Description
This anti-inflammatory chai spiced turmeric oatmeal recipe is brimming with protein and healthy fats to satisfy your hunger and give you the boost of energy you need to start your day. With spices that gently warm your body and help digestion, it’s the perfect, breakfast for cool autumn mornings.
Ingredients
1 cup water
1/4 C unsweetened, additive free almond milk (such as Three Trees or Elmhurst)
Pinch of sea salt
2 tablespoons organic, gluten-free steel-cut oats, rinsed (such as One Degree Organic Foods)
2 tablespoons unsweetened coconut shreds
1 scoop vanilla protein powder (such as Brain MD Omni Protein)
1 tablespoon hemp seeds
1/2 cup / 57 grams fresh or frozen cauliflower rice
1/4 teaspoon vanilla extract (such as Organic Pure Madagascar Vanilla)
1/2 teaspoon Ground Turmeric
3/4 teaspoon Ceylon Cinnamon
1/4 teaspoon Ground Cardamom
1/4 teaspoon Ground Ginger
6–10 spins of fresh cracked black pepper
Garnish with:
1 tablespoon Organic Sprouted Pumpkin Seeds or Candied Pecans
2 tablespoons Homemade Cashew Cream
Optional:
Additional pure liquid stevia or monk fruit drops to taste if needed.
Instructions
- Quickly rinse the oats in a mesh strainer to remove any “dust”.
- Bring the water and salt to a gentle boil. Then add the protein powder and whisk until dissolved.
- Add the oats, coconut shreds, hemp seeds, cauliflower rice, vanilla extract, turmeric and chai spices. Whisk until thoroughly combined. Reduce the heat to a gentle simmer and cook for about 15 minutes, stirring frequently.
- After about 10 minutes have passed and the oatmeal has started to thicken, pour the almond milk over the oats and stir to incorporate.
- Garnish with pumpkin seeds and/or Candied Pecans and a dollop of Cashew Cream or Coconut Whipped Cream if you have some prepared.
- Enjoy and Pin this recipe so you can come back to it!
Notes
If you notice the oatmeal sticking to the pan, reduce the heat and add more water, one tablespoon at a time until you reach your desired consistency.
