Matcha Baked Oats
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This single serve Matcha Baked Oats recipe is an easy to make high protein breakfast with irresistible matcha and vanilla flavors and a hint of warm cinnamon. It has the texture of a soft and fluffy cake and is packed with pistachios, fresh raspberries and chocolate chips!
Looking for more high protein baked oats recipes? Try my Cottage Cheese Baked Oats, this Pecan Pie Baked Oatmeal, or Banana Bread Baked Oats next!
About This Recipe
If you love baked oats for breakfast and the earthy green tea flavors of matcha powder, you need to try this single-serve Matcha Baked Oats!
This easy breakfast baked oats will start off your morning right and give you a gentle energy boost. With a simple ingredients list and minimal prep time, it’s perfect for any day of the week!
The combination of grassy, slightly sweet and nutty flavor of matcha pairs well with the vanilla, brown sugar and cinnamon. With chocolate chips, fresh raspberries and nutty pistachios in the mix, these matcha baked oats are a delightful breakfast option that tastes like dessert!
Completely optional but I like to top my baked oats with nut butter for some healthy fats. Pistachio butter and my homemade spiced pecan butter both pair so well with matcha! However, you can use peanut butter or any creamy or chunky nut butter you love. Or eat it as is and it’ll still taste delicious!
These matcha baked oats are high in protein with 32.5 grams protein per serving. I’ve added vanilla protein powder to make it a filling and satiating breakfast that will keep you full and satisfied all morning.
With this easy and quick healthy baked oats recipe, you’ll feel like you’re eating a matcha muffin or cake for breakfast!
Table of contents
Why This Recipe Works
- Easy to make. Simply mix, assemble and bake!
- High protein, high fiber, full of healthy fats and rich in antioxidants. Thanks to protein powder, oats, raspberries, pistachios and superfood matcha powder, this matcha baked oatmeal is a nutritious breakfast for any day of the week.
- Irresistible flavors! The matcha green tea oatmeal flavor pairs well with the rich chocolate chips, sweet and slightly tart raspberries and nutty sweet flavors of pistachios!
- Tastes like cake for breakfast! It’s incredibly soft, moist and fluffy like a matcha muffin or cake!
- Enjoy anytime! Baked oats are great for breakfast, a post workout snack or even dessert.
- Customizable. It can be made vegan, gluten-free and nut-free if needed.
- Meal prep friendly. These baked oats will keep for a couple of days in the fridge and can be easily reheated in the microwave. Meal prep a few servings to enjoy for a quick and easy breakfast during the week!
Ingredient Notes and Substitutes
- Cooking Oil Spray: To grease the ramekin.
- Blended Old Fashioned Rolled Oats: I used blended old fashioned rolled oats which is basically homemade oat flour. Either homemade or store-bought oat flour will work. Use gluten-free certified oat flour if needed.
- Vanilla Protein Powder: I used PEScience Gourmet Vanilla Select Protein Powder, a whey-casein protein powder blend. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one.
- Matcha Powder: Rich in antioxidants, matcha powder a type of green tea powder. It has a grassy, nutty and slightly sweet flavor. I used Navitas Organics Matcha Powder, a premium culinary grade matcha grown in Japan. Either culinary (food-grade) or ceremonial matcha powder can be used.
- Ground Cinnamon: Adds a hint of warm cinnamon notes.
- Baking Powder: Helps the baked oats rise.
- Unsweetened Apple Sauce: Acts as a natural sweetener, adds moisture and gives these matcha baked oats a moist cake-like texture! Substitute with half a mashed banana (about 50 grams) or 2-3 tablespoons of plain Greek yogurt if desired.
- Liquid Egg Whites: Also helps the baked oats rise. I prefer using egg whites from a store-bought carton as it’s convenient for baking needs. You can use egg whites from an egg or a whole large egg instead if preferred. Add a few extra minutes to the bake time if using a whole egg.
- Unsweetened Almond Milk: Or any plant-based or regular milk.
- Brown Sugar Replacement: I used Swerve Brown Sugar, a sugar-free and calorie-free sweetener made of erythritol, allulose and vegetable glycerin in the oats base. Feel free to use any other type of sugar-free brown sugar sweetener made from monkfruit, stevia, allulose, etc. You could also use regular brown sugar, coconut sugar, or a natural liquid sweetener like maple syrup, honey, date syrup or agave syrup.
- Fresh Raspberries: Or use frozen. Do not thaw first if using frozen raspberries.
- Pistachios: Raw and unsalted. Or use any other nuts of choice.
- Chocolate Chips: I used Guittard semisweet baking chips. Milk, dark or white chocolate chips would taste great too!
- To Serve (optional): I like topping my matcha oats with pistachio butter. The flavors taste so delicious together! You can use any other nut butter of choice to add some healthy fats.
Full ingredient amounts are in the recipe card below.
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How to Make Matcha Baked Oats
Below is a step-by-step overview on how to make this matcha protein baked oats. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!
6. Serve! Top with pistachio butter if desired and enjoy warm!
Storing and Reheating
- Storing: Wait for the baked oats to cool completely and wrap tightly with a sheet of aluminum foil. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days.
- To reheat: Microwave on high for 1 minute or until warm throughout. Top with the pistachio butter just before eating.
Cook’s Tips
- Don’t use old matcha powder. Matcha oxidizes quickly, typically within 6 to 12 months of opening the package and depending on storage. Not only does the matcha color turn more yellow and dull, the flavor and quality is affected too.
- Make your own oat flour. Although you can use store-bought oat flour for convenience, it’s very easy to make your own by simply blending oats into a flour! It’s also much cheaper than buying oat flour from the store. You can use a food processor, high-speed blender, a mini blender like a NutriBullet or a spice grinder (if making a small quantity only) to blend old fashioned rolled oats until a fine flour consistency is achieved. You’ll need to pause and push down with a spoon every few seconds so that it processes the oats evenly and your appliance doesn’t overheat. I always keep homemade blended oats on hand so I can make baked oats for breakfast anytime! I use my Kitchen Aid high-speed blender and process a 1-kilogram (2.2 pound/1000 gram) bag in two batches. Then I transfer to a large airtight container and store in the cupboard or pantry.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Make baked oats in the air fryer. Preheat the air fryer for 3 minutes at 320°F/160°C (or according to manufacturer’s instructions). Cover the top of the ramekin tightly with a sheet of aluminum foil. Air fry for 18-20 minutes, pausing and removing the foil after 10-12 minutes and lowering the temperature to 300°F/150°C. The air fryer baked oats are done once the top has puffed up and is like a dome and a toothpick inserted in the center comes out clean.
How to Meal Prep Baked Oats
1. Decide on the number of servings: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively.
2. Make the baked oatmeal batter: Mix all the dry ingredients in a large bowl. Stir in the wet ingredients. Then stir in the mix-ins (the raspberries, pistachios and chocolate chips), reserving some of each for topping. Pour into lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved toppings.
3. Bake: Bake as indicated but note that you may need to adjust the baking time if you are making several servings.
4. Storing: Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days.
5. Reheating: Reheat on high in the microwave for 1 minute or until warm throughout. Top with pistachio butter if desired after reheating.
Although this matcha baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 15-20 minutes after removing from the fridge to allow the temperature to come up.
Variations
Dietary Modifications
- Gluten-free. Use gluten-free certified blended oats and make sure that the protein powder you’re using is gluten-free too. If you have celiac disease and are incredibly sensitive to gluten, I recommend ensuring that all the ingredients you use are processed in a gluten-free facility to avoid cross contamination.
- Vegan. Use a plant-based protein powder and a chia egg or flax egg. ¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites. In addition, use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders absorb more liquid than whey or whey-casein protein powder blends. Finally, use vegan chocolate chips.
- Nut free. Omit the pistachios and use sunflower seeds or pepitas (pumpkin seeds) if you have a nut allergy. You can top with sunflower seed butter, tahini, pumpkin seed butter, etc. if desired.
Flavor/Preference Customization
- Use white chocolate chunks or chips. White chocolate pairs incredibly well with matcha! Dark chocolate chunks or chips would also taste great!
- Use different nuts. If pistachios are not your thing or if you have an allergy, try using almonds, pecans, cashews, walnuts or any other nuts you like.
- Add other fruit. I love adding raspberries to my baked oats but tangerine (Mandarin orange), cherries, blueberries, strawberries would taste lovely with matcha. You could also add dried fruit like dried cranberries, apricots, raisins, etc.
- Use a different nut milk or other plant-based milk. Macadamia nut milk, vanilla flavored almond milk, cashew milk, oat milk, hazelnut milk, etc.
- Use soy milk. It’s higher in protein than unsweetened almond milk and will boost the protein content in these baked oats!
- Leave out the protein powder. Use more blended oats (½ cup + 2 tablespoons / 60 grams total) instead. Add ¼ to ½ teaspoon vanilla extract and more brown sugar replacement (or other sweetener of choice) to taste. To add protein without using protein powder, you can stir in a tablespoon of peanut butter or almond butter into the batter instead. Use ⅓ cup / 79ml milk as the batter might be thicker with more oats and the addition of nut butter.
- Use an unflavored protein powder. Add ¼ to ½ teaspoon vanilla extract and more brown sugar replacement (or other sweetener of choice) to taste.
FAQs
Culinary grade is preferred but ceremonial matcha powder works too. Note that culinary grade is more affordable than ceremonial grade matcha. Culinary grade matcha is considered to be of lower quality. However, when it comes to baking, any slight nuance or bitterness will be hidden by the other flavors and sweetness in the baked goods.
Yes, you can. However, you may need to use more in order for the baked goods to have a stronger matcha flavor. Also, use less sweetener as instant matcha latte powder usually has sugar or other sweetener added to it already.
I used a teaspoon in these matcha baked oats as the matcha flavor was pronounced and strong enough for my liking. Feel free to use ½ tablespoon or more if you’d like a stronger matcha flavor. You may need to add more milk and sweetener depending on how much more matcha powder you add.
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More Baked Oats Recipe Ideas
Matcha Baked Oats
This single serve Matcha Baked Oats recipe is an easy to make high protein breakfast with irresistible matcha and vanilla flavors and a hint of warm cinnamon. It has the texture of a soft and fluffy cake and is packed with pistachios, fresh raspberries and chocolate chips!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Cooking Oil Spray, to grease the ramekin
- ½ cup / 40 grams blended Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
- ≈ ¼ cup / 25 grams Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
- 1 TSP Matcha Powder (note 3)
- ½ TSP ground Cinnamon
- ½ TSP Baking Powder
- 3 TBSP + 1 TSP / 50 grams Unsweetened Apple Sauce
- 2 TBSP + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg)
- 1.7 fluid ounces / 50ml Unsweetened Almond Milk (or any plant-based or regular milk)
- ½ TBSP / 6 grams Brown Sugar (or brown sugar replacement – I used Swerve Brown Sugar – note 4)
- ≈ ⅓ cup / 33 grams fresh Raspberries (or use frozen raspberries)
- 1 TBSP / 10 grams unsalted raw Pistachios (or other nuts of choice)
- 1 TSP (9 pieces) / 5 grams Chocolate Chips (I used Guittard semi sweet baking chips but milk, dark or white chocolate chips taste great too)
- To Serve (optional): ½ to 1 TBSP / 8-16 grams Pistachio Butter (or other nut butter of choice)
Instructions
- Prep: Preheat oven to 180°C / 350°F / Gas Mark 4. Lightly spray a 12 or 14-ounce (12cm) ramekin, oven-safe bowl or small baking dish with cooking oil spray.
- Combine the dry ingredients: Mix together the blended oats, vanilla protein powder, matcha powder, ground cinnamon and baking powder in a medium bowl until combined well.
- Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar. Mix until everything is well combined.
- Add the mix-ins: Add most of the raspberries, pistachios and chocolate chips (reserve a few pieces of each for the topping). Gently mix to combine.
- Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries, pistachios and chocolate chips.
- Bake: Bake for 25-27 minutes (note 5) or until risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
- Serve: Top with pistachio butter if desired and enjoy warm!
Equipment
12 oz. Mini Cocotte with Handles
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PEScience Gourmet Vanilla Select Protein
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- Blended Old Fashioned Rolled Oats. Homemade or store-bought oat flour can be used. If you don’t have any oat flour on hand but have old fashioned rolled oats, blend them in a mini blender or food processor until a smooth flour like consistency is achieved. Then proceed with the rest of the recipe. Blended quick cooking oats will work too but I personally prefer the texture of old fashioned rolled oats as feel the baked oats come out slightly more dense and muffin-like.
- Matcha Powder. I used Navitas Organics Matcha Powder, a premium culinary grade matcha grown in Japan. Either culinary or ceremonial matcha powder can be used. Culinary grade is more affordable than ceremonial grade matcha and is considered to be of lower quality. However, when it comes to baking, any slight nuance or bitterness will be hidden by the other flavors and sweetness in the baked oats.
- Vanilla Protein Powder. I used PEScience Select Vanilla Protein Powder Protein, a whey-casein protein powder blend. Use any type of whey based, casein or plant-based protein powder. Note that plant-based protein/vegan powders tend to absorb more liquid than whey-based ones. I recommend adding 2 tablespoons more milk if using one. If using an unflavored protein powder add ¼ to ½ TSP of vanilla extract and additional brown sugar replacement (or sweetener of choice) to taste. If omitting the protein powder, use 60 grams blended oats and add ¼ to ½ TSP vanilla extract and more brown sugar replacement to taste.
- Brown Sugar. I use Swerve Brown Sugar which is a sugar-free and calorie-free brow sugar replacement made from erythritol, allulose and vegetable glycerin. Feel free to use any other type of sugar-free brown sugar sweetener made from monkfruit, stevia, allulose, etc. You could also use regular brown sugar, coconut sugar or ½ to 1 tablespoon of a liquid sweetener like maple syrup, honey, date syrup, agave syrup or monk fruit syrup.
- Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked and cake-like within 27 minutes. Do not bake for longer than 30 minutes as it could lead to a dryer texture.
- For gooey baked oats: For a gooey center inside but firm cake-like outside, bake for 18-20 minutes.
- Storing and reheating: Wait until completely cool and wrap the ramekin tightly with a sheet of aluminum foil before storing in the fridge for 3-4 days. Alternatively, run a butter knife around the edges of the baking dish or ramekin to unmold the baked oats and transfer to an airtight container. Store in the fridge for 3-4 days. Reheat in the microwave on high for 1 minute and top with the pistachio butter just before eating.
- Meal prep option: Multiply the amounts for the recipe ingredients by the number of servings you would like to make. You can click on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings respectively. Mix all the dry ingredients in a large bowl, then stir in the wet ingredients. Stir in the mix-ins (the raspberries, pistachios and chocolate chips), reserving some of each for topping. Pour into multiple lightly greased ramekins, oven safe bowls or baking dishes. Top each dish with the reserved toppings and bake as indicated. Note that you might need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap or transfer to a sealed airtight container. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Top with pistachio butter if desired after reheating. Although this matcha baked oatmeal tastes best when warm, you can enjoy it at room temperature if desired. Let the baked oats sit on the counter for 15-20 minutes after removing from the fridge to allow the temperature to come up.
- Nutritional information provided is approximate and will vary with ingredient substitutes and product brands you use. It does not include the optional pistachio butter topping.
- See the ‘Variations’ section above in the post if you would like to customize these baked oats for special dietary needs or flavor preferences.
Nutrition
- Serving Size: 1 serving (whole recipe)
- Calories: 410
- Sugar: 10.7g
- Sodium: 659.6mg
- Fat: 11g
- Saturated Fat: 2.4g
- Unsaturated Fat: 8.6g
- Trans Fat: 0g
- Carbohydrates: 41.4g
- Fiber: 10.4g
- Protein: 32.5g
- Cholesterol: 36.3g
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