Matcha White Chocolate Baked Oats

I don’t think, at this stage, it’s any surprise that I love matcha. It started when I was maybe 13, being tempted by the pretty, green frappuccino. That icy sugary concoction was the gateway to my obsession with throwing matcha powder into everything. I’m marrying, in this recipe, two of my matcha creations. Because, when it comes to matcha, more is more. I’m talking about a delicious matcha baked oats situation, with matcha chocolate drizzled on top. If you’re not there yet, though, don’t worry, just use regular white chocolate instead.

Let’s talk about the matcha white chocolate first: I first decided to make this for Valentine’s day. I played around with some vegan, refined-sugar free white chocolate, adding different quantities of matcha to it until I found the right taste. I used some of it to make chocolate-covered strawberries. The rest, I snacked on like it was my favorite candy bar. To be completely honest with you, it’s up there.

The matcha chocolate is very easy to make if you know how to melt chocolate, which you can do in a double boiler, or even easier, a microwave. I personally prefer the double boiler method, which I detail in this instagram post about the matcha chocolate-covered strawberries. Not that obsessed with matcha? No problem, this recipe will turn out delicious whether you go for the matcha chocolate or just your favorite white chocolate.

So, about the baked oats: When I first tried baked oats, I found them very dense and rich in most recipes. They’re very dessert-y in that way, so I think it’s important to cut through that richness with some fruit. I’m also a huge advocate for throwing in a serve or two of your five a day into your breakfast! Some of my favorite pairings with matcha are raspberries, coconut, and mango. If you lean into the flavor from the coconut oil, fresh mango and shaved coconut would be perfect toppings for this. Especially if you use a refined sugar-free white chocolate sweetened with coconut sugar, like I did for this recipe. The raspberry version and the tropical coconut-y version both present slightly different variations on this delicious breakfast option, that you can prep the night before.

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Matcha White Chocolate Baked Oats

( 0 reviews )

Yield: -2+

Author: Dahlia Dei

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This decadent breakfast recipe brings the earthiness of matcha and all of its health benefits to cake-like baked oats

IngredientsUSMetric

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 tablespoon coconut oil
• 1/2 cup milk of choice
• 1/4 cup water
• 1 cup rolled oats
• 2 teaspoons matcha powder (plus some more for dusting)
• 1/2 teaspoon baking powder
• A pinch of salt
• Oil for greasing the pan

Optional

• White chocolate, or matcha white chocolate (instructions below)
• Raspberries
• Shredded coconut

InstructionsFahrenheitCelsius

1. Preheat oven to 180° C.
2. In a high-speed blender, blend the oats on the fastest setting until you have oat flour, keep in the blender.
3. Combine the egg, vanilla, honey, melted coconut oil, milk, and water in a bowl and whisk.
4. Once the wet ingredients are well combined, transfer them into the blender with the oat flour, and add in your matcha powder.
5. Blend until very well combined, ensuring that there are no pockets of matcha or oat flour, before returning to the mixing bowl.
6. Add the baking powder and salt, mixing until just combined.
7. Grease a 6” x 4” ramekin or two 4-inch ramekins with oil.
8. Pour the batter into the ramekin(s), adding some white chocolate in the center, and bake for 15-20 minutes (the larger ramekin requires more time in the oven).
9. Remove the oats from the oven once the top and edges are golden-brown and a skewer inserted into the center comes out clean.
10. Optional: While the oats cool, melt some white chocolate in the microwave (10-20 second intervals, mixing in between), to drizzle over the top.
11. Top the oats with the melted white chocolate, some raspberries, and a dusting of matcha powder and enjoy!

For Matcha White Chocolate

1. In a double-boiler, melt 270g white chocolate.
2. Once the chocolate is almost completely melted, remove from the heat, add in 4 teaspoons of matcha powder, and continue to stir until the mixture is completely smooth.
3. Pour your matcha white chocolate into molds of your choice, or directly onto a lined baking sheet.
4. Allow your matcha chocolate to harden for about 10-15 minutes in the freezer before serving or using in a recipe.

Notes

• To make this recipe vegan, replace the egg with one flax egg, which is one tablespoon flaxseed meal and three tablespoons of water, left to thicken for 15-30 minutes
• You can also substitute the honey in this recipe for maple syrup
• To make this recipe gluten-free, make sure you use gluten-free oats
• You can replace the coconut oil with butter or avocado oil
• To make greasing your pans and dishes easier, buy an oil spray—my favorite is a non-aerosol avocado oil
• Almond extract is a touch controversial (at least among my friends) but adding the tiniest bit of almond extract to this (1/4 teaspoon) adds something a little extra
• This makes two servings and can be reheated the next morning in the oven, covered with aluminum foil, for about 15 minutes
• To make the matcha chocolate vegan, use vegan white chocolate

Nutrition Facts

Calories

365.6

Fat

13.8

Sat. Fat

8.03

Carbs

51.92

Fiber

6.08

Net carbs

45.83

Sugar

22.25

Protein

10.53

Sodium

183.55

Cholesterol

89.17

Nutritional information calculated excluding white chocolate which may vary greatly depending on type, quantity used, and individual ingredients.

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Chocolate Hazelnut Overnight Oats

Blueberry Lemon Poppy Seed Baked Oats

https://dahliadei.com/recipes/matcha-white-chocolate-baked-oats

Matcha, white chocolate, refined sugar-free, green tea, caffeine

dessert, breakfast

Japanese, American

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Rose Matcha Iced Latte

Remember how in my previous post I said I learned that those long personal anecdotes that come before recipes is a copyright thing— but then I unlearned it? Right. So, I’m just going to try to preface this as naturally as possible, not going to delve into old family gossip or anything like that, don’t worry.

I wanted to come up with a way to spruce up morning coffee. I was trying to think of sweet gestures and I thought bringing someone coffee in bed was a common one. I thought why not make it a little bit more special with a fun, simple, and easy drink— maybe as a Valentine’s Day morning treat.

This recipe is fairly simple, it’s only got six ingredients! That’s counting water as an ingredient too. I wanted it to be super easy and simple because I did not want it to end up being too daunting. I wanted the simplicity to act as a motivator. I also used a few ingredients which might be uncommon in most households, so I didn’t want to pile up reasons to hesitate. In spite of the ingredients being uncommon, the essential ones are far from being hard to source.

So, anyway, let’s talk about the flavor: this latte tastes very simple but very beautiful and elegant. It absolutely is floral, in the same way Turkish delight is floral. They actually share a main ingredient. Rosewater adds to matcha’s earthiness in a very delicious way, making this a delicate and refreshing way to start your morning. Or your loved one’s morning, if this is a “coffee” in bed situation.

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Rose Matcha Latte

( 0 reviews )

Yield: -1+

Author: Dahlia Dei

Prep time: 15 MinTotal time: 15 Min

This Turkish Delight inspired latte combines earthy matcha and floral rosewater for a delicate and refreshing morning drink

IngredientsUSMetric

For matcha

• 1-2 Teaspoons matcha powder
• 30 ml hot water

For Rose Milk

• 180-200 ml milk of choice, I prefer soy or oat
• 20 ml rosewater
• 1 Teaspoon pink pitaya powder
• Sweetener of choice

Instructions

1. Prepare your matcha by combining your matcha powder with hot water. I used a matcha bowl and a bamboo whisk for this, but a milk frother (wand or something similar to this Nespresso one) works fine as well.
2. Prepare the rose milk by combining all of the ingredients in a milk frother—or you could whisk them together by hand. Sweeten to taste. Run your milk frother on the cold foam setting. If you have a matcha bowl and whisk, as well as a milk frother, do this step first so that all your components can be ready at once.
3. Pour matcha and rose milk over ice and enjoy.

Notes

• You can play with the density of the liquids to achieve a layered look. Your milk will likely be denser than your matcha, especially if you sweeten it, so it will likely try to sit at the bottom. To keep the two liquids from mixing, pour the matcha in (the lighter of the two) gently over a spoon.
• If you don’t have pink pitaya powder, you can use beetroot powder or food coloring to achieve a similar look.
• If you want your rose milk to have a brighter color, add an extra teaspoon of pink pitaya powder— the strength of your brewed matcha, as well as the type and brand, can also make a difference in how colorful your drink is.

Nutrition Facts

Calories

95.94

Fat

3.05

Sat. Fat

0.00

Carbs

14.42

Fiber

1.09

Net carbs

1.13

Sugar

0.87

Protein

2.12

Sodium

0.70

Cholesterol

0.00

Nutritional value can differ greatly depending on quantity and choice of sweetener used in final preparation, given values are for an unsweetened latte made on Oatly oat milk

https://www.dahliadei.com/recipes/rose-matcha-iced-latte

Matcha, Latte, Floral, Spring, Superfoods

Drink

Japanese-Inspired

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