Two photos of the Matcha Vanilla Bean Oatmeal topped with strawberries and sliced banana, collaged against against a light green and pink background.


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We love you so MATCHA! And we are looooving this Matcha Vanilla Bean Oatmeal recipe by plant-based recipe developer, Remy Park. It’s our ideal breakfast food – creamy, comforting, and a little sweet, but with tons of nutrients! Make a batch for brekkie, and when you do, try skipping the coffee. Matcha is a form of green tea, and contains natural caffeine (we love it because the energy boost comes sans-jitters, unlike coffee). Other qualities of this power-plant? Matcha is rich in antioxidants, amino acids, chlorophyll, and more. It’s sugar-free and contains catechins, which help fight bacteria and infections.

Remy’s recipe is easy to make, aesthetically-pleasing (a plus), and customizable. Garnish it with granola, nuts or berries! Check it out below, and be sure not to miss her other recipes including Carbonara + Herbed Mushroom Pasta and Snickers” Protein Truffles. Want to learn more about Remy? We got to hear about the origins of her super successful plant-based blog, @veggiekins, in our Q+A, here!

PS. Check out our other favorite matcha recipes: Matcha Coconut Butter CupsMother Earth Matcha Chia Pudding and Matcha Hemp Energy Balls.


1 cup rolled oats (gluten-free)

1 1/2 cups water

1 cup non-dairy milk (try this homemade Almond Cow cashew milk)

2 tsp culinary-grade matcha powder (like this one)

1 Tbsp creamy cashew butter

1 tsp pure vanilla extract or 1/2 tsp fresh vanilla bean

2-3 Tbsp pure maple syrup (or preferred liquid sweetener)

1 Tbsp ground flax seeds

1 Tbsp white chia seeds

pinch of sea salt



Banana, sliced

Cacao nibs


Slice banana.


Add rolled oats and water to a saucepan and place over medium heat, bringing to a low boil and cooking until almost all of the water is absorbed, stirring occasionally (about 3-5 minutes). The mixture should start to thicken up.

Lower heat to low and add non-dairy milk, cashew butter, pure vanilla extract, sea salt and liquid sweetener of choice.


Add chia seeds, flax seeds and matcha powder, stirring to combine until smooth.

Continue to cook and stir until all the liquid is absorbed and your desired consistency is reached (roughly another 3-5 minutes).

If you prefer your oats more runny, add more non-dairy milk. If you prefer them thicker, cook for a bit longer.


Transfer to a bowl and garnish with sliced bananas, sliced strawberries, cacao nibs or toppings of choice.

Add additional liquid sweetener, if needed.

Matcha Vanilla Bean Oatmeal can be stored in an air-tight container in the refrigerator for up to 5 days.