Vegan and Gluten- Free Green Tea Baked Oats

Melanie Lorick
by Melanie Lorick
2 people
35 min

Mornings just became a little brighter with the beautiful flavors of matcha tea baked right into your favorite oatmeal. Floral notes of matcha are the perfect pairing with chocolate chips, chopped fresh pecans, tropical banana, and more. Simply blend in your blender or food processor for an even consistency, toss in the pecans and chocolate chips, and you have a breakfast for two that is absolutely delicious!

Here are just a few reasons to give this a try:

  1. This recipe is friendly for those on a vegan or gluten-free diet.
  2. The blender or food processor does all the work.
  3. Bake for about 30 minutes.
  4. The most active antioxidant in matcha stays active, even after baking!

A few notes about this dish:

  1. Chocolate chips are optional and can be omitted or reduced for those strict about sugar (half the sugar in the recipe comes from the banana).
  2. You can also reduce the maple syrup by 1/2 tablespoon, if needed.
  3. Substitute with your favorite nut, if pecans aren't your favorite.

Are you a fan of baked oats? I love the consistency, especially how it is dense enough to keep me full for a while, but has structure like a traditional baked good. Delicious!

Find more tips about this baked oats recipe (and its sustainability profile) on the blog!

Vegan and Gluten- Free Green Tea Baked Oats
Recipe details
  • 2  people
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 cup old-fashioned oats use gluten-free oats or substitute with oat flour, if desired
  • 1 medium-to-large ripe banana
  • 3/4 cup soy milk (or plant-based milk of your choosing)
  • 1/4 cup chopped pecans (toast first, if desired)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons vegan chocolate chips (optional, reserve a few for topping)
  • 2 teaspoons matcha powder (I use organic matcha powder, culinary grade is fine as well)
  • 1 teaspoon ground chia seeds
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 pinch kosher salt

Preheat the oven to 350ºF.
If desired, toast the pecans in a skillet over medium heat before chopping into rough pieces. No oil is necessary in the pan.
Blend the oats in the food processor until the consistency is even throughout. Omit this step if using oat flour.
Blend the remaining ingredients except pecans and vegan chocolate chips.
Pour the batter into your ramekin (grease the ramekin if you plan to remove the oatmeal from the dish). Stir in the pecans and chocolate chips. Top with a few extra pecans or chocolate chips, if desired for presentation.
Bake for 30 minutes, removing from the oven when a skewer inserted into the center is clean upon removal. Bake longer for a drier result.
Enjoy warm!
  • Matcha does contain caffeine, which does not bake away while in the oven.
Melanie Lorick
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