A couple weeks ago, I visited Seattle on a school trip and fell completely in love. Everything I knew about Seattle came from my 8th grade obsession with Twilight and my current obsession with Grey’s Anatomy, but I was convinced that I would like Seattle. And it was one of those lovely moments in life where I liked the city just as much as I thought I would. My favorite part of the trip was spending an afternoon hanging out in Local Color cafe in Pike Place Market, chatting with friends and enjoying an Earl Grey Latte.
The entire experience was just so cozy- the chilly day, friendly baristas, and a delicious latte, that I can’t help smiling whenever I think about it. So to allow me to relive a portion of that moment, I have created my own Earl Grey Latte (also known as a London Fog if you want to get fancy, which I often do).
Local Color cafe wasn’t the first place I tried an Earl Grey Latte (it’s been one of my go-to Starbucks orders for years), but this one was by far the best I’ve ever had. It was super simple, sweet, and mild. Unlike most coffee shop beverages that get me a little hyped up on caffeine and/or sugar, this Earl Grey Latte made me feel relaxed and even a little sleepy.
I’ve tried to replicate all of these aspects in my own recipe, and I’d say I’ve succeeded. So settle in with a good book, turn on your favorite TV show, or invite a friend over for tea, and make this Earl Grey Latte for all the relaxed and cozy vibes.
First day of spring break!! I got back from Seattle last night and it feels so good to be home. I had a great time on the trip, but there’s really nothing better than sleeping in my own bed. And enjoying Irish Breakfast Banana Bread Oatmeal for breakfast.
This oatmeal was inspired by my spring break last year, when I traveled to New York with my dad for a couple days. He was there on business, and one of my best friends happened to be in NYC at the same time so she and I explored the city together.
We visited the theater where Hamilton was playing (right by my hotel!), walked through Central Park, and stopped for a snack at Bibble and Sip cafe.
The cafe was adorable and the menu was SO creative. I ordered the lavender latte and the Earl Grey banana bread. Both were delicious, and I wish I could go back this year.
But since I can’t get to New York, I’m bringing Bibble and Sip to me (and you) with this Irish Breakfast Banana Bread Oatmeal. I’m sure it would be delicious with Earl Grey too, but I just happened to have Irish Breakfast on hand.
This oatmeal is the perfect way to add tons of flavor and fun to your morning routine in under five minutes and using only four ingredients.
So what are you waiting for? Get to the kitchen! And if you make this oatmeal, be sure to comment and/or share with me on Instagram.
This bread was inspired by a very disappointing box of chai tea. I went out on a limb and picked up a new brand at the grocery store last week, but my high hopes were dashed as soon as I tasted the first cup. Unfortunately, I still had 19 bags remaining in my pantry and no idea what to do with them.
As always, I found the solution in bread. Bread truly solves the vast majority of my problems. I wanted to bake the chai into something that could mask its sharpness and sweetness while benefitting from the warm, spicy flavor.
To my surprise and delight, this bread turned out beautifully. The subtle sweet and spicy flavor is married perfectly with the soft, tender, nutty texture, and the bread is packed full of fiber and protein.
I made a sandwich with this bread after my spin class the other day and it was incredible. The whole loaf was gone in less than 48 hours. Pumpkin bread + peanut butter + warm fuzzy socks = pure joy.
1 bag chai tea
1 cup rice milk (haven’t tried with other non-dairy milks, but I’m confident they would work)
½ cup pumpkin
¼ cup maple syrup
1 tbsp melted coconut oil
1 cup oat flour*
1 chia egg (½ tbsp chia seeds, 1 tbsp water)
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
Preheat oven to 350ºF and line a bread pan with parchment paper
In a small saucepan, bring ½ cup rice milk to a simmer
Tear a hole in tea bag, then place bag in saucepan as stir gently. Brew until tea turns milk light brown and fragrant.
While tea brews, mix ½ tbsp chia seeds with 1 tbsp water and allow to thicken for a few minutes to create a chia egg
Remove milk mixture from heat and combine with pumpkin, syrup, chia egg, and coconut oil in a small mixing bowl.
In a larger bowl, stir together oat flour, baking powder, baking soda, and cinnamon.
Pour wet ingredients into dry ingredients and mix until a thick batter forms.
Add remaining milk to batter, stirring continually, until batter appears pourable.
Pour batter into bread pan and bake for 45 minutes.
*You can buy oat flour or easily make your own in a food processor using rolled oats. (To make gluten free, be sure to use certified gluten free rolled oats.)