Coconut Chai Oatmeal

Cinnamon spices starting to seem too fall/winter for springtime? Lighten up your oatmeal and create a new breakfast ritual with flavorful chai and coconut blended with nutritious whole oats. If you think that whole rolled oats take too long to make, think again! Instant oats lack the amount of fiber found in unprocessed oats so finding an easy way to prep the whole version is important. A favorite flavor generally added to oats is classic brown sugar or maple syrup which can equal a lot of added sugar to your morning. By using ripe bananas and vanilla extract, this dish is naturally sweet and quick to make for a healthy breakfast.
Serves 4


2 unsweetened black or herbal chai tea bags
1 ½ cup old-fashioned rolled oats
2 Tablespoons chia seeds
2 medium sized ripe bananas cut into small slices
½ cup unsweetened coconut milk
2 Tablespoons unsweetened coconut flakes

IMG_7391 -- Chia OatmealInstructions
Bring 3 ½ cups water to a boil in a medium saucepan, add tea bags, cover and remove from heat. Steep tea for 10 minutes and remove tea bags. Add oats, chia, and bananas. Bring mixture to a boil then reduce heat to a simmer, adding milk and cooking for 10 additional minutes until oats are soft. Serve oatmeal garnished with coconut flakes.

Omega-3 fatty acids
Vitamin B6
Vitamin C

About FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and
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