I can’t believe today is the day! My third book baby, Vegan Yack Attack’s Plant-based Meal Prep is out, and it feels like just yesterday that I was sharing the cover shoot BTS. Even though I’ve shared a little bit about the book, plus my recipe for a Hash Brown-Crusted Frittata. I wanted to celebrate today with a recipe for Matcha Oatmeal, plus an AWESOME giveaway!
I’ve gotta say, I’m a bit relieved, but also super-stressed that the book is now out. Cookbooks are A LOT of work. Even though the recipe writing and photographing is over, it’s time to move into promotion and events. Which, speaking of, I’ll be at Vegenation Henderson this weekend for a pop-up! Three recipes from this book will be on the menu for 1/11-1/12, and I’ll be there 11a-6p each day, selling and signing books.
Towards the end of the month I’ll be out of town for a bit, so the events will continue on after mid-February. Maybe even a brewery/VYA tasting dinner collab? (That would be amazing!) If you’d like to see my book tour pop into your city, please reach out!
Now, today I wanted to include an incredibly easy breakfast recipe that is pretty AND flavorful! Not the usual descriptors for oatmeal, LOL. This matcha oatmeal has a creamy, subtly sweet base, but really comes together with tart raspberries and crunchy coconut. If you have them on hand, the black sesame seeds are not only cute, but add a little hint of savory!
Before we get to the recipe, I made a video for the occasion. Can you believe it? So watch me whip up some 3 dishes from the cookbook in no time at all. And after the matcha oatmeal, enter to win signed copies of ALL THREE of my cookbooks! *GASP*
2 years: PB&J Buckwheat Granola // 3 years: Butternut Squash Bacon Soup // 4 years: Plantain Tempeh Breakfast Hash // 5 years: Healthy New Year Recipes // 6 years: Banana Recovery Smoothie // 7 years: Thai Curry Cauliflower Bites // 8 years: Banana Almond Butter Oatmeal
- 3 1/2 cups (830 ml) water
- 3 cups (323 g) rolled oats
- 1 cup (235 ml) plain unsweetened nondairy milk, divided
- 1/3 cup (80 ml) agave nectar
- 2 teaspoons (10 ml) vanilla extract
- 2 teaspoons (6 g) culinary matcha powder
- 1/8 teaspoon salt
- 1 cup (125 g) fresh raspberries
- 1/4 cup (20 g) unsweetened coconut flakes
- 1/2 teaspoon black sesame seeds
In a large pot over medium heat, bring the water, oats, and 3/4 cup (175 ml) of the nondairy milk to a boil. Adjust the heat to medium-low and simmer, stirring occasionally, until the oats start to break down and become creamy, 5 to 7 minutes. While the oats are cooking, whisk together the remaining nondairy milk, agave nectar, vanilla, and matcha powder in a small ramekin or bowl until there are no clumps.
Add the matcha mixture and the salt to the oatmeal, stirring until combined. When the oatmeal has thickened to your liking, divide it between 4 bowls or storage containers, then top with raspberries, coconut flakes, and sesame seeds. Serve while warm or store in the refrigerator for up to 7 days.
Amount Per Serving:Calories: 414 Total Fat: 8g Carbohydrates: 74g Fiber: 10g Sugar: 25g Protein: 11g
VYA’s Plant-Based Meal Prep Giveawaya Rafflecopter giveaway
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