Coconut Oatmeal with Matcha and Almonds
2 servings
15 minutes
Coconut oatmeal with matcha and almonds is a refined blend of tenderness and exoticism. This breakfast is inspired by modern healthy eating trends, combining the rich aroma of coconut milk with the invigorating note of green tea matcha. The oatmeal takes on a creamy texture, while the almonds add a pleasant crunch and nutty sweetness. Depending on the amount of matcha, the porridge can be richer or more delicate in flavor, allowing for customization to individual preferences. An ideal choice for morning awakening or a relaxed brunch, this recipe not only delights with its taste but also energizes thanks to the antioxidants found in matcha. Serving with coconut flakes adds an exquisite touch to the dish, making each spoonful a small gastronomic journey.
1
Combine coconut milk and sugar in a pot. Place over medium heat and bring to a boil. Add oats and cook, stirring, for about 5-7 minutes until thickened. Remove from heat and stir in 1.5-2 teaspoons of Matcha green tea powder (adjust the amount based on the color you want: more (2 teaspoons) gives a brighter color and stronger green tea aroma; less (1 teaspoon) results in a more pastel color and neutral aroma). Mix in 2 teaspoons of coconut flakes, stir well, cover, and let sit for a couple of minutes.
- Coconut milk: 600 ml
- Sugar: 2.5 tablespoons
- Rolled oats: 120 g
- Matcha (green tea powder): 1 teaspoon
- Sweetened desiccated coconut: 4 teaspoons
2
Serve the porridge decorated with almonds and remaining coconut flakes.
- Almond: to taste
- Sweetened desiccated coconut: 4 teaspoons