When you don't have time to both drink tea and eat breakfast the only solution is to mix them together... Oats cooked in Earl Grey Tea!


1 cup earl grey tea with a splash of milk ( plus teabag)

1/2 cup rolled oats

1 teaspoon vanilla essence


1 banana, sliced in half lengthways

1/2 teaspoon cinnamon

drizzle of honey

frozen black and red currents

1 teaspoon chia seeds

crushed hazelnuts

1 (very large) teaspoon PBFit (or use real peanut butter)

1 teaspoon of ethically essentials dark chocolate spread (or use melted dark chocolate/vegan chocolate)

The night before you wish to eat your porridge, make one cup of early gray tea with a splash of milk and pour over the oats in a bowl to soak overnight, leaving the teabag in with the oats and tea.

In the morning, place the 2 banana halves on a baking tray and sprinkle with the cinnamon and a drizzle of honey. Place in the oven at around 200 degress celcius to bake whilst you make the porridge. Heat the soaked oats in a pan (remove the teabag), with the vanilla essence and an extra splash of water/milk, until warm and creamy. By this point the banana should be soft, warm through and slightly caramalised, and can be removed from the oven. Transfer the porridge to a bowl, add all the toppings, and tuck in!

More recipes on my blog- www.oatsandagoat.wordpress.com


Published by Maddy Kent