I’m telling you, this is a game changer!! We’ve discussed before on this blog how matcha and white chocolate are a perfect match. They are often combined in cakes and pastries too. But recently, I made oatmeal porridge with this golden combo for the first time, and now I don’t want my oatmeal any other way!
On Thee.be, we now offer different kinds of matcha. We recently expanded our range even more. For example, we added our ceremonial matcha “Nippon” and also introduced a Moga Cha (which is made from the same tea but remains unroasted). If you’re not sure which matcha to choose, you should consider whether you’ll be using it pure or in recipes. We always recommend ceremonial matcha for pure consumption, but for recipes, a regular one can suffice. I always keep both at home, so I can use them as needed.
That being said, let’s get to the recipe. It’s for two people – because sharing is caring. Feel free to leave out the egg or substitute the milk with a plant-based alternative.
Recipe for Oatmeal with Matcha and White Chocolate
Ingredients:
- 70 grams of oats
- 300 ml water
- Pinch of salt
- Splash of whole milk
- 1 egg
- ¼ teaspoon of vanilla powder
- 1 teaspoon of matcha
- 100 grams of white chocolate (more or less to taste.)
Instructions:
Bring oats, water, and a pinch of salt to a boil in a small saucepan. Reduce the heat and simmer until you have porridge. As the porridge thickens, add some milk. Then quickly whisk the egg into the porridge (quick whisking is key to avoiding cooked pieces of egg in your porridge).
Now mix in the matcha. It’s best to use a matcha sifter to avoid lumps. Stir well and then divide the porridge into two bowls.
Crumble 50 grams of white chocolate into each bowl and eat immediately.
Enjoy!
