Creamy Coconut Matcha Oatmeal
Nov 29, 2016 in breakfast, dairy-free, epicurious, recipes, taste, vegan, watch, breakfast bowls, coconut, matcha. Read the original on: Simply Quinoa
In the wintertime, I swap my usual green smoothie bowls for warm bowls of oatmeal. Is there anything better than waking up on a cold winter morning and snuggling up with a cup of tea and a bowl of creamy oatmeal? To me, that’s morning perfection right there.
Today I’m combining matcha and coconut, two of my favorite superfoods, to create these creamy coconut matcha oatmeal bowls. It’s a warm, comforting, and cozy breakfast that sticks to my ribs and keeps me fueled all day long.
After initially creating this recipe on a whim, I realized that coconut and matcha are a match made in heaven. Coconut leans in the sweet direction, whereas matcha is a bit earthy and slightly bitter. They balance each other perfectly.
I shared my secret to super creamy oatmeal a few years ago when I showed you how to make those Maple Pecan Quinoa Breakfast Bowls, and I used it again here: coconut flour.
The coconut flour not only helps thicken the oatmeal, but it also makes it ultra creamy without cooking the oats in any milk (which tends to be more traditional). Plus it adds that extra coconut flavor which is just delicious!
We’re actually using coconut three different ways in this recipe: coconut water in the base, coconut flour to thicken and shredded coconut for a little crunch at the end.
In total, this recipe uses just 7 ingredients, is naturally sweetened with only one tablespoon of maple syrup, is vegan, packed with fiber, is full of antioxidants, has a little kick of caffeine from the matcha AND like I mentioned earlier, super filling.
It’s pretty much the most epic breakfast ever.
For toppings, you can go totally wild and crazy!
I stayed within the lines and chose sliced banana, shredded coconut and granola, but you could also use toasted coconut butter, more maple syrup, hemp seeds, chia seeds, pomegranate arils (that would be so pretty!), coconut yogurt, etc. The customization is what’s so great about bowls like this!
4.0 from 1 reviews
Creamy Coconut Matcha Oatmeal
Cook time
5 mins
Total time
5 mins
Author: Alyssa Rimmer
Serves: 2
Ingredients
- 1½ cups water
- 1½ cups coconut water
- 1 cup rolled oats
- 2 tablespoons coconut flour
- 2 tablespoons maple syrup
- 2 teaspoons matcha powder
- ¼ cup shredded coconut
Instructions
- Add water, coconut water and oats into a small saucepan. Bring the waters to boil, reduce to simmer and continue to stir until the mixture begins to thicken, about 1 minute.
- Stir in coconut flour, syrup and matcha. Continue to cook and stir until the mixture has reached your desired consistency. Fold in the shredded coconut.
- Divide equally between two bowls. Top with your toppings of choice!
Nutrition Information
Calories: 336 Fat: 11 Carbohydrates: 54.3 Sugar: 18.7 Protein: 8.8
3.5.3226
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The post Creamy Coconut Matcha Oatmeal appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
Simply Quinoa, Alyssa Rimmer
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.
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