Matcha Oatmeal Cups

Have you tried matcha yet? If you’ve stepped into any coffee shop lately you’ve probably noticed matcha lattes on a menu, or if you haven’t seen it there then you’ve likely spotted this bright green beverage take Instagram by storm because it’s #trendyaf. I mean it is pretty lovely to look at.


And luckily, not only does it look amazing, but it contains amazing nutritional properties as well! Matcha is the entire green tea leaf formed into a powder that is 137 times more concentrated in antioxidants than regularly brewed tea- yes, 137 times more! And to boot, matcha contains more antioxidants than blueberries and pomegranate, which are also excellent, more well known, sources. Antioxidants are vital to our body’s defense system and can better help us fight off a cold or infection.

In addition, matcha tea contains an amino acid, L-theanine, that has been shown to produce a calm and soothing effect. So, unlike coffee, you get a boost of energy but with a clearer, less jittery head and hands.

All of these health benefits aside, I have to admit that I have some matcha in my cabinets but rarely pull it out! But seeing as we were celebrating St. Patrick’s Day (yes, I’m writing this post quite belated) I decided to include this powerhouse powder in a breakfast recipe.

I made these Matcha Oatmeal Cups for quick and easy breakfasts that can be eaten cold or warmed up. I like to serve mine with a little bit of extra plain yogurt and a sprinkle of hemp seeds for added protein and staying power, or you could even add in a scoop of your favorite plain or vanilla protein powder to the mix instead. I hope you enjoy them!

matcha muffins.JPG

Have you ever tried matcha?

Leave me a message below with how you like to enjoy it!

Matcha Oatmeal Cups- makes 12


  • 2 very ripe bananas

  • 1 whole egg

  • 2 tbsp coconut oil, liquid

  • 1/4 cup maple syrup

  • 1/2 tsp sea salt

  • 2 cups unsweetened almond/soy/oat milk

  • 1 tsp vanilla extract

  • 2 1/2 cups old fashioned oats

  • 1 tsp baking powder

  • 1 tbsp ground flax seed

  • 4 tbsp matcha powder

  • Dried banana chips for topping


  1. Preheat the oven to 350' and grease a muffin tin. I prefer to not use liners because I find the cups just steam rather than crisp up on the outside.

  2. In a large bowl, combine the mashed banana, egg, oil, and maple syrup and whisk well to combine. Whisk in the salt, nut milk, vanilla and matcha. Stir in the oats, baking powder and flaxmeal and let it all sit a few minutes. 

  3. Distribute the mixture between the tins, should leave you with 12, about 2/3 full (they don't rise). To the top of each cup, set a banana chip before sliding into the oven. Bake for 20 minutes or until you press on the center and it is tender, but not squishy wet. They will continue to set as they cool. They are fine at room temperature for a day, then keep cups stored in the fridge for up to a week, or freeze for longer storage.

Crunchy Banana Bread with Matcha Walnut Crumb

I love banana bread. I love it clean and classic, studded with chocolate chips, swirled with cinnamon, "healthified" with dried fruit and nuts...the list goes on! I like to enjoy it in the morning with a smear of warm butter for breakfast or even as dessert in place of a heavier and more sinful slice of cake. I can really find any opportunity to make banana bread and St. Patty's Day was no exception!


I have recently been intrigued by matcha powder and thought St. Patty's Day would be a great reason to experiment with this new "it" flavor. Matcha powder is stoneground green tea leaves that can be used to make matcha tea, lattes, or in baked goods for a lovely green tea flavor and color.

Matcha has become one of those nutrition buzzwords because of its concentrated antioxidant levels. In fact, 1 cup of matcha powder equals the antioxidant power of 10 cups of regularly brewed green tea! Antoxidants are crucial for protecting our bodies' cells from infection and damage from substances known as free radicals, which are linked to cancer formation. Not only does matcha contain health-promoting antoxidants, but it also contains an amino acid (protein build block) called L-theanine, which promotes relaxation and mental clarity. Worried that "mental clarity" is code for extremely wired? Don't worry!  Matcha only contains 25mg of caffeine, which is about 1/3 of the caffeine in coffee and only slightly more than brewed green tea. In fact, in combination with its other natural properties, the caffeine in matcha is found to be released more slowly, actually allowing you to have a longer period of mental focus and productivity without the "crash".

Now knowing what an all-star ingredient matcha is, I was ready to add a dash of green to one of my favorite banana bread recipes to put me in a lucky, Irish mood!

Crunchy Banana Bread with Matcha Walnut Crumb

Adapted from Smitten Kitchen

Ingredients for bread

  • 3 large ripe-to-over-ripe bananas

  • 1 large egg

  • 1/3 cup coconut oil, warmed until it liquefies, or olive oil

  • 1/3 cup light brown sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking soda

  • 1/4 teaspoon table salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon freshly grated nutmeg

  • 1 1/2 cups white whole-wheat flour- I used a mixture of white whole wheat and rye

  • 1/4 cup uncooked amaranth (SK uses millet)

Ingredients for streussel

  • 1/2 cup unbleached all purpose flour

  • 1/8 cup packed light brown sugar

  • 1/4 teaspoon kosher salt

  • 2 teaspoons organic Matcha powder

  • 1/4 cup roughly chopped walnuts

  • 6 tablespoons butter room temperature


For streussel- with a fork, combine all the ingredients with the softened butter until the mixture resembles a coarse lumpy dough. refrigerate while you prepare the rest…

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a fork until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, and nutmeg over mixture and stir until combined. Stir in flour until just combined, then add amaranth.

Pour mixture into prepared pan and cover completely with the streussel, lightly pressing so the crumbs stay on top. Bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.