18 Jul Bay Chai Baked Oatmeal with Maple Labneh
This chai spiced baked oatmeal is the first tea-inspired recipe of many, as part of a collaboration between myself and Mr. Earl Tea!
The baked oatmeal is a deliciously indulgent, yet healthy breakfast for those lazy winter mornings. The inclusion of brewed For the Love of Tea Bay chai gives this baked oatmeal an injection of warming spice, complemented beautifully by the sweetness of the maple and subtle sourness of the labneh. Topping with pecans completes the dish, providing texture and crunch!
Not only is this an easy, comforting breakfast, but it is also intolerance friendly and can be made both dairy (non-dairy milk) and gluten free (if certified GF oats are used).
Also check out this DIY Labneh Tutorial for a step-by-step guide on making this creamy addition!
- 1 cup of greek yoghurt (full or reduced fat)
- Pure maple syrup (to top)
- 2 tbs of bay chai tea mix
- 1.5 cups of soy milk (or milk of choice)
- 1 tbs honey
- 1 cup of rolled oats
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground vanilla or essence
- 1 medium egg, beaten
- 1 cup of chai milk
- Chopped pecan halves (optional)
- Coconut or rapudura sugar (optional)
- For best results prepare the labne the day/night before.
- Place a strainer over deep bowl and line with butter muslin/tight cheese cloth. Place the yoghurt in the centre of the cloth, then bring the edges of the cloth together and secure with a knot or rubber band- so that you have effectively created a ball of yoghurt.
- Place the whole ensemble into the fridge for 8-12 hours (the liquid whey will drain out in the yoghurt and through the cloth/ strainer into the bowl). The longer the yoghurt is strained, the thicker the consistency.
- Once the desired consistency is achieved remove from the muslin cloth and keep refrigerated in an airtight glass container.
- Add a generous drizzle of pure maple syrup to the labne upon serving.
- Place 2 tbs of the loose leaf Bay Chai tea into a small saucepan with the milk and honey and heat on high to bring the chai mixture to the boil.
- Once boiling, take saucepan OFF the heat and allow chai to steep in saucepan for 10-15 minutes.
- When you are happy with the strength of the chai brew use a strainer to remove the tea. Place the chai infusion aside to cool (so as to NOT cook the egg in the next stage).
- Preheat your oven to 175oC and grease a small oven proof dish.
- Place the oats, cinnamon and baking powder into a bowl and mix to combine.
- Once the chai milk is cool- place 1 cup into a separate bowl with the vanilla and egg; and gently mix with a fork to combine.
- Pour the wet mixture into the dry mixture and mix briefly with a metal spoon to. The mixture should have a fair amount of liquid.
- Pour the mixture into greased dish and top with a sprinkling of coconut sugar (optional).
- Bake in preheated oven for approximately 30 minutes (or until a golden crust forms and a skewer inserted into the centre of the oatmeal comes out clean).
- The baked oatmeal is best enjoyed straight out of the oven (warm). Top with the maple labne, a handful of pecans and feel free to add an extra drizzle of pure maple syrup (to suit your taste buds). To be honest, if you’re feeling super lazy, simply grab a spoon and a partner and dig in. No serving bowls required! Hehe.
- Leftover oatmeal can be stored in the fridge and reheated the next day with extra milk using stovetop or microwave.
- Leftover labne can be kept refrigerated for around 3-5 days. It is the perfect substitute for cream cheese and makes for a tasty toast topping with some sliced banana/ fresh figs, honey/tahini and a sprinkle of cinnamon!
Stay tuned for NEXT MONTH’S tea inspired recipe AND if you want to be the first in the know then definitely sign up to Mr. Earl’s tea subscriptions, to have premium Australian and New Zealand sourced teas delivered straight to your door!