Chai Spice Oatmeal

Oats are the perfect grain for starting the day, naturally sweet and soothing, and a terrific source of calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins. Samuel Johnson once noted that oats are "a grain used in England to feed horses and in Scotland to feed the populace," which might be why there were so many splendid specimens of English horses and Scots. Oatmeal porridge was a staple breakfast food of older Canadians, and it's so quick and easy to make there's no reason why it shouldn't become a staple for a new generation as well. Avoid instant oats, because most of the nutrients are lost during a high temperature precooking stage, and they also contain preservatives and artificial sweeteners. The time saved is a matter of mere minutes, compared to a significant loss of taste and nutritional value.

Oats are easy to dress up with fresh or dried fruit, butter, milk or cream, but every once in a while I like to spice it up for a change. This recipe is adapted from Mollie Katzen's Sunlight Café The oats taste like they were cooked in a chai tea latte, and it's as simple and fast to make as any oatmeal porridge.

Chai spice oatmeal

1 cup rolled oats
1 cup spring water
1 cup yogurt
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. ground coriander
A pinch of saffron (optional)
2 tsp. honey
1/4 tsp. vanilla

Soak the oats overnight at room temperature with half the water and yogurt.

Pour the other half of the water and yogurt in a small saucepan, and whisk in the salt and spices. Put on stove over medium heat and bring almost to a boil. Immediately turn down the heat to low and let the pan simmer for a few minutes.

Add the vanilla and honey and stir until the honey is dissolved. Pour in the oat and yogurt mixture that had been soaking overnight. Cover the pan and leave it over low heat, stirring occasionally, for a few minutes until the oats have thickened to your liking.

Serve hot by itself, or with raisins, apples or pistachios.