Matcha Oatmeal

Finished recipe in a black bowl with a spoon.

Start your morning off right with this Matcha Oatmeal - a creamy oatmeal filled with flavors and topped with superfoods for a hearty and wholesome breakfast.

5 from 5 votes

Print Pin

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 409kcal

Author: Sarah McMinn

Ingredients

Matcha Oats

1 cup Flahavan's Steel Cut Oats
3 cups water
¾ cup full-fat canned coconut milk
3 tablespoon maple syrup
1 tablespoon matcha green tea powder
1 ½ teaspoon vanilla extract
pinch of salt

Toppings

¼ cup shelled pistachios
2 tablespoon cacao nibs
2 tablespoon goji berries
2 tablespoon shredded coconut (unsweetened)
maple syrup
non-dairy milk, of choice

US Customary - Metric

Instructions

Combine water, coconut milk, and steel cut oats in a saucepan. Cover. Bring to boil then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in matcha powder, maple syrup, vanilla extract, and salt. Return cover and simmer for 5-10 more minutes until the liquid has evaporated and the oats are soft and creamy.
Divide oatmeal into 4 serving bowls and evenly top with pistachios, cacao nibs, goji berries, and coconut. Serve with non-dairy milk of choice and maple syrup.

Notes

Serving and Storing - Serve immediately with cacao nibs, pistachios, and goji berries. Store leftover oatmeal in an airtight container in the refrigerator for up to 2 days. To reheat, simply add the oats to a saucepan along with about two tablespoons of water. Stir it together over medium-low heat.

Variations - If you opt to use regular oats, I recommend using thick cut old fashioned oats. Thick cut oats will keep their shape and texture better than regular oats. Reduce the water to 1 cup and cook the oats for just about 5 minutes in the liquids before adding the remaining ingredients. Do not cook longer than 10 minutes in total. The oats are done when the liquid has absorbed and they are thick and creamy.

Nutrition