The weather is getting cold and colder every day as we’re approaching long and dark winter here in the north. About the weather I’m not so crazy about, but I do love comforting winter food and porridges! Now if ever is the perfect time to enjoy some spicy and warming dishes, like this lovely hot coconut oat porridge seasoned with chai tea and rosemary. (Actually the first snow is falling as we speak, but not as beautiful, fluffy white flakes, but more in the form of wet sleet. I’m craving to have this porridge, hah!)
Along with other Asennemedia’s bloggers I’ve been creating recipes to one of my favorite brands, Urtekram. All the recipes I’ve created have been tasty and nice, but this one might be my favorite: the porridge is easy, it has only a few ingredients, and it’s almost like a dessert even though it’s still a porridge and totally suitable for an evening snack.
The Hari-teas are organic, delicious (the flavors are really strong) and the packages are beutiful. The brand has been created by same people who have been working with Yogi-tea brand as well, and all the variants are based on strong spice mix. The filosophy behing the products is based on ayuerveda and the packages have recommendations for body types – this part I just skipped thought, since the chai variant was just perfect for the porridge.
So I cooked my porridge with coconut and rice milk. Coconut milk was first sweetened with dates, and rice milk boiled and stewed with chai tea and some fresh rosemary. The spicy scent of the porridge floated around the kitchen, and I was sold. Just perfect comfort food for the cold winter! I hope you’ll love it too!
Stay warm, Tuulia xx
Gluten and dairy free chai caramel oat porridge
2 dl gluten free rolled oats
2 dl coconut milk
4 medjool dates (pitted)
3 dl plant based milk
3 bags of chai-tea
1 fresh rosemary spring
1. Put coconut milk and pitted dates into blender. Blend until smooth.
2. Put plant based milk into a kettle with rosemary spring, and heat up until boiling. Remove from the stove and add tea bags. Let brew at least 15 minutes or when the plant based milk tastes strong enough.
3. Remove both tea bags and rosemary from the kettle, and pour coconut”caramel” in along with rolled oats. Boil, until the porridge is ready.
4. Cut the pomegranate open by first removing the “cap”. Use knife to make 3-4 long cuts and tear the parts away from each other. Separate the seeds.
5. Decorate the porridge with the seeds and pecan nuts. Enjoy! ✨
The recipe was created in co-operation with Urtekram, but the opinions are always my own.