure and toast the ingredients for the topping.
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