If you’re a matcha fan, you need to try these matcha baked oats for one. They make for a seriously delicious and nutritious breakfast!
Matcha can be a bit divisive. Some people love it, and some people hate it. I remember the first time I tried a matcha latte, I almost spat it out. There was WAY too much matcha powder in the drink, making the whole thing taste like grass.
From this experience, I learnt that matcha needs to be used in moderation. I now love matcha, and I love integrating it into my recipes. It brings such a unique flavour to sweet dishes- which is why it works wonderfully in this single-serve baked oats recipe!
What is matcha?
Matcha is a powder made from ground green tea. It’s proven to have a variety of health benefits thanks to being rich in antioxidants and a range of vitamins, minerals and amino acids. Matcha is traditionally served as a tea, although nowadays you can find matcha-flavoured everything!
Making Matcha Baked Oats
I must admit, I have an aversion to most baked oats recipes. I often find them quite dry and texturally boring. Hence my determination to make these the most delicious and interesting baked oats possible!
To do this, I injected the matcha-baked oats with a rich pistachio cream filling. Then, I topped them off with a large square of dark chocolate and a sprinkle of crushed pistachios for good measure. Both of these elements are optional but highly recommended.
How to make Baked Matcha Oats for one
- In a blender, pulse rolled oats until flour has formed.
2. Add in matcha powder, baking powder, vanilla powder/ essence, salt, non-dairy milk, banana and maple syrup to the blender. Blend until ingredients are combined.
3. In a small bowl, combine yogurt, pistachio butter and maple syrup.
4. Pour half the baked oats mixture into the ramekin. Spoon pistachio cream into the centre of the ramekin. Top with remaining baked oats mixture and a square of dark chocolate.
5. Bake for 20-25 minutes, until the oats are firm to touch. Remove from oven and leave to cool for 5 minutes. Sprinkle with crushed pistachios and serve!
Ingredients in Matcha Baked Oats for One:
ROLLED OATS: Use rolled oats and blend them into flour, or use oat flour and skip the blending step.
MATCHA POWDER: Try to use a high-grade matcha powder if you can.
MILK: You can use whatever dairy or non-dairy milk you like.
BANANA: Use a ripe banana or sub for an egg and an extra 1/2 tbsp maple syrup.
MAPLE SYRUP: Adjust the amount depending on how sweet you like your baked oats. You can also sub for a sweetener of choice.
YOGURT: I use coconut yogurt, but whatever plain or vanilla yogurt you have on hand will work.
PISTACHIO BUTTER: I use this Koro pistachio butter which is divine (use code POLKADOT for discount). You can leave it out, or sub another nut butter like cashew or almond butter.
Storage Instructions for matcha baked oats:
These matcha baked oats are great for meal-prepping in advance. Store uncooked baked oat in ramekin covered in foil or in an airtight container in the fridge for up to 2 days.
Matcha Baked Oats
If you're a matcha fan, you need to try these matcha baked oats for one. They make for a seriously delicious and nutritious breakfast!
Ingredients
Matcha baked oats:
- 1/2 cup rolled oats
- 1 tsp matcha powder
- 1/2 tsp baking powder
- 1/4 tsp vanilla powder or essence
- Pinch of salt
- 1/3 cup milk of choice
- 1/2 ripe banana
- 1 tbsp maple syrup
Pistachio cream:
- 1/4 cup yogurt of choice
- 1 tbsp Koro pistachio butter*
- 1/2 tbsp maple syrup
To top:
- Dark chocolate square
- Crushed pistachios
Instructions
- Preheat oven to 375°F (190°C) and grease a small ramekin.
- In a blender, pulse rolled oats until flour has formed. Add in matcha powder, baking powder, vanilla powder/ essence, salt, non-dairy milk, banana and maple syrup to the blender. Blend until ingredients are combined.
- In a small bowl, combine yogurt, pistachio butter and maple syrup.
- Pour half the baked oats mixture into the ramekin. Spoon pistachio cream into the centre of the ramekin. Top with remaining baked oats mixture and a square of dark chocolate.
- Bake for 20-25 minutes, until the oats are firm to touch. Remove from oven and leave to cool for 5 minutes. Sprinkle with crushed pistachios and serve!
Notes
* If you don't have pistachio butter, you can substitute for cashew or almond butter or omit it completely.
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