1. In small saucepan, simmer creamer over medium heat. Add tea bags, cover pot and let steep for 10 minutes.
2. Meanwhile, in medium saucepot, simmer cashew milk over medium heat. Add oats and lower heat to low, stirring for 10-15 minutes, until thick and nearly dry.
3. Add straned chai cream, salt, cardamom, and half of cinnamon. Stir.
4. Portion into bowls and top with sliced banana, cashews, toasted coconut, and more cinnamon if desired.
Any fruit can be used as a topping. Other tea infusions would also work such as earl grey cream, rooibos cream, and oolong cream.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: Servings|
|Calories from Fat: 58 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 17.1mg||1 %|
|Potassium 1203.6mg||32 %|
|Total Carbohydrate 109g||32 %|
|Dietary Fiber 15.6g||62 %|
|Sugars, other 93.4g|
|Protein 16.4g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 530
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