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.
