For the oatmeal:
4 cups water
2 chai tea bags
1 cup steel-cut oats
Scant 1/8 teaspoon kosher salt
For serving:
Heavy cream
Honey
Coarsely chopped roasted almonds
Ground cinnamon
Bring the water to a boil in a medium saucepan over high heat. Remove from the heat, add the tea bags, cover, and steep for 5 minutes.
Remove the tea bags and discard. Stir the oats and salt into the tea and return it to a rolling boil. Reduce the heat to low and simmer over low heat, stirring occasionally and scraping the bottom of the pan, until the oats are very tender and the oatmeal is as creamy as you like it, 20 to 30 minutes.
Serve immediately in bowls topped with a splash of heavy cream, a drizzle of honey, and a sprinkle of roasted almonds and cinnamon.
Overnight Version
2 cups water
2 chai tea bags
1 cup steel-cut oats
Scant 1/8 teaspoon kosher salt
Bring the water to a boil, add the tea bags, turn off heat, steep 5 minutes. Discard tea bags, then stir the oats and salt into the tea. Cover and let sit overnight at room temperature. Reheat in the morning and serve with the toppings.
Recipe Notes
- Storage: The stovetop oats, without toppings, can be stored in an airtight container and refrigerated for up to 1 week. The oats will thicken in the fridge; stir a little water into them when reheating to loosen and garnish just before serving.