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overhead image of matcha baked oats on cutting board

Matcha Baked Oats

A delightful mix of warm, comforting flavors perfect for breakfast, these matcha baked oats are also vegan and gluten free! Fruity, green matcha notes pair perfectly with the sweet, caramelized banana and pure maple syrup. Simply blend, bake, and enjoy!
5 from 10 votes
Prep Time 5 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 2 people
Calories 482 kcal

Equipment

  • 1 food processor or blender
  • 1 16-ounce ramekin or small baking dish
  • measuring spoons
  • 1 measuring cup
  • 1 mixing spoon
  • 1 knife for chopping pecans
  • 1 small skillet optional, for dry roasting pecans

Ingredients
  

  • 1 cup old-fashioned oats use gluten-free oats or substitute with oat flour, if desired
  • 1 large ripe banana
  • ¾ cup unsweetened plant-based milk I used soy
  • ¼ cup chopped pecans
  • 2 tablespoons pure maple syrup
  • 2 tablespoons vegan chocolate chips optional
  • 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

Instructions
 

  • Preheat the oven to 350ºF.
  • If desired, dry roast the pecan halves in a skillet over medium heat before chopping into rough pieces.
    ¼ cup chopped pecans
  • Add the old-fashioned oats to the blender or food processor and blend until the texture is mostly fine and consistent. If you are starting with oat flour, you can skip this step.
    1 cup old-fashioned oats
  • Add the remaining ingredients except the pecans and chocolate chips, blending until smooth.
    1 large ripe banana, ¾ cup unsweetened plant-based milk, 2 tablespoons pure maple syrup, 2 teaspoons matcha powder, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder, 1 pinch kosher salt, 1 teaspoon ground chia seeds
  • Stir in the pecans and chocolate chips. Top with a few extra pecans or chocolate chips, if desired for presentation.
    ¼ cup chopped pecans, 2 tablespoons vegan chocolate chips
  • Pour the mixture into the ramekin.
  • Bake for 30 minutes, removing from the oven when a skewer inserted into the center is clean upon removal.
  • Enjoy warm!

Notes

Acceptable substitutions: 
  • Your preferred nut instead of pecans. I think macadamia nuts would be delicious with the matcha flavor! 
  • Ground flax seed instead of ground chia seeds. 
  • Vegan white chocolate chips, vegan dark chocolate chips, or no chocolate chips. 
  • Oat flour in place of the old-fashioned oats.
Nutrition notes: 
  • Half the sodium in the recipe comes from baking powder. You are welcome to reduce the amount of baking powder and kosher salt to reduce your sodium intake. 
  • Chocolate chips are optional and the amount can be customized to suit your needs. About half the sugar in this recipe comes from fruit. If you need to reduce sugar, reduce or remove the chocolate chips first or reduce the pure maple syrup by one quarter (½ tablespoon). 
  • The matcha baked oats are dense, so you can stretch this to 4 servings, if needed. 
Matcha does contain caffeine, which does not bake away while in the oven. 

Nutrition

Serving: 1cupCalories: 482kcalCarbohydrates: 72gProtein: 11gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 511mgPotassium: 421mgFiber: 10gSugar: 31gVitamin A: 250IUVitamin C: 6mgCalcium: 290mgIron: 4mg
Keyword breakfast, easy, gluten free, oat flour, under 30 minutes, vegan
Tried this recipe?Let us know how it was!