A spiced chocolate oatmeal made with chai tea, and sweetened with a banana. Gluten free and vegan.
Chocolate? Chai? Hooray!
I couldn’t decide whether I wanted chocolate oatmeal or chai tea oatmeal – so I combined the two. This was a combination that I first discovered when I decided to make a hot chocolate with chai tea.
Then, since nothing is ever new, I realized that a bunch of people had already figured out the joy of chocolate and chai. Rather than creating a new flavor combination, I had simply stumbled upon something that millions of people already knew about. Great.
I may be seriously late to the chocolate chai party (how did I not know that Starbucks sells a Chocolate Chai Tea Latte!?) – but as they say, better late than never.
This oatmeal is sweetened using very ripe banana – a trick I picked up from The Oatmeal Artist.
I have to admit, while I’ve added bananas to plenty of my recipes (mostly for texture), I’ve always been too nervous to sweeten a chocolate recipe just with bananas. I’ve always added in some extra sugar or maple syrup. But finally I went for it.
The result? I should have had more faith! It was definitely sweet enough for me. But please make sure your banana really is overripe. It doesn’t have to be black or anything, but there should be some seriously spotting going on.
And, of course, taste the oatmeal for sweetness. Depending on your tastes (as well as the banana), you may wish to add some maple syrup or other sweetener.
This may seem like heresy to the tea-fanatics out there, but I used chai tea from a teabag. If you have some fancy brewed chai tea, then I’m sure that would be amazing in this oatmeal. But the teabag certainly gets the job done.
As with all oatmeal recipes, don’t be afraid to go nuts with the toppings (literally). Sliced fruit, shredded coconut, chopped nuts, dried fruit and chocolate chips would all be scrumptious toppings for this oatmeal.
Oatmeal is a little like frozen yogurt: the more toppings, the better.
This post was updated (with new pictures) in September 2015.
- 1 chai teabag
- ½ cup boiling water
- ½ cup almond milk
- ½ cup rolled oats
- 1 very ripe banana
- 1 tablespoon cocoa powder
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Steep the teabag into the boiling water and allow it to sit for about 5 minutes.
- In a saucepan, bring the almond milk and tea to a boil (first discarding the teabag, of course), and then turn down the heat to medium. Add the rolled oats and stir well.
- Mash the banana thoroughly, and add it to the saucepan. Stir in the cocoa powder, cinnamon and vanilla extract.
- When the oats have absorbed the liquid and are creamy, transfer the oatmeal to a bowl. Enjoy!
If you'd prefer, mash about ⅔ of the banana and reserve the rest for a topping.
Please taste the oatmeal for sweetness. Depending on your tastes, and the banana, you may wish to add some maple syrup (or other sweetener).