Let the experiment in cooking with tea continue. Last week, we were poaching fish in green tea. Today, we’re making a hearty breakfast by swapping our coffee for tea. This is not normally an action I would condone. A morning without coffee? Shut your face. The good news is that you can still enjoy a frothy cappuccino alongside this Earl Grey oatmeal. This is my new favorite way to cook steel cut oats. I simmer them in a mixture of equal parts strongly brewed tea and milk, then sweeten with some brown sugar, orange zest, and spices. Serve this Earl Grey oatmeal however you like – I had some plums and blueberries on hand, which I paired with nicely toasted almonds and a generous drizzle of maple syrup.
Not feeling too keen on Earl Grey? Try another tea! Something like English Breakfast would (obviously) be a good choice for this oatmeal. Chamomile would be particularly nice when topped with lots of fresh fruit. A chai or something else with citrus and warming spices would make a lovely base if you’re enjoying this oatmeal during colder months.
- 4 bags Earl Grey tea
- 4 cups milk, plus more for serving
- 2 cups steel-cut oats
- 1/4 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Chopped plums, blueberries, toasted sliced almonds, and pure maple syrup, for serving
- In a medium saucepan, bring 4 cups water to a gentle simmer. Remove from heat and stir in tea bags. Cover and let steep 15 minutes; remove and discard tea bags.
- Add milk, oats, and salt to pan and bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until oats are tender and mixture is thick and creamy, 20 to 25 minutes. Remove from heat; stir in brown sugar, orange zest, cinnamon, and nutmeg. Serve with plums, blueberries, almonds, more milk, and a drizzle of maple syrup.
Amount Per Serving: Calories: 221-277