If the title of this recipe – Matcha Zoats- makes absolutely no sense don’t worry, I will explain all.
If you already know what I’m referring to then prepare yourself to get excited about this healthy and delicious breakfast.
Matcha is made from ground Japanese green tea leaves. This means that you eat the whole leaf, making it higher in nutrients and anti-oxidants than if the tea was brewed. Why should you use it? One it tastes good. But two, studies have linked the consumption of green tea to reduced risk of some cancers, boosted immunity, raised metabolism and fast recovery after exercise. That sounds like a pretty good list of the benefits of matcha to me.
Matcha can be a bit pricey but it’s worth the investment because one tin will last you for ages. I received TeaPigs Organic Matcha as a Christmas present and I’d recommend that brand.
Zoats stands for zucchini (a.k.a. courgette) oats. You might have seen me talk about them here or here. I love adding grated veggies to porridge because it really fills up the bowl and makes for a satisfying breakfast. Its super simple to do and helps you to sneak in an extra portion on veg!
2.5 of your 5-a-day
- 1/2 cup organic rolled oats
- 1/2 cup rice milk
- 1/2 cup water
- 1 tsp agave syrup
- 1/2 tsp matcha powder
- 1/2 a small or 1/4 large zucchini (courgette)
- 1/2 tsp wheatgrass (optional but makes it greener)
- 1 kiwi
- 1 banana
- Mix together than oats, rice milk, water, matcha and agave and leave to stand overnight.
- In the morning transfer the oat mix to a pan and heat on medium while you wash and grate the courgette.
- Add in the courgette and cook for 2-3 minutes. If it’s getting too thick add a splash of rice milk.
- Transfer to a bowl and top with your chopped fruit.
Did you know….
A cup of matcha tea contains about the same amount of caffeine as a cup of coffee, so I usually make this oatmeal recipe for breakfast and avoid caffeine later in the day.
Have you used matcha before?