Yep, it’s true. I went and made oatmeal out of bubble tea. (Or bubble tea out of oatmeal?) I have no idea how it happened. The idea landed in my lap when I was making, not any other kind of kooky oatmeal, but the simplest one I’ve had in years — on a particularly blustery day in this reluctant spring we’ve been having, I had a hankering for super simple, childhood-basics oatmeal, a hug in a bowl in protest of our chilly February-like April. So I made an oatmeal like my dad used to make on sleepy schoolday mornings, just milk and oats and plenty of sugar on the side, served with a reminder to eat it around the edges of the bowl first, because that’s where it’s coolest. Then, halfway through my creamy-sweet bowl, I suddenly thought of another comfort food (drink) I love, with milk and plenty of sugar — and boba, instead. And lo, here we are. Bubble tea oatmeal! Oatmeal bubble tea!
It is every bit as joyfully quirky as I thought it would be. I like my oats on the firmer side, and the play between the bite from the oats and the occasional chewy bounce from black tapioca pearls, couched in a sweet and slightly smoky milk tea with just enough caffeine to do double-duty as a wake-up call, was enough to make my whole morning. In anticipation of the (supposed) warm weather to come, I made two kinds, a hands-off overnight version where I stirred in the bubbles the next morning, to be eaten cold, and a traditional stovetop one, to be eaten hot. B2 went for the cold one (“It’s like cereal!”) and I had the hot and we were both happy — so the lesson is that bubble tea oatmeal is in our cards for any kind of weather.
The most unexpectedly funny thing about making this was the rabbit hole I went deep, deep down on how to make milk tea — are you ready? Google says that Hong Kong-style milk tea is usually made with evaporated milk, sweetened condensed milk, or some combination thereof, so this was what I went with first. I found it to be just like, or at least remarkably close to, the milk tea from cafés in Hong Kong, rich and sweet and almost a little buttery. But something about it didn’t seem quite like the hermetically-sealed, brightly-colored and fat-strawed bubble teas that hail (mostly) from Taiwan.
So I did the totally normal thing, and took jars of homemade milk teas with me to a bubble tea chain down the street from work, where a good-humored friend of mine didn’t mind hunching over a table in the corner and slurping three different kinds of bubble tea with me (and making a drippy mess all over the table) while employees blinked curiously in our direction. And then, when it was confirmed that these two were not in fact the same, I ventured to ask them what I later discovered Wikipedia could have told me all along — what kind of milk did they use? As it turns out, most Taiwanese bubble tea chains use powdered milk, or, equally often, powdered non-dairy creamer in their milk teas (and most were super forthright, if a little puzzled, in telling me, including the ones I randomly cold-called.) And, upon trying it with a bold canister of Coffeemate, I found it was absolutely spot-on.
Aside from this being extremely dangerous, because now I can make milk tea whenever I want, at work, as long as the unapologetically non-perishable can of powdered creamer sitting on my office desk right now remains here, I was at a crossroads for which one to use here — Hong Kong-style, or Taiwan? The recipe here is Hong Kong-style, in the end, if only because I decided the ingredients list in non-dairy creamer can get a little scary. But the Notes have the non-dairy alternative, so you’re free to try either one. Either way, this is bound to be one of my favorite quirky indulgent breakfasts.
Bubble tea oatmeal, hot and cold
The milk tea here is quite a bit stronger than you’d make for a regular bubble tea, because the oatmeal dilutes the tea flavor even more than the milk (or non-dairy creamer) does. Feel free to adjust to your taste. I borrowed an old tip from Southern sweet tea in reducing the sometimes puckery bitterness from strong tea — a pinch of baking soda is all it takes.
Ingredients
- For the bubbles:
- 1/2 cup uncooked black tapioca pearls
- 1–2 tbsp sugar
- For the milk tea:
- 1 1/2 cups water
- 4 tbsp loose leaf black tea (or about 4 teabags; see Notes)
- 3–4 tbsp sweetened condensed milk
- 1–2 tbsp evaporated milk (or 2–4 tbsp regular milk)
- one pinch baking soda
- For the oatmeal:
- 1 1/4 cup old-fashioned rolled oats (try 2 tbsp less for a thinner oatmeal, or 2 tbsp more for a thicker one)
- More sweetened condensed milk or evaporated milk, to serve
Instructions
- First, make the milk tea: Bring 1 1/2 cups water to a boil, then turn the head off, add the tea and let steep for 5 minutes. You’re looking for the tea to be fairly dark and strong, the color of black coffee — the tea taste will be diluted by milk and oatmeal later on. For even stronger tea, keep the water simmering while you steep the idea. When done, strain the tea out, then add sweetened condensed milk and evaporated milk to taste. (See Notes for non-dairy creamer version.) Finish with a pinch of baking soda to cut any bitterness — a tip I learned from traditional Southern sweet tea.
- For overnight oats: Combine the tea mixture with 1 1/4 cup old-fashioned rolled oats. Add a bit more oatmeal if you’d like a thicker oatmeal, or a bit less if you’d like it thinner. Refrigerate overnight, for about 8-10 hours.
- Make the bubbles: Just before you’re ready to eat the overnight oats or make the stovetop oats, make the bubbles according to the package instructions. There are tomes out there on how to get the right texture for the bubbles, and what brand to use — I used Wu Fu Yuan brand, followed the package instructions, and thought it was wonderfully quick and just fine. Once cooked, stir sugar into the bubbles and set aside.
- For stovetop oats: Bring the milk tea to a boil over high heat. Reduce to medium, then add 1 1/4 cup old-fashioned rolled oats. (You can also combine the oats with the milk tea at the very beginning — the oatmeal will be a bit thicker that way, but I prefer it for ease.) Cook at a low simmer for about 5 minutes, or until oatmeal is done to your liking and thickens to your desired consistency.
- To serve: For either stovetop or overnight oatmeal, divide the oatmeal between two bowls and add your desired amount of bubbles. Top with extra condensed milk or evaporated milk, if desired, and enjoy!
Notes
To make the milk tea with non-dairy powdered creamer or powdered milk, use 2 cups water instead of 1 1/2 cups, and add 3-4 tbsp powdered creamer or milk, plus 1-2 tbsp sugar (or as much as you’d like, to taste).
As for the black tea, I find that this works with most any black tea you prefer. Ten Ren is a solid brand and recommends a black tea blend specifically for bubble tea; Pu-Erh, Ceylon, Assam, or English Breakfast would all be great, too, and even Lipton is just fine.
Karen @ Seasonal Cravings
Wow, what a creative idea. I have never cooked with tapioca pearls but love a new recipe!
tworedbowls
It’s actually so much easier than I thought it would be! Thanks so much for the kind words, Karen 🙂
Whiskey and Soba
Two of my favorite things combined…guess I’ll be making this!
tworedbowls
It’s two of my favorite things, too!!
Michelle || Hummingbird High
omg this is kind of amazing. and lol, your research too! xoxo
tworedbowls
My fav kind of research, bahaha.
Madeline
You’re creativity never ceases to amaze me, Cynthia! What a fun and clever idea, that sounds like an awesome combo. <3 I prefer my oatmeal hot but my boba milk tea cold, so maybe an overnight oats with boba could happen? Haha, i love it!
erika
Cynthia!!!!!!! I LOVE THIS SO MUCH!!!!!! You’re so brilliant. I want this in my face right nowowowow. Your research reminds me of the doughnut tasting we did this past weekend (26 doughnuts from 13 doughnut shops to find the best one)…I mean, yours was obviously more scientific, but still. Food research is the best!
Also, someone was talking Dough Doughnuts the other day and it made me think of our lovely date over Dough that one time. Miss your lovely face!!
heather (delicious not gorgeous)
love this! i had some soy milk + leftover jasmine milk tea one day and randomly dumped it in my oatmeal because i didn’t like how floral the tea was, and it was delicious! i haven’t tried it with boba, but all the more reason for me to try this out again soon! (:
Amanda | What's Cooking
What a brilliant combination of two of my favorite things! I would never have thought of doing it, but it’s just brilliant! That’s why I love reading your blog. Now that I have the secret recipe for bubble tea, I’m in trouble too. At least the place that just opened down the street from me costs something so I can use my purse as an excuse not to go in 10 times a day. But now?! Though I’ll need to find taro powder, my favorite flavor. Yum!
Amanda L
I love this recipe, how can I make Coconut Bubble tea?
Lisa Bryan
OMG – I’m loving this! But really, you had me at bubbles. Any recipe that uses that in the title is sure to be a winnner. 😉 x
Linda
wonderful recipes! but pictures getting w-a-y too dark (no pop, no contrast).
Stephanie @ Girl Versus Dough
This oatmeal combination is incredible! And I applaud you for your in-depth research so you could make this happen for us. 😉
Courtney | Fork to Belly
I can’t even deal. This is insane. INSANE!!! You are so incredibly creative <3
Anne
This is way too genius! I can drink bubble tea every day all day and now you just had to make it available to me for breakfast?! I adore you.
Erica
Breakfast fusion! Mega heart eyes. And reading about your milk tea research had me giggling alone in the team room. Love this!!
Katie
This is absolutely brilliant! I would never have thought to combine bubble tea + oatmeal. Beautiful photographs, as usual 🙂
sundiegoeats
yay love this, the chewy boba would actually be quite nice in oatmeal. bubble tea flavoured everything please.
Eva
Love this idea!!! however, just wondering why is there baking soda in the ingredient, but did see it in the procedures? what’s the purpose of adding baking soda to milk tea? thanks! 🙂
tworedbowls
Hi Eva! Sorry, I realized that was only in the headnote and not in the recipe — I add baking soda because it’s a little tip I got from how to make Southern sweet tea. It helps cut the bitterness from the tea. I’ve edited the recipe now. Thanks so much for the kind words!
Considering The Radish
I’m relatively new to bubble tea, but already in love with it. I’m off to track down tapioca pearls- and try every bubble tea in a five mile radius to see if I can find these differences between Hong Kong and Taiwanese tea.
Audrey | Brunch at Audrey's
oh gosh, bubble tea is EVERYTHING to me, and lately I’ve been loving overnight oats for breakfast. I’ll have to try this soon! -Audrey | Brunch at Audrey’s
Tori//Gringalicious
I love this and how dedicated you are to getting your recipes how you want them! This sounds so super delish!
yangjanice (@yangjanice)
This is ingenious! Maybe I’ll actually eat oatmeal now, hehe.
sweetteasweetie (@SweetTSweetie)
Boba tea is always a win!!!
Kari
http://www.sweetteasweetie.com
Katrina
This is hands down the coolest oatmeal I’ve ever seen!! Wicked recipe friend!!
veryvie
I just want to gasp because this is one of the wackiest and wonderful ideas I have ever seen.
Thank you for adding this awesomeness to my life. 🙂
joleencuisine
OMG am I seeing this right!?? Such a fun idea! 🙂 I’ll take boba with literally anything (oops, just had boba for the past two days in a row, no lie)
La petite poire
Wow, your recipes never cease to delight! Such a creative dish. Thanks 🍐
Emily
This is so much fun! I’ve had both Hong Kong and Taiwanese milk tea and never knew what made the difference- thanks for sharing all of your research. 🙂 My kids love those bubbles on ice cream; wait until I tell them they can have it with breakfast too!
Trina and Tina
Wow! This is uniquely amazing! Two faves in one. Thanks!
Edlyn
I know I’m super late to acknowledge this fantastical recipe but here I am!! I love it so much!!! I’m pretty amazed at all your research too. I can only imagine how many wonderful variations can come of this. Thanks for sharing!
christina
I was just wondering what is the purpose of the baking soda in the milk tea?
thank you.
tworedbowls
Hi! Just a pinch of baking soda helps to take away a little of the bitterness from the black tea and makes it taste smoother. Thank you so much for stopping by!
Mel
Didn’t realize what I was missing in life till I ate this. Unusual when you think about it but probably the best combo I’ve had in a while.
★★★★★