An easy and yummy breakfast porridge bowl that takes less than 10 minutes to throw together. It’s a simple blend of oatmeal, matcha green tea, vanilla, almond or oat milk (choose your favorite milk), coconut, honey and topped up with banana slices, peanut butter, pomegranate seeds, almonds, white currants.
1teaspoonMatcha powderhigh-quality + 1 tablespoon warm water
½cupoatscan use gluten-free
½cupmilkalmond, coconut or oatmeal is the best
1tablespoonorganic coconut oil
White currants fresh from the market :)
Prepare the Matcha
In a small saucer add matcha powder and 1 tablespoon of warm water first and gently whisk/mix together making sure no lumps remain. Add more water if needed, stir and set aside.
Prepare the Matcha Porridge
In a medium pan add milk and water and bring to a boil. Throw in oats, vanilla extract, and let it simmer on lower heat. Add in some salt if using. (I always like to add a bit of salt to my porridges as it creates a nice balance between sweet and salty flavors).
Allow the oats to cook and thicken while stirring occasionally for about 5-7 minutes.
Remove oats from heat and add in earlier prepared matcha mixture and coconut oil. Fold both ingredients into oats until they are fully incorporated.
Garnish with your favorite toppings and a bit of Matcha powder on top and serve hot!