Oats are the perfect grain for starting the day, naturally sweet and soothing, and a terrific source of calcium, iron, magnesium, phosphorus, potassium, fiber and B vitamins. Samuel Johnson once noted that oats are "a grain used in England to feed horses and in Scotland to feed the populace," which might be why there were so many splendid specimens of English horses and Scots. Oatmeal porridge was a staple breakfast food of older Canadians, and it's so quick and easy to make there's no reason why it shouldn't become a staple for a new generation as well. Avoid instant oats, because most of the nutrients are lost during a high temperature precooking stage, and they also contain preservatives and artificial sweeteners. The time saved is a matter of mere minutes, compared to a significant loss of taste and nutritional value.
Oats are easy to dress up with fresh or dried fruit, butter, milk or cream, but every once in a while I like to spice it up for a change. This recipe is adapted from Mollie Katzen's Sunlight Café The oats taste like they were cooked in a chai tea latte, and it's as simple and fast to make as any oatmeal porridge.
|Chai Spice Oatmeal|
|Recipe by Lisa Turner|
Adapted from Mollie Katzen's Sunlight Café
Published on April 16, 2007
Simple and quick breakfast oatmeal with fragrant chai spices