A couple weeks ago, I stated that I was done with the pineapple recipes for a while. Apparently, “a while” is only a couple weeks. ? Once I thought of this recipe, I couldn’t wait to make it.
Let me now add my usual speech:
Let me preface by acknowledging that “chai” is Indian for “tea” (or something like that). So when we Americans order a chai tea, we are ordering a “tea tea.” And when we post recipes for “chai oatcakes,” we are simply saying “tea oatcakes.” What we Americans consider “chai” is officially named “Masala chai.”
Alright, got that out of the way. ?
The chai spices work great with pineapple because it’s such a gosh-darn sweet fruit. You don’t even need to add sweetener!
I topped this with strawberries for color, but any berry would be pleasant. Coconut butter would be excellent, and Dark Chocolate Dreams is also a playful addition.
- [reads] My latest article on Thought Catalog: “So You Think You Can Cure My Bikini Fears“
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What you'll need:
- 1/2 cup milk of choice
- 1/4 cup water (or more milk)
- 1/4 cup quick cook steel cut oats (I used Better Oats Classic)
- 1/2 cup (or more) diced pineapple (fresh or frozen)
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/8 tsp cardamom
- 1/8 tsp ginger
- pinch of cloves
- pinch of salt
How to make it:
- Bring milk and water to a boil, add oats and pineapple, and reduce heat to medium.
- Stir occasionally.
- Once more of the liquid has absorbed, add vanilla extract, spices, and salt. Stir.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (nuts, fruit, etc.).
Just an FYI:
Add a small amount of mashed banana (like a third of the banana or less) for a bit of creaminess. Adapted from my Chai-Spiced Pumpkin Oatmeal.