- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 160 g (1½ cups) quick oats
- 375 ml (1½ cups) milk
- good pinch of salt
- 25 g cold butter, cut into 4 thin slices
Masala chai sugar
- 55 g (¼ cup) caster sugar
- 60 g (¼ cup) brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp finely ground black pepper
Instructions
- For the masala chai sugar, place all the ingredients in a bowl and stir to combine well.
- Combine the oats, milk and 375 ml (1¾ cups) water in a saucepan and bring to a simmer. Simmer for 1 minute, then remove from the heat to stand for 1 minute. Transfer the oats to a serving bowl and sprinkle the top liberally with the masala chai sugar. Add a good pinch of salt and place a small pat of butter in the centre of each bowl.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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