Snowy Chai Oat Porridge (Printable)

Cozy oat porridge blended with chai spices, topped with coconut and nuts for a warming start.

# What You’ll Need:

→ Grains

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

→ Liquids

02 - 2 cups milk (dairy or unsweetened plant-based)
03 - 1/2 cup water

→ Sweetener

04 - 2 tablespoons maple syrup or honey (maple syrup for vegan)

→ Chai Spice Mix

05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground cardamom
08 - 1/8 teaspoon ground cloves
09 - 1/8 teaspoon ground nutmeg
10 - Pinch ground black pepper

→ Flavorings & Toppings

11 - 1/2 teaspoon vanilla extract
12 - 1/4 cup unsweetened shredded coconut
13 - 2 tablespoons chopped toasted nuts (almonds or pecans)
14 - Extra maple syrup or honey for drizzling (optional)

# How-To Steps:

01 - In a medium saucepan, combine oats, milk, water, chai spices, and a pinch of salt.
02 - Bring to a simmer over medium heat, stirring occasionally.
03 - Cook for 7 to 10 minutes, stirring frequently, until the mixture thickens and becomes creamy.
04 - Stir in maple syrup or honey and vanilla extract.
05 - Divide the oat porridge evenly between two bowls.
06 - Top with shredded coconut, chopped nuts, and an extra drizzle of maple syrup or honey if desired.
07 - Serve hot and savor the warming chai aroma.

# Expert Advice:

01 -
  • It tastes like your favorite chai latte, but you get to eat it with a spoon and feel full for hours.
  • The coconut topping adds a sweet crunch that makes every bite feel a little fancy, even on a weekday.
  • You can make it with whatever milk you have on hand, and it still turns out creamy and comforting.
02 -
  • Stir the oats more than you think you need to—if you walk away, they will stick to the bottom and turn gummy in spots.
  • Toast your nuts in a dry pan for a minute or two before adding them, it wakes up their flavor and makes the whole bowl taste more alive.
03 -
  • Use a heavy-bottomed saucepan if you have one—it heats more evenly and keeps the oats from scorching on the bottom.
  • The pinch of black pepper in the spice mix is not a mistake, it adds a tiny warmth that makes the whole bowl feel more interesting without tasting peppery.

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