Tag Archives: tea
Yep, another earl grey recipe. What can I say? It adds a nice touch. It’s almost like vanilla extract: it adds just a hint of somethin’ somethin’ that makes everything else taste better.
I haven’t made “zoats” in a while, so here we go.
I got into earl grey tea through the London Fog, which is a drink I’ve noticed is becoming more popular throughout the country. (If you love London Fogs like I do, try my London Fog Oatmeal.)
Now that I’ve experimented with matcha powder a few times in my oats, I have established a few rules:
- It has to be an overnight recipe, or at least some type of recipe that will allow it to “rest” before being eaten. In my experience, adding matcha to stovetop oats and eating it right away always results in bitter and excessively earthy flavors.
- It has to be combined with ingredients that will cut that bitterness. I thought citrus would do this, but it seems that yogurt, cashew cream, and banana do a better job of this. This became especially true when I tried a grapefruit-matcha drink after my 5K last weekend. (Ew, ew, ew.)
- Don’t skimp on sweetener. No matter how much you think you like bitter things.
With these rules in mind, here is my latest take on matcha.
Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? ? (more…)
POSTED IN: berries, citrus, coconut, matcha, overnight, strawberries, tea, veggies, zucchini
I’m really excited to share this new product I had the opportunity to try this week. Considering my slow acceptance of matcha, I was eager to try out these premade oatmeal packets by Matcha Marketplace. My variety pack featured Apple Cinnamon, Blueberry Coconut, and Cranberry Walnut–all with matcha!
How cute is this packaging? I love the clear packets and the intricate layering of all the ingredients. Charming! Speaking of ingredients, when you order the packets online, you can choose either “brown sugar added” or “no sugar added,” giving you an extra layer of control over your purchase. That being said, the product I sampled included brown sugar and I found it to be a very subtle sweetness, so I say go for the sugar! And yes, the oats they use are certified gluten-free.
Blueberry Coconut Matcha Oatmeal –> buy!
Ingredients: Dried Blueberries, Coconut, Gluten Free Oats, Brown Sugar (available without), Matcha
Review: This one is my favorite. I think coconut and matcha are meant to be together, so this flavor combo was destined to be my favorite of the three. I thought that the blueberry and coconut flavors enhanced the matcha best out of the three flavors. I topped mine with Earth Balance coconut-peanut spread and loved the combo. I think the richness of coconut makes this not need much sweetness at all.
Cranberry Walnut Matcha Oatmeal –> buy!
Ingredients: Cranberries, Walnuts, Gluten Free Oats, Brown Sugar (available without), Matcha
Review: I wasn’t expecting much from this since I have never considered a dried cranberry capable of giving off much flavor, but I was wrong. It tasted like cranberries! And not like they had added fake cranberry flavor–it tasted like it was infused gently by the dried cranberries. That being said, this one wasn’t quite as fruity and flavorful as the blueberry and coconut one, and matcha flavor didn’t come through as much, either. This cranberry and walnut version is great with some maple syrup drizzled on top, or maybe some luscious walnut butter!
Apple Cinnamon Matcha Oatmeal –> buy!
Ingredients: Dried Apples, Cinnamon Chips (contains dairy), Gluten Free Oats, Brown Sugar (available without), Matcha
Review: Full disclosure–I couldn’t review this authentically because the cinnamon chips contain nonfat milk powder. However, the packets are dry and easy to pick apart, so I literally just took out all the cinnamon chips and replaced them with a dash of regular cinnamon. I was surprised at the idea of combining cinnamon with matcha, but it actually worked! The cinnamon admittedly masked the matcha, but they didn’t conflict. The dried apples also flavored the oatmeal more than the dried cranberries. For those of you who say you don’t like dried apples, they lose that creepy “squeaky” texture when you cook them and feel like regular apples. This one didn’t need any more sweetener. I topped it with almond butter.
Tips from The Oatmeal Artist:
- We all know that packaged oatmeal is always smaller in volume that homemade oatmeal. You can plump it up with grated zucchini without altering the fabulous flavor of the product (this is what I did)! You could also add applesauce or grated apple to the Apple Cinnamon Matcha Oatmeal.
- It’s easy to add fresh fruit to these products. For example, if you have fresh blueberries, why not throw them on top of your Blueberry Coconut Matcha Oatmeal?
- This would make a great way to introduce yourself to matcha and matcha oatmeal, as opposed to dropping $20 on entire tub of matcha powder before you even know if you like it! Plus, the matcha in these recipes is very subtle, so it’s much less intimidating than ordering a matcha latte. 🙂
- You could probably make this as an overnight oatmeal, but you would want to pick out the nuts and add them right before serving. Letting walnuts soak in liquid overnight gives them a sad and gritty texture, not the satisfying crunch we expect.
- This oatmeal would be delicious flooded with steamed milk! See my London Fog Oatmeal for an example.
In my never-ending quest to acquire a taste for matcha, I came up with this recipe. By pairing the green powder with some sweet and creamy nondairy yogurt, I managed to replicate the qualities of a matcha tea latte.
My other goal with this recipe was to make a larger portion size. Yes, friends, I have heard you: my overnight recipes tend to be small portions. While I stuck with the 1/4 cup oats (which is one serving when using quick cook steel-cut oats, as I did), I bulked up the recipe using both yogurt and zucchini. In the past, I have never used a full serving of yogurt in an overnight recipe, but this time I did. This gave better flavor and creaminess with the matcha powder, eliminated the need to add additional liquid, and created a more filling portion of overnight oats.
You’re welcome! (more…)
Another brownie recipe, Lauren? Really?
On second thought, I doubt you guys mind. 🙂
Half a year ago, I finally bought some matcha powder online. Truthfully, I’m not the world’s biggest fan of matcha. I think it needs a lot of sweetener to taste good, and as you know, my digestive system can’t handle sweets. However, after spending all that money on it, and then seeing it camp out in the back of my cupboard for months, I felt guilty. I needed to make another recipe with it, or it was going to keep haunting me.
But what would I make?!
What is a London Fog, you ask? Hold on, I’ll get to that.
Back in college, I had the world’s best barista. Well, I had two excellent baristas, but I’m going to talk about one in particular. Her name was Noelle. We were both majoring in the humanities, so we saw each other around campus and even took a creative writing course together (and she was obviously brilliant at it). She was one of the coolest people I knew. You know those girls who walk around confidently with their own unique fashion sense and don’t give a crap about the trends anyone else is following? But manage to pull it off without looking ridiculous? That was Noelle.
She also happened to be a helluva barista. (more…)
Happy Friday, and happy early July 4th to my American readers. I’m busy unpacking from my move to a new apartment this week, and to keep the blog from being silent this week, I recruited some fantastic blog readers to share their own recipes with you. THANK YOU to everyone who volunteered to help out, and thank you to Monica for submitting this gorgeous recipe for me to post today.
Hello all, my name is Monica and I am from the new food blog, My Pink Recipe Book. I am very honoured to be writing as a guest blog here on the Oatmeal Artist, a blog that I have turned to quite a few times for tasty breakfast inspirations. Today I am sharing with you a very seasonal steel cut oatmeal recipe, featuring loads of strawberries and fresh chamomile (with the option of dried chamomile as well).
Over the past year, one of my favourite weekend activities has become visiting my local Farmer’s Markets in Toronto. With all the gorgeous seasonal produce, I find myself creating recipes on my way home, practically jogging to get into the kitchen and start testing them out. This oatmeal was one of those recipes, inspired by the gorgeous chamomile flowers and luscious strawberries I picked up last Saturday. It is a little unique because instead of adding chopped strawberries at the end, you actually add them right at the beginning so that your oats cook in the strawberry juices instead of only water. The result makes me feel like I’m eating a strawberry pie for breakfast.
The chamomile is very delicate, and the crunchy pistachios match perfectly with the existing flavours. Topping it off with some honey tames the slight tartness the strawberries provide, leaving you with a real treat for your breakfast. I hope you all enjoy this oatmeal as much as I do.
What you'll need:
- 1 cup steel cut oats
- 2 cups water
- 1 pint strawberries, chopped
- 2/3 cups pistachios
- 1 bunch fresh chamomile flowers (about 20 flowers), or 1/2 tbsp dried chamomile
- 2 tbsp honey
- optional: 1 tbsp bee pollen
How to make it:
- Preheat the oven to 300 F (for the pistachios).
- Add oats, water, and sliced strawberries to a pot to bring to a boil.
- While the mixture is heating, mash the strawberries in the pot to help release their juices.
- Add the chamomile petals and yellow centre (avoid the green stem), or the dried chamomile, to the pot.
- Cook oats as normal at this point, until achieving your desired steel cut oats consistency
- While the oats are cooking, bake the pistachios for 20 minutes.
- Portion the oatmeal into two bowls, topping each with 1/3 cup of pistachios, a generous drizzle of honey, and optional sprinkling of bee pollen.
Let me preface by acknowledging that “chai” is Indian for “tea” (or something like that). So when we Americans order a chai tea, we are ordering a “tea tea.” And when we post recipes for “chai oatcakes,” we are simply saying “tea oatcakes.” What we Americans consider “chai” is officially named “Masala chai.”
AKA don’t bother telling me that the name of these oatcakes are nonsensical. I’m just speaking American. [insert American flag and peace sign emojis here]
Okay, now for the more important info: these oatcakes are wonderful. It is incredible how well zucchini fluffs up oatcakes. Look at the top one in the picture! So thick and fluffy!
I’m usually pretty so-so about my chai recipes, but this one is my favorite. The punch of the chai spices were perfect for these oatcakes, and a drizzle of maple syrup on top was all it needed to taste like a million dollars. (What a stupid simile. I bet a million dollars taste pretty dirty and bland.)