Cooking with tea adds tremendous flavour without adding a lot of work. For this recipe I used one of my favourite teas of all time – Pear Vanilla Rooibos from The Tea House here in London, ON. I also pumped up the protein by adding silken tofu instead of protein powder but you could add that instead if you prefer.
This breakfast dish can be made ahead of time the night before if you are a busy bee like myself. I also like to make more than one serving to help with time management. Let’s face it, most of us don’t have time to make something from scratch for every meal, let alone in the morning before work or school or running around with our kids!
~Makes 2 Servings~
- 1/2 pkg of plain silken tofu
- 1/2 cup steel cut oats (dry)
- 1 tsp vanilla
- dash of cinnamon
- 1 ripe pear
- 1-2 tsp of vanilla pear rooibos tea
- 1 tea ball or spoon
- 1-1.5 cups water
- drizzle of honey, maple syrup, or agave nectar
- some walnuts
1. Open a package of plain silken tofu and put half of it in a bowl (don’t be afraid of the blobbiness! It will smooth out). Add vanilla and cinnamon and beat it with a fork or blend with an immersion hand blender until smooth. Set aside.
3. Add 1/2 cup dry steel cut oats and turn the heat down to medium to cook. Chop up the pear and add it to the cooking oats. Cook for 10-15 min until water is absorbed and oats are soft.
4. When done, remove the pot from the burner and let it cool down for 5-10 min (or longer if you are going to stick it in the fridge for the next morning).
5. When you are ready to eat it, add half of the oatmeal mixture and half of the tofu mixture to a bowl or mason jar (best when cool because the jar heats up a lot!). Top with a few walnuts and a drizzle of natural sweetener. Enjoy!