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Steel cut oats cooked in tea & topped with fresh mango & tea-roasted macadamia

Serves 2


3-1/2c water

2-1/2tsp loose leaf mango black tea, divided

1c steel cut oats

1 mango, peeled & diced

1/3c whole macadamia nuts

1/2tsp fresh grated ginger

3-4tbsp honey, divided


Place loose 2tsp tea in a diffuser and add into a medium pot with cold water. Bring to boil then remove tea and discard. Add in the oats, bring back up to a boil then reduce heat to a simmer and cook, uncovered, for 20 minutes or until desired consistency. Remove from heat and stir in 2 to 3 tablespoons of honey.


While the oats are cooking, preheat oven to 400 degrees. Tossed together the nuts, remaining 1/2tsp of tea, ginger, and remaining 1tbsp honey. Spread out on a parchment-lined baking sheet in a single layer. Roast 5-6 minutes, tossing, until golden brown and roasted. Let cool a few minutes then roughly chop. To assemble, divide oats among bowls, add in a handful of mango and top with nuts.



Don’t do it.