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Bowls of ashwagandha chai porridge with spoons and whole spices alongside.

Ashwagandha Chai Porridge

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 Servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian


Take your morning oats to the next level with a piping hot bowl of this super herb-infused breakfast porridge. Easy + ready in 25 minutes!


  • 1 (12-ounce) bottle REBBL Ashwagandha Chai, divided
  • 1 cup unsweetened vanilla almond milk, plus more for drizzling
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 1/2 cup rolled oats
  • 1/2 cup steel-cut oats
  • 1T pure maple syrup, plus more for drizzling
  • Ground cinnamon, for garnish


  1. In a medium saucepan, combine 1 cup of the chai, 1 cup almond milk, 1 cup water, and salt. Bring to a gentle simmer over high heat. Add both types of oats and lower the heat to medium-low. Let the oats cook at a steady simmer, stirring occasionally, for 20 minutes. Stir in 1 tablespoon maple syrup.
  2. Divide porridge between 2 bowls, drizzling a little extra chai, almond milk, and maple syrup over top if desired. Garnish with a sprinkle of cinnamon and enjoy!


  • Serving Size:
  • Calories: 332
  • Sugar: 12.5 g
  • Sodium: 483 mg
  • Fat: 6.4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 54.5 g
  • Fiber: 6.5 g
  • Protein: 12.4 g
  • Cholesterol: 0 mg

Keywords: chai tea, porridge, stovetop oats

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