Chai Oatmeal

For oatmeal fans, a warm spicy variation of the classic breakfast food, featuring the 2026 Herb of the Year, Turmeric.
I served it with pecans and apple slices with a bit more honey. Use what you have, this recipe lends itself to many creative options.

This recipe is by Mollie Katzen. It originally appeared in the Star Tribune.

Serves 2, so you can have it again the next day.
Shared by Carla J.

Ingredients:

1 ½ cup milk (low-fat or soy will do)
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon ground coriander
¼ teaspoon powdered cardamom
¼ teaspoon turmeric
a pinch of saffron (optional)
a drop of vanilla (optional)
2 teaspoons light colored honey
¾ cup rolled oats
2 tablespoons oat bran
Optional toppings:
raisins
pistachios
almonds
almond or buttermilk

Directions:

Pour milk into medium-size saucepan. Add salt, cinnamon, coriander, cardamom, turmeric, and saffron, if using, and whisk to blend in. Place pan over medium heat. Just before it comes to a boil, lower heat and let the milk simmer for about 5 minutes. Stir in vanilla, if using, and honey, whisk until honey dissolves. Sprinkle in oats and oat bran and stir once or twice. Cover pan and leave it over low heat for about 8 minutes, stirring occasionally until thickened and cooked through. When thickened to your liking serve hot with any of the optional toppings.

Cooks notes: I did not have oat bran; so I used flaxseed meal. I did have saffron, it was lovely.
I cooked them on a higher heat for a little longer.