Literally followed my nose, and intuition, to make breakfast. Chai infused porridge topped with @siggisdairy plant-based coconut blend unsweetened yogurt and chopped walnuts, with leftover granola crumbs. I may (finally) be coming around to accepting my daughter’s belief that creamy (that means shapeless oats, and mushy porridge) oats aren’t (always) better. So, I’ve started using water to cook them instead of dairy free milk. But, today’s inspiration came about using 1 1/2 dates soaked in @rishitea chai tea, the tea itself, 2 Tbsp. ground flax seeds, a pinch of flaky sea salt, and a couple of scoops of @ora.organic vanilla chai plant protein powder — because my daughter insists I need to eat more protein. And the toppings I mentioned earlier (of course — this is where the “creamy” plays its part and the “crunchy” bits are included — texture is so much a part of what makes a meal perfect). Oh, and my! Yes, it was THAT good and definitely not enough. (**note to self: don’t limit it to 1/3C of oats, double away) #oats #oatsrecipe #breakfast #chai #coppercorkcookery