I am so incredibly excited about this post! Why? Well, mainly because I feel as if a whole new door has opened in my world of oatmeal goodness.
It is no small secret to most of you that I adore oatmeal. In fact, when left to my usual routine, I have some version of it for breakfast every day. I just can’t get enough of it. After all, not only is it delicious, but it’s also extremely versatile.
You may also recall that I recently gave a slight makeover to my overnight oats in order to make them even more creamy. Well, I was looking around online and stumbled upon several discussions that mentioned making oatmeal with tea in place of water and/or milk.
Stop the presses!
How did I not know about this?!?
What a brilliant idea!
I knew immediately that I wanted to try combine this idea with my new, beloved overnight oats pudding and my all-time favorite tea: Good Earth Original (Caffeine-free).*
The result? A sweet and spicy flavor explosion!
Prepare to be stunned.
*A note on the tea: I’ve been told that the recipe has changed since the Good Earth company has come under new ownership. I took a stockpile of the original blend with me when we moved to Thailand, so I have yet to try the new recipe. The original is absolutely amazing. Have any of you tried the new version (a link to it is in the recipe below)? If so, you must report back and let me know how it fares…just in case I need to prepare myself for the worst.
Good Earth Tea Overnight Oats Pudding
Serves 1
Ingredients:
- Water - 1 1/8 cups (250 grams)
- Tea (Good Earth Sweet & Spicy, Decaf) - 2 bags
- Oats (rolled) - 1/4 cup (22 grams)
- Greek yogurt (plain) - 3-4 oz. (depending on your desired level of creaminess)
- Psyllium husks - 1 T
- Apples - 1, cored and chopped
- Cinnamon (ground) - for sprinkling
- Peanut butter - 1 T
Instructions:
Boil the water using either your microwave or stovetop. Steep both of the tea bags in the hot water for about fifteen minutes. (Don't have any Good Earth Sweet and Spicy on hand? Feel free to use your own favorite cinnamon, spicy, sweet blend.)
Combine the oats and tea in a large microwave-safe bowl. (Note: You could easily double the oats and water if you'd like a larger serving — just be sure to use a very large bowl.)
Cook on high for 4 1/2 minutes. Be careful to keep an eye on your oats in order to avoid oatsplosion (we've all been there before). I usually have to start and stop the microwave in 15-20 second intervals at the end to avoid overflow.
Allow the oats to sit in the closed microwave for 5 minutes.
Remove the oats from the microwave. At this point, they will still be quite watery. Don't worry. They will use all of that liquid to turn into soft, pillowy deliciousness.
Leave the oats uncovered, and place them in the refrigerator overnight (or for several hours).
When ready to eat, remove the bowl from the refrigerator. The oats will have absorbed all of the tea and will be a pudding-like consistency.
Gently stir in the Greek yogurt (make your own!) until well-blended. If desired, you can also stir in the psyllium husks at this time. They make the pudding even thicker and give the oats an extra fiber boost, without affecting the flavor. Don't have any husks on hand? Don't worry; the oats are still incredibly delicious without them.
Place your chopped apple on a small plate and heat on high in the microwave for about three minutes (depending on how soft you would like the apples).
Top the cool, creamy oat mixture with the warm apples. (I love the contrast of the cool oats and the warm apples...you must let me know if you love it, too!)
Sprinkle with cinnamon.
Drizzle with peanut butter.
Nom away!
P.S. My favorite type of apple to use in this recipe is Pink Lady. However it also tastes fantastic with Jazz Apple, Gala, Granny Smith...and pretty much any apple other than Red Delicious. Of course, I am biased because I simply cannot stand Red Delicious. They are way too mealy for me.
How about you: what's your favorite apple??
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