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Matcha Baked Oats

Matcha baked oatmeal with chocolate chips, pistachios and raspberries in a ramekin.
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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!

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk and brown sugar. Mix until everything is well combined.
  4. 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.
  5. Assemble: Pour the batter into the prepared ramekin and top with the remaining raspberries, pistachios and chocolate chips.
  6. 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.
  7. Serve: Top with pistachio butter if desired and enjoy warm!

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://thatspicychick.com/matcha-baked-oats/