Today is launch day for my third cookbook, Vegan Yack Attack’s Plant-based Meal Prep, and I can hardly believe it’s finally here. It feels like just yesterday I was sharing behind-the-scenes photos from the cover shoot. I’ve already shared a few recipes and previews, but to celebrate I’m posting a simple, pretty breakfast recipe — Matcha Oatmeal — and announcing a special giveaway.

Releasing a cookbook is a mix of relief and stress. The cooking, testing, writing, and photography are complete, but now I move into promotion and events. This weekend I’ll be at Vegenation Henderson for a pop-up featuring three recipes from the new book on the menu (1/11–1/12). I’ll be there both days from 11 a.m. to 6 p.m., selling and signing copies.

I’ll be traveling toward the end of the month, so events will continue after mid-February. I’m also hoping to do a brewery dinner or a tasting-collab — that would be amazing. If you’d like me to bring the book tour to your city, please get in touch.

For today’s recipe I wanted something quick, pretty, and flavorful — qualities not always associated with oatmeal. This matcha oatmeal is creamy and lightly sweet, brightened by tart raspberries and crunchy coconut flakes. If you have black sesame seeds on hand, they add a subtle savory contrast and a nice visual touch.

I also made a short video showing three dishes from the cookbook being prepared quickly. After you try the matcha oatmeal, don’t forget to enter the giveaway for signed copies of all three of my cookbooks.

Here are a few favorite recipes from past years to browse while you’re here: PB&J Buckwheat Granola, Butternut Squash Bacon Soup, Plantain Tempeh Breakfast Hash, Healthy New Year Recipes, Banana Recovery Smoothie, Thai Curry Cauliflower Bites, and Banana Almond Butter Oatmeal.

Yield: 4 servings

Matcha Oatmeal

Oatmeal is a quick, customizable breakfast. Here, matcha powder adds a gentle caffeine lift and a pleasant earthy note. The sweetness of the oats balances bright raspberries for a satisfying morning bowl. Recipe and text reprinted with permission from Jackie Sobon and Fair Winds Press, Copyright 2020.

Prep Time
2 minutes

Cook Time
5 minutes

Total Time
7 minutes

Ingredients

• 3 1/2 cups (830 ml) water
• 3 cups (323 g) rolled oats
• 1 cup (235 ml) plain unsweetened nondairy milk, divided
• 1/3 cup (80 ml) agave nectar
• 2 teaspoons (10 ml) vanilla extract
• 2 teaspoons (6 g) culinary matcha powder
• 1/8 teaspoon salt
• 1 cup (125 g) fresh raspberries
• 1/4 cup (20 g) unsweetened coconut flakes
• 1/2 teaspoon black sesame seeds

Instructions

1. In a large pot over medium heat, bring the water, oats, and 3/4 cup (175 ml) of the nondairy milk to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the oats begin to break down and become creamy, about 5 to 7 minutes.
2. While the oats cook, whisk together the remaining nondairy milk, agave nectar, vanilla, and matcha powder in a small bowl until smooth and lump-free.
3. Stir the matcha mixture and salt into the oatmeal. When the oats have thickened to your preference, divide among four bowls or storage containers.
4. Top each serving with raspberries, coconut flakes, and black sesame seeds. Serve warm, or refrigerate for up to 7 days for meal prep.

Nutrition Information:

Yield:

4

Amount Per Serving:
Calories: 414Total Fat: 8gCarbohydrates: 74gFiber: 10gSugar: 25gProtein: 11g

Nutrition information is approximate and may vary.

Did you make this recipe?

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More oatmeal recipes you might like!

• Savory Rosemary Veggie Oats
• Baked Stuffed Oat Cups
• Chunky Monkey Baked Oatmeal
• Pecan Persimmon Oatmeal

VYA’s Plant-Based Meal Prep Giveaway

Enter the giveaway to win signed copies of all three cookbooks.

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