My matcha obsessions has been going strong for over a decade now, so I don’t know why it took me this long to finally try matcha oatmeal with caramelized bananas.
For the past week, I have confined myself to my house in order to: a) get my infant on a more predictable sleep schedule; and b) avoid the polar vortex we are experiencing in Toronto. As such, I have been doing a LOT of home cooking (see my Instagram). The other day, I saw one of my favourite cafes post that they are now serving matcha oatmeal. I have been eating oatmeal every single damn day for the past four months and yet I hadn’t even thought about putting the two things I love together: matcha and oats.
I love this recipe because of the contrast between the earthy, bitter matcha and the sweet caramelized bananas. The granola, nuts and coconut add some crunch to the otherwise gooey oatmeal. Oh, and the matcha gives you some added energy for the day. No need for a coffee after this.
Recipe (serves 2)
For the oatmeal
1 cup rolled oats
1.5 cups of milk or milk substitute (I used almond milk)
1 tbsp matcha
1 tbsp maple syrup
1 tsp vanilla extract
Pinch of salt
1 tbsp coconut oil (optional)
For the caramelized banana
2 bananas cut lengthwise
1 tbsp coconut oil
2 tbsp brown sugar
Bring almond milk to a boil then whisk in oatmeal. Reduce heat to a simmer. After about 2 min, whisk in matcha powder, coconut oil, maple syrup, salt and vanilla. Whisk vigorously until the matcha clumps are dissolved. Take off heat and let sit for a min or two.
For the bananas, melt coconut oil and brown sugar on a non stick pan. Add bananas, flat side down, on high heat for about 2 min. Flip. You want to see some colour. Be gentle, as the bananas get very tender. Add to your matcha oatmeal, along with other desired toppings.