Brewed herbal tea can supply part of the liquid in overnight oats. It offers a way to add flavour without putting loose leaves into breakfast, but using too much can make the oats thin and leave the tea tasting faint.
Try one jar first
For one serving, combine 40 g rolled oats, 50 ml cooled brewed herbal tea, 60 g plain yoghurt and 50 ml milk or a suitable alternative. Add one teaspoon of maple syrup or sugar if wanted. Brew and strain the tea according to the packet before cooling it.
Stir everything together in a clean container, cover and refrigerate overnight. Check the texture in the morning and loosen with a little extra milk if needed. Different oats and yoghurts absorb liquid differently, so a trial jar is more useful than making several portions immediately.
Which flavour could work?
Lemongrass is an option with pear or coconut. Hibiscus can provide tartness with berries, although its colour and acidity will change the look and balance. Choose a tea you already enjoy as a drink so the experiment begins with a familiar flavour.
Add fresh fruit when serving if you prefer it to keep its shape. A spoonful of stewed apple can be especially useful when the oats themselves are only lightly sweetened.
Keep it a breakfast recipe
Cool the brewed tea promptly before combining it with the chilled ingredients, and keep the finished oats refrigerated. Follow the storage advice for the dairy or alternative products you use.
This differs from ordinary coconut overnight oats because the infusion is part of the recipe. Record which tea and quantities you tried; the aim is a breakfast you enjoy, not adding tea merely for its name.
Related reading: How to Make Herbal Tea: A Simple Brewing Guide.
Explore our free Herbal Tea Wellness Guide for more about K&M Herbs. For a product question, contact us.