Matcha Gingerbread Oatmeal (Vegan, Gluten-free, Refined Sugar-free)

Sunday, December 17, 2017

'Tis the season which means gingerbread spice for everything! I have been obsessed with adding gingerbread spice to my everyday breakfast and this combo of matcha and gingerbread in an oatmeal is just so bomb! Perfect as breakfast on colder days, especially during the merriest festival of the year :)


1/2 cup steel cup oats (soaked in water overnight)
3/4 cup plant milk
1 ripe pear or apple (diced)
1/2 zucchini (shredded)
1 tsp matcha powder
1 1/2 tsp gingerbread spice (recipe below)
1 Tbsp raisins
1 tsp maca powder
1 tsp vanilla bean paste

Gingerbread spice:

3 Tbsp ground ginger
2 Tbsp ground cinnamon
1 Tbsp ground nutmeg
1 Tbsp ground allspice
1 Tbsp ground cloves
1 Tbsp vanilla powder


  1. The night before, soak 1/2 cup of steel cut oats in water, cover and let it sit overnight
  2. In the morning, drain and rinse the sprouted steel cut oats
  3. Place the drained steel cut oats into a pot under medium heat and toast it slightly until they become slightly browned or until you can smell the oats
  4. Add plant milk to the pot, stir and mix everything well and bring to a boil
  5. Once the oats are boiled, turn the heat to medium low, let it simmer for around 5 minutes until thickened. Stir occasionally to prevent sticking to the bottom of the pot
  6. After 5 minutes, add the shredded zucchini, diced pears, gingerbread spice and raisins into the pot, stir well until everything has combined together
  7. Let it simmer for another 5-10 minutes until a desired consistency is reached
  8. Turn the heat off and stir in maca powder, matcha powder and vanilla bean paste. Give it a final stir and serve with your choice of toppings. 
  9. Enjoy!

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