Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

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.

Storage

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.

Notes

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.

Matcha Latte

Time

Prep: 5

minutes

Nutrition Information

Servings: 1

Calories per serving: 39 kcal

Calories per 100g: 30 kcal

Ingredients

1/2 tsp Matcha (green tea) powder

30ml water

100ml unsweetened soy milk

Instructions

Add water to a milk frother, top with matcha powder and turn on (hot setting). After it has finished whisking, add the soy milk and turn on again (hot setting).

Pour into your favourite mug and enjoy

No Milk Frother – No Problem

Find a glas jar with a tightly fitting lid, that’s big enough so that all the ingredients take up about half of the jar. Boil the water, pour into the jar and let cool for about 5 minutes. Add matcha powder, close lid tightly and shake vigorously for 2-3 minutes, until the mixture is foamy. Then add the soy milk and shake again until the desired amount of foam has been achieved.

Notes

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. I find that soy milk works best to get a frothy matcha latte.

This method would also work to make a number of different lattes, so feel free to experiment with coffee, cocoa and turmeric for example.