Breakfast in Bed: Chai Infused Steel Cut Oats


It’s 10 a.m. on a rainy Sunday morning and I’m still snuggled in bed.
This recipe for steel cut oats requires soaking the grains the night before to enhance digestibility.  As an added bonus, it cuts the cooking time in half. Making a pot of oats on Sunday is great time saver, as you can enjoy pre-made, re-heated bowls of this hot, nourishing cereal on rushed mornings.
Here’s one of my favourite breakfasts to enjoy in bed. Comforting steel cut oats with a spicy chai twist.


  • 1 cup organic steel cut oats
  • 3 – 4 cups water or *prepared herbal chai tea
  • a pinch of pink or Celtic sea salt


  • Fresh or frozen blueberries
  • 2 Tbsp flax seed meal
  • 2 Tbsp hemp seeds
  • raw sunflower + pumpkin seeds
  • a touch of raw honey or maple syrup, optional
  • almond, hemp or coconut milk, if desired {I like to make my own}

Even More…

  • Chia seeds
  • Raspberries
  • Nut butters, like cashew or almond
  • Chopped apple or pear
  • Cinnamon + nutmeg
  • Fresh or ground dried ginger

Preparation Method

Soak oats overnight in water to cover. In a.m., drain and rinse well. 


Bring 3 -4 c. water to a rolling boil and add soaked oats.


How much liquid you use will depend on desired consistency: 3 c. water/tea firmer, more intact grains, 4 c. water/tea for creamier oatmeal. 


Once liquid is boiling, reduce to low and simmer with lid on.


Let oats simmer for 20 – 30 minutes. Stir occasionally and be sure to scrape the bottom of the pot too. Cook until the oats are very tender and the oatmeal is as creamy as you like it – longer cooking will make thicker oatmeal. 


Add topping and serve, or cool and refrigerate for the later in the week. 


You can also let the oats cool and then store them in an airtight container in the fridge for up to 5 days.
The oats will thicken in the fridge; stir a little almond milk or water into them when reheating to loosen.

A trip to Trout Lake, BC. A great place for piping hot breakfast cereal.


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