This week is an exciting one as IT’S MY BIRTHDAY! What better way to kick off my birthday week than with a big creamy bowl of gluten free spiced chai porridge – yummers!
Friday is my actual birthday so I may be a little premature in the celebrations. However, I’ve found that the older I get, the more I want to self-indulge on my birthday. I’ve got a lovely massage booked in the afternoon and a brownie recipe saved that has my name on it!
More on my birthday in my next post, as I have a delicious autumnal celebration cake to share with you all!
Ever since my first chai latte in Starbucks a couple of years ago, I’ve been pretty obsessed with the flavour. Warm, cosy and oh so autumnal – there’s nothing quite like snuggling up on the sofa with a creamy chai drink! However, why should we stop at chai beverages, when the flavours work so well in other delicious foodie recipes?
I’ve teamed up with Nairn’s to create this cosy porridge bowl using their versatile gluten free Scottish Porridge Oats. I’ve been using these GF oats for years, in everything from granola and porridge to cookies and banana bread!
Cinnamon, cardamom, nutmeg and ginger are the stars of this porridge bowl. Combined together, they create a lightly spiced aromatic flavour which blends beautifully with the creamy gluten free oats. I admit, I have cut corners in the past by steeping a chai tea bag in the porridge liquid as it heats up. However, there’s nothing quite like adding in the spices yourself to create your own unique blend!
Maybe you have an obsession with cinnamon (like me) and want to add in an extra 1/2 tsp? Or perhaps you want a little extra kick from ginger? Create your own spiced chai blend and I guarantee you’ll prefer it over a pre-made chai tea bag!
i’ve gone to town on the toppings for this gluten free spiced chai porridge. Simply, the more toppings the better in my eyes! To finish off these delicious autumnal bowls I’ve used;
Sliced bananas – another layer of creaminess to add to the bowl.
Fresh figs – the seasonal fruit of the moment, and one I personally associate with autumn.
Blackberries – to cut through the warmth and add a little bit of freshness to the recipe.
Pecans – a match made in heaven for anything chai related. The nutty flavour and creamy texture is perfect for this breakfast.
Almond butter – why stop at only having almond butter in the porridge? Drizzle it on top for extra indulgence!
Looking for more chai inspiration? Why not make the below recipes;
Chocolate Chai Granola
Chai Latte Granola
240ml milk of choice
1 ripe banana
100g Nairn’s Gluten Free Scottish Porridge Oats
1 tsp cinnamon
1/8 tsp cardamom
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp almond butter
1 tbsp maple syrup
- Add the water and milk to a small saucepan and heat on a medium temperature until it starts to boil.
- While this is heating up, mash the banana in a bowl then add in the GF oats, spices and salt.
- Turn the heat down as soon as the liquid has boiled and add your oats etc to the pan, stirring together until everything is fully mixed. Stir in the almond butter and maple syrup.
- Heat on a low temperature for a few minutes whilst the mixture starts to thicken up.
- Turn the heat off when you have a creamy consistency and pour into a bowl.
- Top with slices of banana, blackberries, figs and extra almond butter – enjoy!
In collaboration with Nairn’s