Calories per serving: 326 kcal
Calories per 100g: 102 kcal
1/2 tsp Matcha (green tea) powder
50ml unsweetened soy milk
1 tsp hemp seeds
1 tsp coconut flakes
Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.
The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.
Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.
If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.
If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.
If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.