I’m a little crazy for Chai — sweet, savory, spicy awww man it’s my favorite. One of our perfect nights entails a walk down to Alta for a big cuppa vanilla chai tea on their twinkly-lit patio. Since I love chai tea so much, I decided to add it to our breakfast. Can’t go wrong with that, right? So here you go, a big bowl of vanilla chai spiced oats, topped with cacao nibs, pecans, hemp seeds, chocolate hazelnut butter and warm caramelized bananas swimming in vanilla hemp milk!
1 cup vanilla hemp mylk
1/2 cup organic “Oregon Chai” tea concentrate
1 tsp vanilla bean paste
1 cup rolled oats
– In a medium saucepan, bring hemp mylk, chai tea and vanilla bean paste to a boil. Reduce heat and add rolled oats. Cook for 10-20 minutes stirring occasionally, until desired consistency. Remove from heat, cover and let stand for 2 minutes before serving.
1 tbsp coconut sugar
1/2 tsp cinnamon
1 tbsp coconut oil
-Peel and cut the banana in half. Sprinkle coconut sugar and cinnamon on each side. Heat coconut oil in a frying pan and lay the bananas sugar-side down into the coconut oil. Fry for 2 minutes or until golden brown.
1 tbsp hemp seeds
1 tbsp cacao nibs
1 tbsp pecans
1 tbsp chocolate hazelnut butter
+ more vanilla hemp mylk for pouring