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Matcha Zoats

Serves 1, dairy-free, wheat-free, vegan, nut-free, refined sugar free

Easily doubled.

50g oats – I like Rude Health 5 seed 5 grain oats

250ml milk – I like oat (Oatly Organic Oat milk), or almond (Rude Health) milk

½ courgette grated

½ – 1 tsp Matcha Green Tea Powder

1 tsp Cinnamon

Pinch of salt

Topping suggestions:

Berries, banana coins, grated apple

Cacao nibs

Seeds/nuts (if not nut-free)

Bee pollen

Unsweetened desiccated coconut

1 tbsp seed/nut butter (if not nut-free) – I like Pip&Nut cashew butter


If you’ve got spare time: place the oats, half the milk, and the grated courgette in an airtight jar or container. Mix well and store in the fridge overnight. You can skip this step, although the oats are much creamier when they’ve had time to absorb the milk and are easier to digest.

Place the zoat mixture into a saucepan and heat on a medium heat for 1-2 minutes until it thickens slightly.

Once simmering, add the remaining milk, salt, Matcha and cinnamon and cook for 1-2 minutes until the porridge reaches a desired thickness.

Pour into a bowl and top with any combination of toppings!

By Amy Lanza
Instagram: Amy_Lanza_1

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