Matcha Oatmeal Recipe Sweet Or Savory Oatmeal Breakfast

The best part about this is that the flavor of the green tea lends itself well to going sweet or savory, depending on what you top it with.

Why This Recipe Works?

Using high-quality matcha ensures you get vibrant green color and all the health benefits of matcha. Adding the matcha at the end helps retain its vivid hue. Topping the matcha oatmeal with various textures and tastes keeps the oatmeal from getting boring.

Is Matcha good for you?

While “good for you” is relative to your individual situation, Matcha has several science-backed benefits. Because matcha is made with whole tea leaves, you’re consuming the leaves themselves. This means you’re getting more of the tea’s beneficial compounds than steeping the leaves in water as you make green tea.

Antioxidants

Free radicals are a necessary part of life, but they cause cellular damage, which over time can lead to illnesses like cancer, arthritis, asthma, diabetes, and dementia. Antioxidants help disarm free radicals by stabilizing them. Matcha contains a high concentration of a class of antioxidants called catechins.

Brain Boosting

Matcha contains caffeine, which is a stimulant that can enhance cognitive performance. However, beyond the benefits of caffeine, Matcha also contains compounds such as l-theanine and epigallocatechin gallate, which can affect mood and cognitive performance.

Fat Burning

A growing body of evidence shows a link between consuming green tea and increased fat oxidation. One randomized, double-blind, placebo-controlled clinical trial found significant weight loss, BMI, and decreased total cholesterol in women who took a green tea extract for 12 weeks. Another study found a reduction in body fat and cardiovascular risks. A meta-analysis of 11 studies also found a statistically significant link between decreased body weight and the intake of Catechins.

Ingredients for Matcha Oatmeal

Toppings for Sweet Oatmeal

Milk - adding milk to this green tea oatmeal makes it taste like a matcha latte. I like using coconut cream because it adds richness, but if you want to go with something healthier, just substitute your favorite non-dairy milk such as soy milk, oat milk, or almond milk. Fruits - Banana, mango, strawberries, raspberries, blueberries, and kiwi are just a few fresh fruits that go great on these breakfast oats. You can also use dried fruit like raisins, cranberries, apples, etc. Nuts & Seeds - I used toasted pumpkin seeds, but adding any nuts or seeds is an excellent way to boost the protein in your breakfast. For nuts, I recommend pistachio, walnut, cashew, or macadamia. If you use harder nuts such as almond or hazelnut, I recommend chopping them first. For seeds, sunflower seeds, hemp seeds, chia seeds, and flax seeds are great options. Shredded coconut is another tasty addition, and I’ve even added quinoa to this before when cooking the oatmeal (just be sure to increase the amount of water). I also love dusting oatmeal with kinako powder along with a drizzle of kuromitsu. Sweetener - Depending on how sweet our fruit is, you may not need a sweetener, but I’ve included some Japanese brown sugar (kokutou) on this one. I’ve also used maple syrup or date syrup on this, and they are both delicious!

Toppings for Savory Oatmeal

Seeds - Any nuts or seeds will add texture and protein to this savory oatmeal, but if I’m trying to go for a Japanese breakfast, I usually use toasted sesame seeds. Pickles - Any salty Asian pickled vegetable works well to add texture, flavor, and salt. I used store-bought takuan pickles and umeboshi in mine, but I have a recipe for 3-styles of Japanese pickles, and another one for Cucumber Wasabi Tsukemono if you want to try that out. Seasonings - I used shiokonbu (salted kelp) to season this, but other seasonings such as soy sauce or even salt will work. Herbs - Herbs are an excellent way to accent savory oatmeal, and you can really use just about anything here. I usually use shiso or kinome (sansho pepper leaves) if I’m going with a Japanese-style breakfast.

How to Make Matcha Oatmeal

To make the oatmeal, bring the water to a full boil before stirring in the rolled oats. If you like a creamy oatmeal (less chunky), you can add the oats simultaneously with the water. After adding the oats, adjust the heat to maintain a gentle simmer and set a timer for ten minutes. If you like your oatmeal more firm and chewy, you can cook them for less time. Be sure to stir the oatmeal regularly, especially towards the end. When the oatmeal is done, turn off the heat and use a tea strainer to sift the matcha into the cooked oats. Matcha tends to form lumps, and it won’t dissolve properly if you don’t sift it. Now you just need to stir the green tea powder into the oatmeal. It will start off looking like there are dark green specks in plain oatmeal, but as you stir, the matcha will dissolve, and the color of the oatmeal will turn a more vivid green. Plate your matcha oatmeal in a bowl and top it with your favorite sweet or savory toppings.