I finally got my hands on some Japanese matcha powder a couple weeks ago and experimentation has begun. Last week I made matcha muffins, but concluded that they needed more matcha (stay tuned). On Monday, I made a green tea latte but struggled to get it right without a milk frother or bamboo whisk (birthday present ideas, people).
Also, I have a high standard for this beverage in particular after sipping on matcha lattes in Japan. Lucky for me… WE ARE GOING BACK TO JAPAN IN JULY. Downside, the last thing I’ll want in the 100-degree whether is a hot matcha latte. But, who knows!
This morning, I thought, why not marry two of my fav things — matcha and oatmeal — to make a yummy breakfast. Here’s what we got!
Invest in some high-quality matcha powder and make this alternative vegan breakfast yourself!
1/2 cup oats
1 cup dairy-free milk
1.5 tsp matcha powder
2 Tbsp hot water
*I used liquid stevia. Brown sugar, raw honey, maple syrup or other sweeteners work too!
**I recommend going the coconut route and opting for coconut milk as your non-dairy milk. Then sprinkle your oats with shredded coconut, banana, etc.
- In a small pot, heat 1/2 cup oats and 1 cup dairy-free milk to a simmer. Stir constantly and cook until oats are soft and milk is mostly absorbed (about 5 minutes). Before removing from the heat, stir in sweetener of choice.
- Stir 1.5 tsp of matcha powder in 2 Tbsp of hot water until it dissolves. Add this to your cooked oats.
- Top with shredded coconut, nut butter, raw cacao nibs, chia seeds — what have you.