Easy, healthy and filling matcha latte oatmeal. It’s the perfect way to warm up on chilly fall and bitterly cold winter mornings.
Years ago I would go to Starbucks every single morning whether it was my day off or if I was on my way to work. I went for the most obnoxious drink – a venti, unsweetened, green tea latte, soy milk, no foam, heated t0 180 degrees with extra tea. 4 scoops to be exact. I spent hundreds every month on this drink and I went to the exact same location every time because they knew what I wanted and I didn’t have to sheepishly say it out loud.
Yes, I was that super annoying Starbucks customer and yes, I was a little bit embarrassed about it.
Fast forward a few years and I became completely intolerant of soy milk to the point that I would be on the ground in a ball, sicker than a dog if I had so much as 2 mouthfuls. I didn’t care for green tea lattes made with real milk at the time so I switched to americanos and then eventually decided I didn’t want to spend that kind of money on a drink anymore and began making my own lattes at home.
Fast forward even further and I missed green tea lattes so decided to find a really great matcha powder (which costs an arm and a leg if you buy the good stuff) and got used to making green tea lattes with milk. I liked it a lot. A LOT. Buuut then again, I wasn’t totally okay with forking out the big bucks for a such a small amount of tea because I like my tea about 3x stronger than they suggest on the can and lemme tell ya, it added up quick.
So back to home brewed americanos and lattes it was and I was completely fine with it…. until the other day I found my very expensive can of matcha powder in my pantry, lonely and neglected. It had been very cold in the mornings which had lead me to eating oatmeal every single morning to help warm me up and I had the brilliant idea to stir some matcha in to my oats with milk, salt and some vanilla sugar. I topped the bowl with more milk, settled down with a blanket and my oats and instantly fell in love.
I found that I don’t need an obscene amount of tea to be happy with the flavor and I somehow ended up sweetening my oats far less than I normally would have which is definitely never a bad thing. With the oats cooked in milk and then topped with even more milk, it truly does end up tasting just like my favorite latte with the added bonus of satiating fiber and all of those vitamins and minerals tucked away in oats.
While I’m still trying to block out the memories of being that ridiculous Starbucks customer, I’m definitely keeping this matcha latte oatmeal on the menu for the foreseeable future.
Update: Evergreen Matcha recently sent me their Japanese Premium Matcha powder to try and it is absolutely wonderful. The powder is dark green, and the smell very floral and grassy, as matcha should smell. I highly, highly recommend Evergreen’s matcha powder AND they’ve been kind enough to offer readers a 10% discount for first time buyers with the code PRETENDBAKER. This offer never expires, but is only valid for your first time purchase. Enjoy, friends!
*note, Evergreen Matcha is the US based company, for those in Australia, you will get your 10% discount on Zen Green Tea. I receive a small commission when you click the link above and use the discount code however, I do not promote anything I don’t personally love and use. Thank you for supporting the brands that keep The Pretend Baker going!
- ½ C old fashioned rolled oats or quick oats
- ¼ C whole milk
- ¾ C water
- ⅛ tsp salt**
- ½ tsp matcha powder*
- 2 tsp sugar, vanilla sugar, or honey
- extra milk to serve
- In a small pot, combine all ingredients except extra milk.
- Stir until well combined then set over high heat with the lid on.
- Bring to a boil then reduce heat to low.
- Cook, stirring often until the oats are thick and creamy, about 2 minutes for quick oats, 7-10 for old fashioned.
- Serve warm with extra milk.
Use more or less matcha powder. I like the flavor to be strong but you can get away with using less.
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