You start every brisk morning with a piping hot chai . Why not double down on your favorite spiced tea by adding it to your ? Meet the chai oatmeal from Radhi Devlukia-Shetty’s new cookbook, , which only requires four ingredients and one pot to come together.
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“Oatmeal for breakfast is certainly nothing new, but it can be quite hard for your body to digest grains in the morning,” writes Devlukia-Shetty. “Digestion-stoking chai spices and rich, fatty milk make oatmeal much gentler on the body—and even more delicious.”
While this recipe is certainly simple enough to prepare in a pinch, you can also prep it and stash it in the fridge for sustenance on the go. How’s that for easy?
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Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, Live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.
1. In a medium saucepan over medium heat, combine the oats, dates, chai spice, cardamom and ¼ cup water and bring to a simmer. Cook the oatmeal until it thickens, stirring occasionally, about 2 minutes. Stir in 1 cup of the milk and cook, stirring, until the oatmeal has thickened again, about 5 minutes. Add the remaining 1 cup milk and continue cooking, stirring occasionally, until thick and creamy, 5 to 10 minutes more.
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2. Divide the oatmeal between two bowls and top as desired with almond butter, pumpkin seeds, almonds, rose petals and/or date syrup.