Matcha Baked Oats with Strawberry
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These Matcha Baked Oats with Strawberry are a café-style breakfast made for busy mornings. They combine earthy matcha, sweet banana, and juicy strawberries for a balanced, energising start to your day — all baked into a soft, cake-like texture which makes the perfect meal prep.note - ingredients can be approximate
Equipment
- Square Baking Dish, 10inx 2.5in / 26 x 6.5cm (cooking time may need to be adjusted if using different size
Ingredients
- ½ cup banana, mashed, approx.1, very ripe
- 1 egg, substitutions note 1
- 2 cups rolled oats
- 1 cup protein powder, (or flour) vegan recommended, see Note 2
- ¼ cup chia seeds, optional but recommended
- 1 ½ cup milk, substitutions note 3
- 2 tablespoon matcha powder, see note 4
- 1 cup strawberries, fresh or frozen
Homemade Chia Jam, optional
- 2 cup strawberries, fresh or frozen
- 2 tablespoon chia seeds
- 1 orange rind, grated
- ¼ cup water
Instructions
Prepare baked oats
- Preheat oven at 160°C/320°F
- In a bowl, mash ½ cup banana and mix together with 1 egg.
- Add 2 cups rolled oats, 1 cup protein powder, ¼ cup chia seeds, 1 ½ cup milk, 2 tbsp matcha powder. Mix well.
- Dice 1 cup strawberries and gently fold into mixture.
- Grease or line a baking dish and pour the mixture in. Flatten the top.
- Bake at for 30-50 minutes depending how "cakey" you like it (closer to 50 minutes means more cakey) - see note 5 for cooking tips.
Prepare chia jam
- Prepare chia jam while cooking by mashing 2 cup strawberries with 2 tbsp chia seeds1 orange rind (grated) and ¼ cup water. Once combined and bubbling, turn heat off.
Assemble
- Once baked oats are finished (skewer should come out with sticky wet crumbs for mid cakey-ness), let cool before topping with the chia jam.
Video
Notes
Note 1 - Bananas and Eggs
I usually make baked oats with one banana and one egg. You can use interchangeably, but I do recommend at least one banana to help with the sweetness.
If not using a banana, add a little sweetness (e.g. maple syrup).
Note 2 - Protein Powder
Chocolate or vanilla are best. I recommend using a vegan variety of protein powder instead of whey based on how it interacts with the flour. If you use a different type of protein powder, you may notice the mixture more/less dense so you'll have to adjust with more milk or more oats/flour
If not using, substitute with equal amounts flour.
Note 3 - Milk
Use milk of choice - I recommend one that is quite creamy e.g. cows, soy or some oat milks. Nutrition information based off cow's milk.
Note 4 - Matcha Powder
I recommend using a sweetened matcha powder. If you use an unsweetened one, consider adding a sweetener to balance the flavours (sugar, maple syrup, honey). Taste before baking.
Note 5 - Cooking time
Cooking time based on a Square medium casserole 26x26cm. If using a larger one, decrease the amount of time. If using a smaller one, increase the amount of time.
If wanting more gooey adjust time to 30 minutes. If wanting it more cakey adjust time to 50 minutes.
Serve with
Homemade chia jam, homemade strawberry jam, store purchased jam, yogurt, fresh fruit, drizzle of maple syrup
Storing
Once completely cooled, store slices in an airtight container with a paper towel on the bottom to prevent condensation. Keep in the fridge for up to 5 days.
Note - chia jam may discolor if on top of the baked oats. For best taste and texture, store separate and add before eating.
Reheating
Reheat slices in the microwave for 20–30 seconds until just warmed through. You can also heat them in the oven at 350°F/175°C for 5–10 minutes if you want a slightly crisp top.
Freezing
Freeze individual slices wrapped in plastic wrap or aluminium for 3 to 6 months.
Nutrition
Calories: 326kcalCarbohydrates: 37gProtein: 26gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 65mgSodium: 65mgPotassium: 458mgFiber: 9gSugar: 9gVitamin A: 467IUVitamin C: 46mgCalcium: 238mgIron: 5mg
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