The matcha and coconut combine for a creamy, earthy oatmeal that is packed with antioxidants, protein, and fibers while detoxifying the body and boosting the metabolism. Then, to make it even better, I top the oats with some of my favorite super foods such as cacao nibs, goji berries, pistachios, and coconut. Recipe and photos contributed to Oh My Veggies Potluck by My Darling Vegan.
- Matcha Oats
- 1 cup Flahavan’s Steel Cut Oats
- 3 cups water
- 3/4 cup full-fat canned coconut milk
- 3 tbsp maple syrup
- 1 tbsp matcha green tea powder
- 1 1/2 tsp vanilla extract
- pinch of salt
- 1/4 cup shelled pistachios
- 2 tbsp cacao nibs
- 2 tbsp goji berries
- 2 tbsp shredded coconut unsweetened
- maple syrup
- non-dairy milk of choice
Combine water, coconut milk, and steel cut oats in a sauce pan. Cover. Bring to boil then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in matcha powder, maple syrup, vanilla extract, and salt. Return cover and simmer for 5-10 more minutes until the liquid has evaporated and the oats are soft and creamy.
Divide oatmeal into 4 serving bowls and evenly top with pistachios, cacao nibs, goji berries, and coconut. Serve with non-dairy milk of choice and maple syrup.