Ingredients
- 50 g oat flakes
- 200 ml oat milk
- 1 small apple, diced
- 1/2 teaspoon cinnamon
- 2 g Matcha (1 tsp = 2.5 g)
- 1 tbsp agave syrup, maple syrup or similar
Method
- Place the oats and coconut milk in a small saucepan and heat over medium heat. Add the diced apple and cinnamon and simmer for about 8-10 minutes, stirring, until the porridge is nice and creamy.
- While the porridge is cooking, place the matcha powder in a bowl and add a splash of cold water. Stir thoroughly until the powder has completely dissolved and a smooth, lump-free paste is formed.
- Remove the pot from the heat and stir in the matcha paste and, to taste, agave syrup, maple syrup or another sweetener until the matcha is evenly distributed in the porridge.
- Pour the porridge into a bowl and garnish with nuts, coconut flakes or a splash of lemon juice as desired.
