Oatmeal matcha porridge is a pretty and delicious way to start any day.
Creamy rolled oats sweetened with a hint of maple syrup and flavoured with a mild touch of matcha and vanilla. Topped with your favourite fruits, nuts, and a drizzle of something sweet (optional).
There is nothing quite like a bowl of thick and delicious porridge to fill a tummy and power a body through the day. Especially when the cold winter winds are blowing and I need to steel myself for the cold trek out the door.
This oatmeal and matcha porridge is vegan and gluten-free (ensure you use certified gluten-free rolled oats). The toppings can be anything you have on hand, or adjusted for seasonality. If using quick cooking oats, this recipe can be ready in as little as 15 minutes.
(Makes 2 servings)
1/2 cup rolled oats
1 cup water
1/2 cup cashew milk (or almond milk)
1 teaspoon matcha powder
1 tablespoon maple syrup, or to taste
1/2 teaspoon pure vanilla extract
fresh raspberries, crushed pistachios, and bee-free honey to top (optional)
In a saucepan over medium-high heat, add the oats, water, cashew milk, and matcha powder. Mix well then bring to a light boil. Reduce heat to medium and simmer for 12 to 15 minutes, or until the oats have softened and the porridge is thickened. This will depend on the type of oats used. Adjust cooking time as needed.
Remove from heat and stir in maple syrup and vanilla extract. Taste for sweetness and adjust as desired.
Top with fresh fruits, nuts, and a drizzle of bee-free honey (optional) and serve.
Nutritional Information Per Serving:
total calories = 149 | total fat = 3.01g | saturated fat = 0.5g | cholesterol = 0mg | sodium = 24.75mg | net carbohydrates = 22.08g | dietary fibre = 3g | sugars = 8.67g | protein = 4.26g