The perfect way to start a morning- with a bowl of matcha latte oats. This bowl is creamy, earthy, and has a little caffeine kick to get you ready for the day. I love that it’s quick (10 minutes), customizable, and naturally energizing from the matcha without the coffee jitters. I also love that you can actually taste the matcha.

The method is easy: whisk the matcha until velvety, add to your oats with milk and simmer. Finish with a splash of steamed milk and top with sliced banana or berries, a sprinkle of toasted coconut or pistachios—whatever you feel like!

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INGREDIENTS

Rolled oats: 40g, about 1/2 cup
Go-to for creamy oats in ~5 minutes.

Use what you have:
Quick/instant oats = softer, creamier, cooks in 2–3 min. Start with 220–230 ml liquid (they absorb faster).
Steel-cut = chewy; use ¼ cup (40 g) and 350–375 ml hot tea, simmer 18–25 min.
I use Gluten-free quick cook oats.

Milk
This recipe uses mostly milk as liquid for “Matcha Latte” style oats.
I like using lactose-free or almond milk.

Matcha powder
Any matcha powder should be fine, but while ceremonial grade is considered higher quality, culinary grade is more suitable in recipes as it has a more bitter taste.

Sweetener
Sweeteners like maple syrup or honey balance out the bitterness of matcha, but skip or adjust to your liking.

Salt – a pinch
Makes oats taste sweeter and rounder. Don’t skip!

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INSTRUCTIONS

1. In a cup, add the matcha and 1-2 tbsp hot (not boiling) water. Whisk until completely smooth and frothy with a whisk or milk frother until there are no clumps.
2. In a pot, combine milk, oats, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring frequently until thick and creamy (or desired texture), 3-5 minutes.
3. Stir in the whisked matcha, sweetener, and vanilla. Cook 30-60 seconds more-do not boil hard (this keeps the matcha vibrant and smooth).
4. Spoon into a warm bowl. Add desired toppings and enjoy!

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OATMEAL-LIQUID RATIOS

For 40 g gluten-free quick-cook oats:

• Thick & spoon-standing: 180–200 ml liquid (¾–⅞ cup)
• Creamy (my default): 220–240 ml liquid (scant 1 cup–1 cup)
• Looser / “latte” style: 260–280 ml liquid (1⅛–1¼ cups)

Use any mix of milk + water. Milk = creamier, water = cleaner/tea-forward.

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ADDITIONS

Greek yoghurt
To get the oats creamy, I like adding a tablespoon of Greek yoghurt on low heat towards the end as it simmers. Make sure the temperature is low so that the yoghurt doesn’t curdle.

Spice!
My favourite spices to use are cinnamon and cardamom.

PROTEIN+

To make the oatmeal more satiating and nutritious, I like adding a scoop of protein powder mixed with a little water or Greek yoghurt (also known as “whey drip”). I add this mixture as the oats are on low heat towards the end.

Adding “watered down” whey protein like this hinders the whey from curdling in the oats.

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TOPPINGS

Fresh fruit
I love pairing these matcha oats with fresh bananas and raspberries, and they taste even better when microwaved beforehand!

Crunch (1–2 tbsp)
Granola, cacao nibs and other nuts are perfect toppings for oats.

Yoghurt or a splash of warm milk
These oats are perfect with yoghurt or a small splash of warm milk for that extra latte-feel.

Nut butter and honey/maple syrup
Adds depth and more sweetness.

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RECIPE