live long and prosper: chai-spiced oat bran


This new year has started off with a bang. I’ve got a lot on my plate….at least work-wise while the rest of my plate, or rather my cupboards are suffering from some good ol’ Mother Hubbard-ism. I just haven’t had the time to grocery shop, so besides a load of chocolate leftover from the holidays the meal pickings are skimpy. After bowling on Monday night (I’m a league player, donchya know), I did manage to grab a bag of what I thought was Scottish oats (aka “my breakfast mainstay”). Turns out, I grabbed a bag of oat bran instead.

Now, I admit there is something about that freaks me out about oat bran. I think it was those old Prevention magazines that my parents subscribed to that would scream about the life giving properties of oat bran. That kind of food trend business just turns my stomach. So when I found myself with oat bran in my bike bag the next morning, I was a bit disappointed but decided to carry on. I had some leftover chai tea and I decided to use that cold tea in place of cold water to cook up the oats. I also added a bit more spice (see, I was terribly afraid of the oat bran!) and when everything was cooked up, I topped my bowl with vanilla yogurt, a bit of honey and some toasted walnuts. How was it? Pretty freakin’ amazing! I guess I’ve learned to love a grain despite the shining happy people on the Prevention magazine cover. Live long and learn!

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24 comments to “live long and prosper: chai-spiced oat bran”

  1. 1
    Katerina   January 9, 2008 at 10:05 am

    Yum! Talk about taking something potentially iffy and turning it into something so fantastic!

  2. 2
    Amanda   January 9, 2008 at 1:36 pm

    I love oat bran–not really much different from oatmeal. Okay, well, there’s the consistency. But if you get past that, it’s great! I even use oat bran to make flourless cookies–yum!

  3. 3
    Joanne   January 9, 2008 at 1:43 pm

    I have dappled with oat bran in the past, mostly with baking muffins and loafs. I don’t mind it but I have never had it as a main for breakfast. Sounds good the way you dolled it up and it went from blah to gorgeous. I must confess though, I have been known to follow food trends (oat bran, flax meal, wheat germ) on occasion.

  4. 4
    Gretchen Noelle   January 9, 2008 at 4:04 pm

    I just may have to try this! I cannot get steel cut oats here but do have a container of oat bran that I am not sure what to do with!

  5. 5
    Mallow   January 9, 2008 at 6:54 pm

    Good to know…of course, you can’t go wrong with chai spices…

  6. 6
    Jessica "Su Good Sweets"   January 9, 2008 at 7:41 pm

    I didn’t know you could eat bran plan! I accidentally soaked too much bran when I was making muffins, so I’ll try the leftover bran for breakfast.

  7. 7
    hag   January 9, 2008 at 4:57 pm

    I am in the same situation ( sans the chocolate) and have nothing in my pantry… You are lucky …or more likely very talented… your dish turned out looking delish!

    Last night I made the saddest pasta dish…but what made it even sadder was the fact I had to take the leftovers for lunch today! It was edible…but just barely.

  8. 8
    Patricia Scarpin   January 10, 2008 at 5:42 am

    I’m glad you gave it a chance, Kickpleat – it looks scrumptious!

  9. 9
    Jen   January 10, 2008 at 5:45 am

    Oh, this sounds great! I’m going to try this. Is there a particular kind of chai tea you’d recommend? I’ve ordered it prepared in coffee shops, but I’ve never bought it in tea form.

  10. 10
    Cookie baker Lynn   January 10, 2008 at 6:54 am

    I just discovered a container of oat bran lurking in the back of a cupboard so you’ve given me a great idea of how to use it. Thanks!

  11. 11
    kennymah   January 10, 2008 at 3:05 am

    Hmm, haven’t had oat bran before really. But I do know I love my plain oatmeal, something I eat daily. But this certainly add some pizazz to the whole dish! :)

  12. 12
    kickpleat   January 10, 2008 at 1:14 pm

    katerina, i was amazed it tasted so good!

    mrs. w, its’ true, it wasn’t that different from oatmeal at all! glad i tried it. flourless cookies? sign me up!

    joanne, you do seem like a health food trend follower! i should try it in baking too.

    gretchen, oh steel cut oats are great but i was suprised at how good these were! try ‘em!

    hag, i’m totally experimenting with my cupboard! last night’s dinner was truely ugly but it involved potatoes, black beans and lots of stinky leftover holiday fancy cheese. kinda delicious, but oh so stinky! but i understand your sad lunch. sigh! get out and grocery shop, already!

    true, mallow, chai is wonderful!

    jessica, this isn’t just plain bran…it’s oat bran which is quite a bit different. this is much more similar to oatmeal.

    kennymah, i’m sure you could use this technique with regular ol’ oats!

    thanks patricia, i’m glad i got over my oat bran hang-ups!

    veg, i just used stash chai which is what i’ve got on hand. i’m sure any brand would do.

    lynn, let’s just hope that container hasn’t been lurking around since the early ’90s!

  13. 13
    Amanda   January 10, 2008 at 1:41 pm

    Here is my recipe for flourless oatmeal cookies; can be made with or without chips. Obviously my recipe is sugar-free, but you can use sugar or brown sugar instead of sugar replacer.

  14. 14
    Joanne   January 10, 2008 at 4:59 pm

    Guilty as charged! Have you tried Goji berries? They are the new anti-oxidant…hee hee…!

  15. 15
    Travel Girl   January 10, 2008 at 5:15 pm

    It’s a cool rainy evening here in NC so I thought a bowl of oatmeal would be perfect for dinner. I used the Chai tea and it was delicious. I might have to make it again for breakfast.

  16. 16
    VeggieGirl   January 11, 2008 at 1:01 pm

    wow, I never would have guessed that this dish wasn’t planned for ahead of time!! looks wonderful and comforting!!

  17. 17
    Judy   January 11, 2008 at 5:49 pm

    Yes oat bran is a pretty wonderful food, once you figure out how to make it taste good. Looks like you did good on that.

  18. 18
    traveler one   January 12, 2008 at 12:49 am

    HUbby and I are sitting here at our desks eating guess what– oatmeal (there’s nothing better on a cool winter morning) and I clicked on a link to your blog by chance (first time here) and I say mmmmmmm… Chai… with Oats… How serendipitous! I will try that tomorrow because it sounds sooo yummy!

  19. 19
    Erin   January 12, 2008 at 4:43 pm

    I’ll be honest, I found your blog through someone else’s through someone else’s. But I just spent 45 minutes scrolling down and LUSTING after your food. Food as porn. I like.

  20. 20
    C'tina   January 13, 2008 at 9:13 am

    I find so many of your original recipes to be wonderful, simple and I can’t wait to try this one…I have a cup of chai tea in the fridge right now…

  21. 21
    kickpleat   January 14, 2008 at 1:17 pm

    mrs. w, thanks for the recipe! looks amazing.

    travel girl, glad you tried using chai tea with good results!

    thanks veggie girl, you’d laugh at how many of my recipes aren’t planned ahead of time (uh, most of them!)

    thanks judy, i think i did pretty well, myself!

    thanks for stopping by, traveler one! chai + oats = yummy!

    erin, thanks for lusting! heehee. glad you enjoy it here :)

    c’tina, aww, shucks. thanks!

  22. 22
    Tom   February 5, 2008 at 1:16 pm

    Mmm, oat bran, one of my favorite breakfasts, just under Irish oats. Oat bran, however, takes only minutes to make, where as my beloved Irish oats take a good 30 minutes, thus, when I lack the drive to make my oats in the morning, oat bran is a faster, though equally nutritious, breakfast. I’ve never thought of using chai tea, though I have often added cardamom, cinnamon, clove, and allspice to mine. I’ll have to try this, though I’ll probably replace the 1/2 cup water with 1/2 cup soy milk.

  23. 23
    Ruby   September 3, 2012 at 2:21 am

    Hey looks yummy!
    when you say 1.5 cups of chai tea, do you use the leaf chai or the chai tea bags?

  24. 24
    kickpleat   September 3, 2012 at 9:43 am

    Ruby, I use the tea bags, though I’m sure it doesn’t matter for this recipe. Just make the tea as usual and then measure out 1.5 cups of prepared tea for the recipe.

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