Chai-infused Pear Oatmeal | Vegan + Refined Sugar Free

I’m about to get a little personal.

In late January, I travelled to the United States for the third year in a row.

The first year I went with my sister, the second year I travelled solo (for the first time ever), and most recently I took my Mum along.

Although I tend to visit some of the same cities, each experience is completely unique from the last. I always come home having earned a new perspective about the world, life, and myself. Without sounding mushy, travel is super therapeutic for me.

But the more I think about my most recent trip, the more life rafts I can recall having been thrown to the part of me that was drowning and begging for help.

It was being held underwater by a stranger who was fearful of breaking routine and who’s each and ever day was defined by numbers.

The stranger used every aspect of my life that she could scrounge together to afloat. She jeopardised every part of me.

My mood. My experiences. My relationships. Myself.

I was thrown into the deep end and into a completely different atmosphere. I was forced to abandon my daily structure to try new ways of survival. I had no option but to dive head-first into the unknown; the sea of murky numbers.

I realised that I had to leave behind all I thought I know knew and work with the tools in front of me in order to see the better side. What use was there in struggling?

When I stepped on to my home soil after a few weeks away, the air that filled my lungs was so much clearer. I appreciated the warmth of the sun as its light cast a whole new perspective and colour.

I felt new again, and I smiled.

I’m about to go to Sydney for a few days and I’ve been putting aside for it, so kitchen supplies are a little barren at the moment.

Here’s a recipe that helped me work with what I had and still enjoy a day that was bright and nourished.

Chai-infused Pear Oatmeal {vegan + refined sugar free}
Makes 1 bowl of positive outlook


one pear, chopped in to cubes

sprinkle of cinnamon

1 tsp vanilla extract

1 serving tea of choice (I used T2’s Ayurvedic Chai)

1/4 – 1/3 cup rolled oats

sprinkle of chia seeds

milk of choice (I used Australia’s Own almond milk for this one)

pinch of salt

Topping ideas

nut butter

caramelised buckinis or crushed walnuts



1. Pour your milk into the saucepan and add tea, cinnamon and vanilla extract.
Allow to brew for recommended time on box.

2. Strain the milk if you’d like. If not, and you’re feeling that added leafy crunch, go ahead and add your pear.
Let it soak in that goodness until it’s soft.

3. Add your oats and chia seeds.
Let them soak up some the milk until oats reach desired consistency.

4. Sprinkle and stir in some salt. Add a little more milk if it’s looking a bit parched.
The key is to adjust the temperature if it starts to bubble. You don’t want it boiling.

5. Remove from heat, put it in your bowl, add those divine toppings and enjoy!

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