Malted Matcha Coconut Oatmeal

Coconut and matcha are a perfect match — the coconut provides a mild tropical-flavored base for the matcha’s sweetness to shine. This morning snack is spiced with vitamin and nutrient-powered maca, mesquite and tocos — and don’t worry, the matcha adds that much-needed caffeine blitz.

MALTED MATCHA COCONUT OATMEAL INGREDIENTS

1 cup Coconut Milk, room temperature

1 cup Water

3 teaspoons Maca Powder

2 teaspoons Mesquite Powder

2 teaspoons Coconut Palm Syrup

2 teaspoons Tocos

1 teaspoon Matcha Powder, sifted

1 cup Old Fashioned Rolled Oats

Pinch of Salt

Matcha sprinkles, for garnish (*see below)

Beauty Butter, for garnish

MALTED MATCHA COCONUT OATMEAL ASSEMBLY

1 | Add coconut milk, water, maca, mesquite, coconut palm syrup, tocos, matcha and salt to a small pan and whisk to combine.

2 | Bring mixture to a simmer and reduce heat to medium-low.

3 | Add oats and cook, stirring occasionally, until it’s soft and creamy (about 5 minutes). Serve.

MATCHA SPRINKLES INGREDIENTS

1 tablespoon Coconut Flakes, shredded and unsweetened

¼ teaspoon Matcha Powder

MATCHA SPRINKLES ASSEMBLY

1 | Add coconut flakes and matcha powder to a small bowl and mix until coconut has turned green.

*Makes 3 portions.

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