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Earl Grey Chia Overnight Oats
Earl Grey tea, with its signature bergamot aroma, transforms standard breakfast fare into something entirely special. You'll steep the tea directly in warm plant milk to build a fragrant base for rolled oats, chia seeds, and creamy yogurt. A splash of maple syrup balances the earthy notes without making things too sweet. The chia seeds work their magic overnight, creating a thick, pudding-like texture by morning. Top your jars with fresh berries for a bright, satisfying start to your day.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 cup (240 ml) unsweetened macadamia nut milk (or other plant milk)
- 2 Earl Grey tea bags
- 1 cup (90 g) rolled oats
- ½ cup (120 g) plain unsweetened plant yogurt
- 2 tablespoons maple syrup
- 1 tablespoon plus 1 teaspoon whole chia seeds
- ½ teaspoon pure vanilla extract
Instructions
- 1Warm the macadamia nut milk (or preferred plant milk) until steaming hot. Submerge the Earl Grey tea bags and let steep for 5 minutes. Discard the tea bags and let the infused milk cool for about 5 minutes. Steeping in hot milk extracts the tea's essential oils for maximum flavor.
- 2Pour the cooled tea-infused milk into a mixing bowl. Add the rolled oats, plant yogurt, maple syrup, chia seeds, and vanilla extract, stirring until thoroughly combined.
- 3Let the mixture rest for 2 to 3 minutes, then stir it again so the chia seeds don't clump at the bottom.
- 4Divide the oat mixture between two jars, secure the lids, and refrigerate overnight. Top with fresh berries just before eating.
Notes
- Storage: Keep the jars sealed in the refrigerator for up to 4 days.
- Make ahead: You can easily double this recipe to prep breakfast for the entire week.
- Swap: If you aren't a fan of macadamia nut milk, oat milk or almond milk work beautifully here.