Mix all the spices together and store them in an airtight container for up to 3 months.
For the Chai Oatmeal
In a medium saucepan, bring water, milk, 2 teaspoons of the Chai seasoning, and tea bags to a boil over medium-high heat, whisking every 30 seconds or so to prevent the milk from scalding.
Once boiling, reduce the heat to medium-low, and let simmer for 2-3 minutes, to let the tea bags continue to steep. Discard the tea bags and stir in oats. Cook until thick, about 5 minutes, stirring often. *If using quick-cooking oats, you will only need to simmer for 1-2 minutes to thicken.
Remove the oatmeal from the heat and stir in the vanilla extract. Serve immediately or cool and store in the refrigerator.
Notes
Milk: Any variety of non-dairy or regular milk will work. Chai Seasoning: If you don't want to make chai seasoning to have on hand for future recipes, simply add ¾ teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon each of nutmeg, cardamon, and allspice, and a pinch of cloves to the oatmeal.Sweetener: Sweeten the Chai oatmeal with maple syrup, honey, or granulated sugar as desired. I find that it needs no added sugar, but you can adjust each serving as desired. To keep this gluten-free, be sure to use gluten-free oats. *Nutrition facts are based on using unsweetened almond milk.