Spiced chai overnight oats with chai poached pears

Oats are not just for winter. To enjoy this delicious breakfast, simply soak your oats overnight. The secret to this recipe is the quality of the chai. Search for the best you can buy.

Credit: Elisa Watson

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

Oats

• 2 tbsp chai
• 2 cups (500 ml) oat milk
• 1 cup rolled oats
• ¼ cup chia seeds
• 1-2 tbsp honey, to taste
• Yoghurt, flaked almonds, demerara sugar or other toppings, to serve

Pears

• 2 cups caster sugar
• 4 tbsp chai
• 4 pears, peeled and halved

Steeping time: 20 minutes. Soaking time: overnight.

Instructions

1. Place chai and milk in a small saucepan over medium heat and bring to a simmer. Turn off heat and allow to steep for 20 minutes, then strain.
2. Place oats and chia seeds in a large bowl, add the strained milk and stir well. Add honey to taste. Cover and leave in the refrigerator overnight.
3. For the pears, place sugar and chai in a medium saucepan with 4 cups of water. Bring to the boil to dissolve the sugar. Reduce heat, add pears and slowly cook until soft.
4. To serve, remove the oats from the fridge and stir well. They will have absorbed most of the liquid. Spoon into serving bowls and top with poached pears. Add yoghurt, toasted flaked almonds, demerara sugar or any favourite toppings you like.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.