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A breakfast that helps lower cholesterol and the risk of heart disease, by combining oats, apples, nuts, and matcha.
Photo by Jacqui Small
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“The Book of Matcha” by Louise Cheadle and Nick Kilby is an introduction to matcha. Readers learn about its history, production, and consumption, why people enjoy it, recipes for cooking with matcha, and the numerous health benefits.
Cover courtesy Sterling Epicure
2 Servings
SERVINGS
Ingredients
For the Oats
- 1 cup (80g) rolled oats
- 2 tsp chia seeds
- 1-1/2 cups (375ml) almond milk (or hazelnut, rice, or oat milk)
- 1 tsp matcha powder
- 2 pinches of ground cinnamon
- 1 tsp runny honey
For the Topping
- 1 apple, peeled, cored, and chopped
- 1 tsp pumpkin seeds
- Handful of mixed nuts
Directions
- Place the oats and chia seeds in a bowl or container.
- In a separate bowl or jar, add 1 tbsp of the almond milk to the matcha powder and whisk to make a smooth paste. Top with the rest of the milk and mix well.
- Pour the matcha milk mixture over the oats, then stir in the cinnamon and honey. Cover and refrigerate overnight.
- When ready to eat, transfer the oats to two bowls and top with the chopped apple, pumpkin seeds, and nuts.
More from The Book of Matcha:
• Origins of Matcha • White Chocolate Matcha MilkshakeReprinted with permission from The Book of Matcha © 2016 by Louise Cheadle and Nick Kilby. Published by Sterling Epicure. Photography by Jacqui Small.
We worked with our nutritionists to devise this hearty breakfast that combines oats, apples, nuts, and matcha — four key foods that “help to lower cholesterol levels and slash the risk of heart disease.”
