Prep Time: 5 mins + 15 mins steep time
Cook Time: 5 mins
Servings: 1
- 1 tablespoon Sunbird Organics dark chocolate ashwagandha powder
- 1/2 cup rolled oats
- 1 cup water or milk of choice
- 2 chai tea bags (decaf or regular)
- 1/4 tsp salt
- sweetener of choice, to taste (optional)
- 1/2 tsp pure vanilla extract
- 1/2 tbsp melted coconut oil or peanut butter (optional)
- raw cacao nibs, optional
Microwave method: heat 1 cup of water or milk in microwave, then add the teabags and let sit for at least 15 minutes. Before removing the teabags, push down the tea bags with the back of spoon to ensure you get all the flavor out. Combine the liquid with the oats and salt, then microwave 3 minutes. Be sure to use a larger bowl as the oatmeal will boil up and run over a small bowl. Watch to be sure it does not boil over your bowl. You can start and stop microwave in ten-second increments until the time is up. Let oatmeal sit in the closed microwave 5 minutes, then transfer–uncovered—to the refrigerator. It gets thicker as it sits, but if you want to eat it immediately simply use a little less water and cook longer. Right before eating, add all remaining ingredients and stir well.
Stovetop method: after soaking the tea bags in 1 cup of water or mill, simply cook the oats, salt, and tea soaking liquid until oatmeal is thick and fluffy. Then stir in all remaining ingredients.
