Creamy Vanilla Matcha Oatmeal Recipe (Gluten-Free)
Jan 15, 2019 • Updated Aug 08, 2023
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Creamy and comforting vanilla bean matcha oatmeal. A perfect, energizing breakfast with a kick of caffeine. Easy, delicious, and so healthy!
What Makes This Recipe Great
My typical go-to at breakfast is a smoothie, but sometimes I’m in the mood for a quick and easy hot breakfast that’s full of flavor and creamy texture but still healthy and full of superfoods. Enter this Matcha Oatmeal!
This creamy and comforting breakfast is made with gluten-free old-fashioned oats, chia seeds, ground flax seeds, vanilla, matcha powder, cashew butter, maple syrup, and dairy-free milk! It’s packed with protein, antioxidants, and nutrients, and so satisfying. The kind of breakfast that will fill you up and keep you energized all morning long!
As always, this recipe is customizable to your preferences. Use this recipe as a base, but feel free to mix in additional ingredients, top with berries, nuts, chocolate chips, or coconut flakes, use more (or less) matcha powder, and enjoy!
Ingredient Notes
- Gluten-free rolled oats
- Water
- Non-Dairy Milk: I use homemade Almond Cow cashew milk. Use your favorite plant-based milk. Almond milk, soy milk, and oat milk work really well.
- Culinary Grade Matcha Powder: I use this one. I use culinary grade for this recipe. If I were making a matcha latte, I would use ceremonial grade matcha, but for this recipe I find that culinary grade works really well.
- Creamy cashew butter: Or your favorite nut butter or seed butter.
- Vanilla extract or Vanilla bean: Vanilla bean is one of the key ingredients in this recipe. You can absolutely substitute it with vanilla extract or vanilla powder (and I do this sometimes because it’s certainly not the cheapest!), but if you have access to fresh vanilla bean, I would highly recommend it because the flavour is absolutely beautiful.
- Maple syrup: Date syrup, coconut nectar, or your preferred sweetener will also work.
- Ground flax seeds
- White chia seeds
- Salt
- Toppings: Fresh strawberries, raspberries, blueberries, banana slices, and/or dark chocolate cacao nibs, and other fresh fruits.
Step-by-Step Instructions
- Add oats and water to a saucepan and place over medium heat, bringing to a low boil and cooking until almost all of the water is absorbed, stirring occasionally (about 3-5 minutes). The mixture should start to thicken up.
- Lower heat to low and add non-dairy milk, cashew butter, vanilla, salt, and sweetener of choice.
- Add chia seeds, flax seeds, and matcha, and stir to combine until smooth. Continue to cook and stir until all the liquid is absorbed and your desired consistency is reached (roughly another 3-5 minutes). If you prefer your oats more runny, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.
- Transfer to a bowl, garnish with toppings of choice and additional sweetener if needed.
Secrets to Success
- As with all of my recipes, this bowl of oatmeal is very customizable and by nature, is an “eyeball it” kind of recipe. Don’t be afraid to play around with ingredients, and be sure to taste as you go to suit your taste preferences.
- I’ve found that everyone has a different tolerance regarding the strength of matcha, and of course, sweetness level. Below, you’ll find my base recipe, but play around with it until it satisfies your taste buds!
- One of my favourite Matchas to cook with is the Matchaeologist Midori Culinary Grade Matcha. It’s not the cheapest out there, but my part Japanese taste buds are picky about matcha. I genuinely recommend their matcha because it’s flavourful, very high quality, and delicious. You can also opt to use their Mirai Culinary Grade Matcha, which is slightly lower in grade than the Midori, but still delicious and suitable for cooking with.
Serving Tips
- Serve warm with desired toppings, and enjoy!
Storage Tips
- This matcha oatmeal recipe serves two, but if you want to double it for later, store leftover matcha oatmeal in an airtight container in the refrigerator.
- Warm over the stovetop or in the microwave with additional non-dairy milk to break it up and make it smooth and creamy.
Recipe FAQs
Yes, matcha green tea does contain caffeine. Matcha is made from finely ground powdered green tea leaves, and like other types of tea, it naturally contains caffeine.
More Yummy Breakfast Recipes
Vanilla Blue Spirulina Smoothie
Fluffy Chickpea Flour Pancakes
The Best Gluten-Free Vegan Banana Bread
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Creamy Vanilla Matcha Oatmeal Recipe (Gluten-Free)
Ingredients
- 1 cup rolled oats gluten-free
- 1 1/2 cups water
- 1 cup non-dairy milk I use homemade Almond Cow cashew milk
- 2 teaspoons culinary grade matcha powder I use this one
- 1 tablespoon creamy cashew butter
- 1 teaspoon vanilla extract or 1/2 fresh vanilla bean
- 2-3 tablespoons maple syrup or preferred liquid sweetener
- 1 tablespoon ground flax seeds
- 1 tablespoon white chia seeds
- pinch of salt
- Recommended toppings
- Strawberries
- Cacao nibs
Instructions
- Add oats and water to a saucepan and place over medium heat, bringing to a low boil and cooking until almost all of the water is absorbed, stirring occasionally (about 3-5 minutes). The mixture should start to thicken up.
- Lower heat to low and add non-dairy milk, cashew butter, vanilla, salt and sweetener of choice.
- Add chia seeds, flax seeds and matcha, and stir to combine until smooth. Continue to cook and stir until all the liquid is absorbed and your desired consistency is reached (roughly another 3-5 minutes). If you prefer your oats more runny, feel free to add more non-dairy milk. If you prefer them thicker, cook for a bit longer.
- Transfer to a bowl, garnish with toppings of choice and additional sweetener if needed.
Notes
Secrets to Success
- As with all of my recipes, this bowl of oatmeal is very customizable and by nature, is an “eyeball it” kind of recipe. Don’t be afraid to play around with ingredients, and be sure to taste as you go to suit your taste preferences.
- I’ve found that everyone has a different tolerance regarding the strength of matcha, and of course, sweetness level. Below, you’ll find my base recipe, but play around with it until it satisfies your taste buds!
- One of my favourite Matchas to cook with is the Matchaeologist Midori Culinary Grade Matcha. It’s not the cheapest out there, but my part Japanese taste buds are picky about matcha. I genuinely recommend their matcha because it’s flavourful, very high quality, and delicious. You can also opt to use their Mirai Culinary Grade Matcha, which is slightly lower in grade than the Midori, but still delicious and suitable for cooking with.
Serving Tips
- Serve warm with desired toppings, and enjoy!
Storage Tips
- This matcha oatmeal recipe serves two, but if you want to double it for later, store leftover matcha oatmeal in an airtight container in the refrigerator.
- Warm over the stovetop or in the microwave with additional non-dairy milk to break it up and make it smooth and creamy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Want some more matcha? Try this Matcha Bubble Tea or these Matcha Quinoa Bliss Balls. Also check out more oatmeal recipes here!
Love you so matcha,
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