In the land before children, David and I used to go eat brunch every weekend. I would probably be wearing half of the outfit had on to go out the night before, now with slouchy chinos and yesterday's makeup. Sometimes we would go alone; sometimes pick a friend up on the way. We would enjoy crab benedict and bottomless mimosas, sitting there for hours until it was nearly time for our next meal. This is how we discovered the wonder of infused oatmeal.
The restaurant advertised it as Cardamom-infused oatmeal, and it took even the tastiest of steel-cut oats to a whole new level. Quickly, I realized I had to make this at home, but how? They were not just sprinkling the spice into the oats. It seemed to permeate the entire dish. So I started experimenting and came up with the tea method. A tea bag steeps in the water as it awaits the oats. Such a simple step that completely changes the flavor of oatmeal. My two favorites are chai tea oatmeal and earl grey, but herbal teas would be divine! Chamomile oatmeal? Rose hips? Yes, please!
to make- serves 4
1 cup steel cut oats
4 cups water
2 tea bags
pinch salt
brown sugar, butter, cream and other fixins of your choosing.
In a saucepan on high, bring the water to a boil. Add in the tea bag and oats, and lower heat to medium-low. Cook, stirring occasionally, approximately 20 minutes. Remove tea bag and add your fixins. Serve immediately.
Have a good weekend! I think oatmeal may be on our weekend agenda, maybe with a mimosa or two.
xo,
Rachel
