Coconut Chai Oatmeal & Make-Ahead Breakfast Spice Blends

It’s easy to fall into a weekday breakfast rut. Ours? Fruit plus one or more of the following: oatmeal (organic, plain instant—because there’s no sticky pot to clean), cereal, toast, hard boiled egg. Day after day, every Monday through Friday.

Well, not anymore! Now that the Hungry Boy is off to school for the first time, breakfast is officially the most important meal of the day. It’s time to get healthy and inspired.

I’ve made my own pancake mix, complete with flax and wheat germ. The Hungry Boy and I made a monster batch of granola, and plan to keep up our supply. Super healthy muffins are on my list for this week; we’ll store a bunch in the freezer. And I’m going to make oatmeal the right way. It barely takes extra time and is just plain yummier.

To keep things interesting, I’ve also pre-mixed a couple of spice and nut blends that can be easily added to oatmeal or pancake mix. Hey, every second counts. If I’m going to take the extra time to make pancakes or oatmeal, I don’t need to be rummaging through my spice rack and measuring this and that.

My favorite blend is chai inspired: coconut, cinnamon, cardamom, ginger, cloves and a dash of black pepper (trust me!). I’ve also made a pumpkin pie spice blend with chopped walnuts, ginger, allspice, nutmeg and cinnamon. If you prefer savory, try a breakfast sausage blend to spice up scrambled eggs: sage, nutmeg, garlic, marjoram and black pepper.

All spice and nut combinations should be stored in an airtight container in the refrigerator. Blends made only with ground, dried spices will last up to a year. If you add wheat germ, ground flax and/or ground nuts, they will keep for up to 3 months.

What’s your favorite morning spice combo and how should we use it?

Coconut Chai Oatmeal
spice quantities for a single serving

rolled oats
2 Tbsp shredded, unsweetened coconut
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground cloves
dash black pepper
1 Tbsp honey or maple syrup

1. Cook rolled oats in milk according to package directions, adding the spices at the same time that you add the oats to your pot.

2. Stir honey or syrup into the oatmeal as soon as you take it off the heat. Serve!

Article Posted 6 years Ago

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