Comforting Tea Bag Oatmeal
My go-to way of making the best flavoured oatmeal! Cooking oats in brewed tea is just the most warming and comforting way of enjoying oatmeal. I will truly never get tired, as this recipe is so easily customisable! Experiment, play around and use whatever tea bag you please. My current favourites are Earl Grey, chai, and rose tea <3
Ingredients
- 40 g oats *I use gluten-free quick-cook oats
- 250 ml brewed tea *whatever flavour you wish!
- 1 tsp spice *optional: cinnamon, cardamom etc.
- pinch of salt
- splash of milk
Instructions
- Bring a cup (250ml) of water in a small pot to a boil and add tea bag. Brew for 3-7 minutes, depending on your tea.*Remove the tea bag when the desired brew is reached. Note that the longer you brew the tea for, the stronger the taste. If you like a stronger tea, you can further cook the oats with the tea bag.
- Add the oats and a pinch of salt to the pot. Cook the oatmeal over medium heat until thickened to your liking, stirring occasionally for extra creaminess. Add an optional splash of milk if desired. I recommend adding extra spice like cinnamon and cardamom here.
- Pour the oatmeal into a bowl and add toppings. Enjoy your comforting, tea bag oatmeal!
Notes
Brewing times:
When in doubt, follow the specific brewing time recommended on the tea's packaging. For 40 g gluten-free quick-cook oats:
Adding a splash of milk as the oats thicken enhances the flavour. You can also brew the tea in a cup (250ml) of hot milk before adding the oats. This works best with strong teas like chai, as the milk balances out the taste. Added yoghurt:
To get the oats creamy, I like adding a tablespoon of Greek yoghurt on low heat towards the end as it simmers. Make sure the temperature is low so that the yoghurt doesn’t curdle. Added protein:
To make the oatmeal more satiating and nutritious, I like adding a scoop of protein powder mixed with a little water or Greek yoghurt (also known as "whey drip"). I add this mixture as the oats are on low heat towards the end. Adding "watered down" whey protein like this hinders the whey from curdling in the oats.
- Black tea: 3–5 minutes
- Green tea: 1–3 minutes
- White tea: 2–3 minutes
- Herbal tea (Tisanes): 5–7 minutes
- Oolong tea: 2–3 minutes (rolled oolong may need 4-6 minutes)
When in doubt, follow the specific brewing time recommended on the tea's packaging. For 40 g gluten-free quick-cook oats:
- Thick & spoon-standing: 180–200 ml liquid (¾–⅞ cup)
- Creamy (my default): 220–240 ml liquid (scant 1 cup–1 cup)
- Looser / “latte” style: 260–280 ml liquid (1⅛–1¼ cups)
Adding a splash of milk as the oats thicken enhances the flavour. You can also brew the tea in a cup (250ml) of hot milk before adding the oats. This works best with strong teas like chai, as the milk balances out the taste. Added yoghurt:
To get the oats creamy, I like adding a tablespoon of Greek yoghurt on low heat towards the end as it simmers. Make sure the temperature is low so that the yoghurt doesn’t curdle. Added protein:
To make the oatmeal more satiating and nutritious, I like adding a scoop of protein powder mixed with a little water or Greek yoghurt (also known as "whey drip"). I add this mixture as the oats are on low heat towards the end. Adding "watered down" whey protein like this hinders the whey from curdling in the oats.
Adjust to your taste:
Start with the shorter end of the recommended time and taste. If you prefer a stronger flavor, steep for longer.