BREW: Cover the rooibos tea bags with the just-boiled water and steep them for 6 minutes. Squeeze out the tea bags and reserve them for later.

WARM: In a medium saucepan, add the spaghetti squash, brewed tea & coconut milk, stirring to combine. Bring just to a boil, then reduce the heat. Add the reserved tea bags to the pot and simmer to warm through and soften the squash, about 5 minutes or so.

BLEND: Remove the tea bags and use an immersion blender to roughly break up the spaghetti squash strands – don’t puree the squash, just dip the blender in and out of the pan to break them down into smaller pieces.

SIMMER: Stir in the unsweetened coconut, coconut sugar, ginger and salt. Return the tea oatmeal mixture to the heat and simmer, uncovered & stirring occasionally, until the texture has thickened and the coconut has softened, about 10 minutes.

BUBBLE: While the tea oatmeal is simmering, add half the blueberries, water & honey to a small saucepan. Over low medium heat, cover the saucepan and bring the berries to a simmer until they release their juices and bubble. Once the blueberries are just beginning to break down when pressed with the back of a spoon, add the remaining blueberries and vanilla extract. Cook until the blueberries are glossy and just tender, about 2 minutes.

THICKEN: Mix the arrowroot powder with a little water to make a slurry. Remove the blueberries from the heat and stir through the arrowroot slurry to thicken slightly.

SERVE: Spoon the rooibos tea oatmeal into bowls and top with the vanilla scented blueberries. Like all oatmeal, this is even better with some extra toppings! I like to add some sliced banana, coconut yogurt & a light drizzle of raw honey at the end.

STORE: The rooibos tea oatmeal will keep in an airtight container in the fridge for about 3 days or in the freezer for up to six months.