Chai Porridge With Peanut Butter Plums, Dates, and Cocoa Nibs

Matte Black Bowls
by Matte Black Bowls
2 People
20 min

It may sound a little unusual but this dish is like a warm hug, bringing back those comfy childhood breakfast vibes. Picture the rich aroma of chai mingling with familiar spices, wrapping you in a blanket of comfort. The creamy oats, soaked in chai goodness, feel like a nod to those easy mornings we all remember. Topped with a generous scoop of peanut butter, juicy plums, sweet dates, and a dash of cocoa nibs for that extra oomph. It's a mashup of flavors and textures that'll whisk you away to a place of pure bliss. Whip up a batch, let it stir up some cherished memories, and make a few new ones to savor! It really is autumn flavours at its best.

Chai Porridge With Peanut Butter Plums, Dates, and Cocoa Nibs
Recipe details
  • 2  People
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients
  • For the Chai Porridge:
  • 1 cup rolled oats
  • 2 cups water
  • 1 cup chai tea (brewed and strained)
  • 1 cup milk (dairy or plant-based)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Pinch of ground cloves
  • Pinch of black pepper
  • Pinch of salt
  • 2 tablespoons honey or maple syrup (optional, for sweetness)
  • For the Toppings:
  • 2 tablespoons peanut butter
  • 4 plums, pitted and sliced
  • 4 dates, pitted and chopped
  • 2 tablespoons cocoa nibs
Instructions
In a medium saucepan, combine the rolled oats, water, brewed chai tea, milk, cinnamon, ginger, cardamom, cloves, black pepper, and a pinch of salt.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer, stirring occasionally, for about 5-7 minutes or until the oats are cooked to your desired consistency.
If you prefer a sweeter porridge, stir in honey or maple syrup to taste.
Divide the chai porridge evenly into bowls.
Top each bowl with a dollop of peanut butter, sliced plums, chopped dates, and a sprinkle of cocoa nibs.
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