Root Chai Oat Porridge (Printable)

Hearty porridge with root vegetables, chai spices, and oats for a comforting dish.

# What You’ll Need:

→ Grains

01 - 1 cup rolled oats (certified gluten-free if required)

→ Root Vegetables

02 - 1 medium carrot, peeled and grated
03 - 1 small parsnip, peeled and grated
04 - 1 small sweet potato, peeled and finely diced

→ Chai Spice Mix

05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground cardamom
08 - ⅛ teaspoon ground cloves
09 - ⅛ teaspoon ground nutmeg
10 - 1 pinch black pepper

→ Liquids

11 - 3 cups unsweetened almond milk (or milk of choice)
12 - 1 cup water

→ Sweetener

13 - 2 to 3 tablespoons maple syrup, to taste

→ Optional Toppings

14 - 2 tablespoons chopped toasted pecans or walnuts
15 - 2 tablespoons raisins or dried cranberries
16 - 1 tablespoon shredded coconut

# How-To Steps:

01 - In a medium saucepan, combine oats, grated carrot, parsnip, sweet potato, chai spices, almond milk, and water.
02 - Stir mixture well and bring to a gentle simmer over medium heat.
03 - Reduce heat to low and cook, stirring occasionally, for 15 to 20 minutes until oats are creamy and root vegetables are tender.
04 - Stir in maple syrup, then taste and adjust sweetness or spice levels as desired.
05 - Spoon porridge into bowls and garnish with nuts, dried fruit, and shredded coconut if using. Serve warm.

# Expert Advice:

01 -
  • It sneaks vegetables into breakfast without tasting like a salad, just natural sweetness and warmth.
  • The chai spices make your kitchen smell like a cozy cafe, and every spoonful tastes like fall wrapped in comfort.
  • Its filling enough to carry you through a busy morning, but light enough that you wont feel weighed down.
02 -
  • Grate the carrot and parsnip finely so they cook quickly and blend into the oats instead of staying crunchy and awkward.
  • Dice the sweet potato small, or it wont soften in time and youll end up with hard chunks floating in your bowl.
  • Stir occasionally while it cooks, or the bottom will scorch and give everything a bitter taste.
  • Taste before you serve, because spice and sweetness preferences vary wildly and you want it to feel just right.
03 -
  • Toast your nuts in a dry skillet for a minute or two before adding them, it brings out their flavor and makes them taste richer.
  • Use a box grater for the carrot and parsnip instead of a food processor, it gives you more control and prevents them from turning into mush.
  • If you like it thicker, use less water or let it cook a few extra minutes, if you prefer it thinner, stir in more milk at the end.

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