Matcha Latte Oatmeal
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 pure matcha.
Ingredients
- 40 g oats *i use quick-cook gluten free oats
- 250 ml milk *i use lactose-free or almond- adjust liquid as needed.
- 2-3 g pure matcha powder *culinary grade
- 1-2 tbsp hot water
- 1 tbsp sweetener of choice *maple syrup or stevia for a healthier swap
- pinch of salt
- 1/2 tsp vanilla extract *optional
- desired toppings *optional
Instructions
- Whisk the matcha. 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.
- Simmer the oats. 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.
- Stir in the whisked matcha, sweetener, and vanilla. Cook 30–60 seconds more—do not boil hard (this keeps the matcha vibrant and smooth).
- Spoon into a warm bowl. Add desired toppings and enjoy!
Notes
Oatmeal-liquid ratios:
For 40 g gluten-free quick-cook oats:
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)