houjicha overnight oatmeal
2 servings — 10 minutes
Oats are great when combined with the nutty and earthy flavor of houjicha. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavor to oatmeal without overpowering it.
If your nut milk is sweetened, you may not need an added sweetener. It's also possible to use a tea strainer instead of a cloth bag by putting the loose leaves in it, and letting it sit in a shallow pan. Just keep an eye on it to make sure it doesn't tip!
- soy milk370 ml
- houjicha20 g
- maple syrup30 ml
- salt1.25 g
- rolled oats100 g
- Put 20 g (4 tsp) of houjicha leaves in a thin cloth bag, or in a thin cloth with the four corners tied into a bundle. Keep aside.
- In a small pot, bring 370 ml (1 1/2 cup) of soy milk to a boil. Reduce heat, place cloth bag and and let tea infuse for 5 min, or longer, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
- Remove cloth bag, and press all liquid out of it and into the pot below using your hands. Stir 30 ml (2 tbsp) of maple syrup (or other sweetener) , 1.25 g (1/4 tsp) of salt and stir until well mixed.
- Stir in 100 g (~1 cup) of rolled oats, cover and let sit for 4-5 hours or overnight. Enjoy the next day with toppings like fresh fruit, ground flax seeds or other nuts and seeds.