Chai porridge with banana {vegan, nut-free}4

Posted on May 15, 2013 by ChristieBreakfast, Vegan, Vegetarian

I’m a bit boring when it comes to porridge. I like to top mine with sea salt, brown sugar and banana. In that exact order.

Very occasionally I will grate in an apple and throw in a few sultanas. Or make some warm caramelised pears to sit on top. Read more about my exact method in a previous post here*.

Today, however, I’ve branched out. I’ve made a flavour combo I’ve been wanting to try for a long time – but can never get past my old standby favourites.

Do you get stuck in a rut like that with recipes? It’s easy to do early in the morning when your brain hasn’t fully woken up yet.

I do love a mug of freshly brewed chai tea, so I just knew I would also have to love porridge infused with those flavours; spicy, sweet, savoury. It’s got it all!

I could have gone all fancy and used all the individual spices and let them steep for a good long time, but in the end I decided that chai tea bags would do the trick nicely and would be more likely something you would have on hand. Plus, it makes it a bit easier on your fuzzy morning brain.

While I did enjoy this taste explosion, I have to admit I do like my salt, sugar, banana combo better. Old habits die hard! But I hope you are more adventurous in the morning and give it a try.

How do you like your porridge? Are you fussy, or does any kind do?

Christie x

*Weird side note. I posted that pear porridge recipe on May 15th 2010 – exactly 3 years ago today! How’s that for a spooky coincidence?

Chai porridge with banana recipe

  • 190g (2 cups) traditional rolled oats
  • 500ml (2 cups) Vitasoy Oatmilk Original (or milk of your choice)
  • 2 chai tea bags
  • 2 tablespoons maple syrup
  • 2 bananas, peeled and diced
  • ground cinnamon, for dusting

1. Place the chai tea bags into a large measuring jug. Boil the kettle and then pour in enough boiling water to fill to 500ml. Allow to steep for 10 minutes.

2. Meanwhile, place the oats into a saucepan and pour over the oatmilk. Allow to sit for 10 minutes to soften the oats.

3. Pour the chai tea into the saucepan with the oats, and add the maple syrup. Stir over medium heat for 5-10 minutes until oats are tender and porridge is thickened to your desired consistency.

4. Top with diced banana and dust with cinnamon. Serve hot with extra milk, if you like.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

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Looking for more breakfast recipes? Check these out:

  • InTolerant Chef

    Sounds good Christie! I have been known to use coffee instead of milk on my oats from time to time- a change is a good as a holiday:)

    • Morning coffee and breakfast in one! You are one clever multitasking mama :)

  • Lorraine @ Not Quite Nigella

    Good idea using tea bags. Mornings are not my strong suit!

  • Seana Smith

    What a great idea, I love the sound of this… I’m a chai afficiando and a porridge one too. Yum!

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