live long and prosper: chai-spiced oat bran

This new year has started off with a bang. I've got a lot on my plate....at least work-wise while the rest of my plate, or rather my cupboards are suffering from some good ol' Mother Hubbard-ism. I just haven't had the time to grocery shop, so besides a load of chocolate leftover from the holidays the meal pickings are skimpy. After bowling on Monday night (I'm a league player, donchya know), I did manage to grab a bag of what I thought was Scottish oats (aka "my breakfast mainstay"). Turns out, I grabbed a bag of oat bran instead.

Now, I admit there is something about that freaks me out about oat bran. I think it was those old Prevention magazines that my parents subscribed to that would scream about the life giving properties of oat bran. That kind of food trend business just turns my stomach. So when I found myself with oat bran in my bike bag the next morning, I was a bit disappointed but decided to carry on. I had some leftover chai tea and I decided to use that cold tea in place of cold water to cook up the oats. I also added a bit more spice (see, I was terribly afraid of the oat bran!) and when everything was cooked up, I topped my bowl with vanilla yogurt, a bit of honey and some toasted walnuts. How was it? Pretty freakin' amazing! I guess I've learned to love a grain despite the shining happy people on the Prevention magazine cover. Live long and learn!

chai-spiced oat bran
1.5 c chai tea
1/2 c water
2/3 c oat bran
1/2 t cinnamon
1 pinch each ground cloves, nutmeg

Bring the tea and water to a boil. Add in the oat bran, whisking as you go. Turn down the heat to a simmer and add in extra spices. It should cook up fairly quickly, about 2 minutes or so. Serves 2. Top with yogurt, a drizzle of honey and toasted walnuts to make things extra special.

a nice hot cup of tea

I love chai tea. The first time I tried it about 10 years ago, I declared it was like having cake in a cup! Oh my, it was sweet and rich and full of spice, instantly comforting and wonderfully cozy. While popping a commercially prepared chai tea bag into a mug of hot water can be just what you need, making your own tea from scratch is a whole new experience in itself. It's simple to make and I get to use my mortar and pestle to crunch on down those green cardamom pods (totally satisfying!) It smells great while it simmers away on the stove and it tastes even better. The best part about making it yourself is that you can control the sweetness and richness. I use skim milk and a big dollop of honey and found it perfect. Enjoy this nice hot cup of tea!

chai tea
4 c water
1 3" chunk of ginger, peeled & sliced
8 cloves
1/2 t black peppercorns
10 cardamon pods, slightly crushed
1 large cinnamon stick, broken in two
3 bags orange pekoe tea
1 1/2 c milk
1 1/2 T honey

In a medium sized pot, bring water, ginger, cloves, peppercorns, cardamom and cinnamon stick to a boil. Simmer for 30 minutes. Strain liquid and return to pot. Add tea bags and let steep for 5 - 10 minutes. Remove tea bags and add milk and honey. Return to heat and simmer for a few minutes until steamy. Serve in big mugs.