Who loves matcha??? ME! I drink matcha almost every morning, and I thought it was time to incorporate it into my breakfast/ dessert recipes. This olive oil matcha cake is so moist, nutritious, and filling! Blending up oats and making cake out of it is by far my new favorite breakfast. I know baked oats have been a thing for a while now, but I love making new, fun flavors to make the mornings more exciting.
Besides matcha’s amazing flavor, did you know that matcha is full of antioxidants, boosts brain functions, helps with weight loss, shown to reduce cancer, and helps with heart health! There are so many different benefits, so I try to incorporate it into my daily routine.
How do I prep, make, and store?
This recipe, along with my other baked oat recipes, are super easy to make and only require a handful of ingredients. Most of my baked oats recipes use the same base batter that consists of oat flour, almond milk, baking powder, and protein powder. Since I like to eat this for breakfast, I usually add protein to get some first thing in the morning! To store I split it into single serve portions and pack into air tight containers. They last in the fridge for 3-4 days.
Other baked oat recipes!
- Apple Crisp Baked Oats
- Protein Coconut Blueberry Bakes Oats
- Healthy Single Serve Banana Bread
- Chocolate hazelnut protein cake
Key ingredients for this olive oil cake:
- Gluten free oats
- I tend to buy a big bag of gluten-free oats, then make my own oat flour using a spice grinder or a high speed blender. Just make sure that the flour is super fine
- Matcha
- This is the key ingredient for this recipe! I use culinary grade matcha because it is cheaper than ceremonial grade. These two types are very similar in health benefits, but the ceremonial grade has a more intense flavor!
- Vanilla protein powder
- This ingredient is totally optional. If you do omit this add two more tablespoons of almond flour and some additional sweetener since the protein powder is the main sweetener for this recipe.
- Almond milk
- Almond milk works great in baking when it’s paired with oats or oat flour. The oats soak up all of the liquid and create a nice moist texture.
- Olive oil
- I usually don’t add oil to my baked oats recipe, but after this recipe I might start! It adds a new level of moisture that makes the oats so much better!
Olive Oil Matcha Cake
Ingredients
- 1½ cup gluten free oat flour
- 1 tsp matcha
- ½ tsp baking powder
- 2 servings vanilla protein powder
- ¼ tsp salt
- 1 cup + 1 tbsp almond milk or plant milk
- 1 tbsp olive oil
Instructions
- Preheat the oven to 350F.
- Start by whisking together the oat flour, baking powder, matcha, protein powder, and salt.
- Mix in the almond milk and olive oil.
- Pour into an oven safe bowl and bake at 350F for 20-25 minutes.
- Top with vegan Greek yogurt and a sprinkle of match powder.
