Have you tried matcha yet? If you’ve stepped into any coffee shop lately you’ve probably noticed matcha lattes on a menu, or if you haven’t seen it there then you’ve likely spotted this bright green beverage take Instagram by storm because it’s #trendyaf. I mean it is pretty lovely to look at.
And luckily, not only does it look amazing, but it contains amazing nutritional properties as well! Matcha is the entire green tea leaf formed into a powder that is 137 times more concentrated in antioxidants than regularly brewed tea- yes, 137 times more! And to boot, matcha contains more antioxidants than blueberries and pomegranate, which are also excellent, more well known, sources. Antioxidants are vital to our body’s defense system and can better help us fight off a cold or infection.
In addition, matcha tea contains an amino acid, L-theanine, that has been shown to produce a calm and soothing effect. So, unlike coffee, you get a boost of energy but with a clearer, less jittery head and hands.
All of these health benefits aside, I have to admit that I have some matcha in my cabinets but rarely pull it out! But seeing as we were celebrating St. Patrick’s Day (yes, I’m writing this post quite belated) I decided to include this powerhouse powder in a breakfast recipe.
I made these Matcha Oatmeal Cups for quick and easy breakfasts that can be eaten cold or warmed up. I like to serve mine with a little bit of extra plain yogurt and a sprinkle of hemp seeds for added protein and staying power, or you could even add in a scoop of your favorite plain or vanilla protein powder to the mix instead. I hope you enjoy them!
2 very ripe bananas
1 whole egg
2 tbsp coconut oil, liquid
1/4 cup maple syrup
1/2 tsp sea salt
2 cups unsweetened almond/soy/oat milk
1 tsp vanilla extract
2 1/2 cups old fashioned oats
1 tsp baking powder
1 tbsp ground flax seed
4 tbsp matcha powder
Dried banana chips for topping
Preheat the oven to 350′ and grease a muffin tin. I prefer to not use liners because I find the cups just steam rather than crisp up on the outside.
In a large bowl, combine the mashed banana, egg, oil, and maple syrup and whisk well to combine. Whisk in the salt, nut milk, vanilla and matcha. Stir in the oats, baking powder and flaxmeal and let it all sit a few minutes.
Distribute the mixture between the tins, should leave you with 12, about 2/3 full (they don’t rise). To the top of each cup, set a banana chip before sliding into the oven. Bake for 20 minutes or until you press on the center and it is tender, but not squishy wet. They will continue to set as they cool. They are fine at room temperature for a day, then keep cups stored in the fridge for up to a week, or freeze for longer storage.