This morning I woke up craving the warmth of an herbal tea and the satisfaction of a hearty breakfast. Upon examination of my cupboard, I discovered two bags of Tazo Passion Tea tucked away next to the oatmeal. Instead of making tea, and also making oatmeal, I combined the two to create a sweet, purple, passion tea-flavored oatmeal!
This recipe is quick, delicious, and adds a unique twist to a breakfast staple.
1 cup water
2 Tazo Passion tea bags
1/2 cup old fashioned oats (not quick cooking or steel cut)
1/8 teaspoon salt
1 teaspoon to 1 tablespoon sugar (I used raw sugar)
2 tablespoons unsweetend vanilla almond milk
1. Bring 1 cup water to boil in a small pot on the stove. Place two tea bags in a cup, top with boiling water and let steep for 4-6 minutes. Discard tea bags.
2. Place the tea into the same small pot. Add the salt and bring to a rolling boil. Once boiling, add the oats and reduce heat to medium. Cook for about 5 minutes, stirring occasionally to prevent sticking.
3. Add 2 tablespoons almond milk and cook for another 2-3 minutes, until the oatmeal is slightly creamy. Add sugar to taste, stir to fully dissolve, and serve. Start with 1 teaspoon of sugar and add from there. A full tablespoon will make it very sweet. It’s always better to start with a little and add more later!
Recipe Note: I use two tea bags so the flavor really comes through. If you prefer a lighter tea flavor, use just one tea bag.
Have you ever used tea as a base for your oatmeal? If so, what flavors have you tried?
I should say that my husband said, while eating large spoonfuls of this dish, that it was “restaurant quality.” That is extremely high praise for an avowed squash hater and a person who generally only loves the Spanish varieties of rice bowls.
Have you ever heard of a Sweet Dumpling Squash? Do you have a favorite way to prepare it?