Skillet Saturdays: Chai Spiced Nuts & Oats

Ah, what a special treat this Saturday’s skillet is. It’s very easy to make and, again, with only one pan. The herbs/spices in Chai are stimulating and vitalizing, while calming and mentally clarifying too. These herbs are also warming, promote circulation and may increase metabolism, making Chai a lovely blend for fall and winter.

I adore steel-cut oats. They take longer to digest than rolled or instant oats and are an amazing, slow-burning complex carb, reducing spikes and dips in blood sugar. If, like me, you are one of the many who struggle with the symptoms of hypoglycemia (anxiety, mood swings a.k.a “hangry”, headache, sweating, racing heart, blurred vision, confusion, trembling and shaking, weakness), I strongly suggest you try adding some organic, complex carbs to your diet. This tasty recipe is a great place to start.

Chai Spice Blend:

4 Parts Cardamom
4 Parts Cinnamon
2 Parts Ginger
1 Part Cloves
1 Part Nutmeg
1 Part Allspice
½ Part Black Pepper

Mix together and keep handy for shakes, smoothies and elixirs, yogurt topping, granola and nut spicing, in teas and coffees and hot cacao.

 Skillet Ingredients:

1 cup steel-cut oats
3 cups filtered or spring water
2 tbsp (ish, please follow your taste) chai spice blend
Ribbon Coconut
Soaked Cashews
Soaked Almonds
Quality, Organic Maple Syrup


Yogurt or Kefir, Almond Milk, Coconut Milk (I like full fat, additive free, from a BPA free can).
Fresh or Dried Berries.
Chia Seeds, Hemp Seeds or any other seeds that you like.


  • Stir water, oats and a pinch of quality sea salt together in a skillet and bring to boil on the stove.
  • Reduce heat and simmer for about 15 – 20 minutes. Watch and stir occasionally. 10 minutes into cooking stir in half of the chai spice.
  • Heat oven to 350F.
  • Once the oats are cooked and at the consistency that you enjoy, remove from heat. Stir and jiggle the pan to flatten the surface.
  • Sprinkle oats with coconut, cashews, almonds, and the remaining chai spice. Drizzle with maple syrup. Some coconut oil might be nice on top as well, I’ll try that next time.
  • Put the skillet into the oven and bake for 5 or-so minutes. You want just a slight bit of browning on top.
  • Remove from the oven and set on the table for serving. Keep the extras handy as they have awesome nutritive benefits too. I like to have layers of textural quality, especially because “oatmeal” is typically thought of as bland and mushy – not anymore!

I support organic farming and recommend that, when available, ingredients be certified organic.

Happy Weekend – Nourish & Flourish

3 Comments Add yours

  1. Melissa says:

    This looks so good, I am going to try it tomorrow, on a week day! Thanks Miss for the lovely recipes.

    Liked by 1 person

    1. Thanks for reading! Let us know how yours turns out 🙂


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