I never thought I would write a porridge recipe using tea. Rooibos tea.

During the past few months (let’s be honest, years really… ;)), I have been experimenting a lot with my porridge recipes. One night, whilst sipping on a hot, steaming rooibos & mango tea my boyfriend had just bought, the idea struck me. I found the tea delicious absolutely, so I thought: “Wouldn’t it be great if I could create a porridge which tastes like this tea?”

And so I tried. The mornings following this light bulb moment were full of experimenting; how much tea to use to create a strong rooibos tea flavour? Although every time I let my tea steep very strongly, somehow this flavour didn’t come back in the porridge, only very lightly. This very much to my disappointment.

In the end I did not achieve a very strong tasting rooibos porridge, but I still like the very subtle taste of it in this recipe, especially when combining it with roasted hazelnuts and a roasted nut butter. However, I did find a little trick to bring out the rooibos flavour as much as possible: add in a squeeze of lemon & a tablespoon of honey or maple syrup! These really help bring out all of the flavours of the tea. So do not skip, these are very essential components of this recipe!

(serves 2)

• 1 cup/90 grams of oats
• 20 grams of good quality rooibos tea (I used a honeybush mango & lemon rooibos from Simon & Levelt)

250 ml of almond milk
350 ml of water
• Squeeze of lemon
• P
inch of sea salt
• 1 tablespoon of local honey or maple syrup

Serve with:
• Local honey or maple syrup
• Another squeeze of lemon, to taste
• Splash of nut milk
• A handful of hazelnuts, dry roasted in a pan
• 2 tablespoons of any kind of nut butter (hazelnut recommended ;))


Bring the water to a boil. In a large cup, let the rooibos tea steep in the water for about 20 – 30 minutes, until you have a very strongly brewed tea*. In the meantime you can roast your hazelnuts in a dry pan, if you haven’t already.

In a small saucepan, add the oats, rooibos tea, plant milk, lemon juice, honey/maple syrup and sea salt. Bring to a boil on a medium to low heat, and let simmer until the mixture thickens (+/- 5 minutes)

Divide the porridge over two bowls. Add all of the toppings. Serve with a big cup of rooibos tea, for an extra delicious rooibos experience ;).

* Tip: Sometimes I brew the rooibos tea in the evening before I go to bed, and let it steep overnight. This way it is ready to use straight away in the morning!

© Feia Lydia Photography