Matcha porridge

I used to eat porridge for breakfast pretty much every day, but haven’t had it for a long time now. I felt like a nice warming bowl of creamy porridge this morning though, and rather than my classic favourite (banana, raisins and almond butter) I made a gorgeous matcha green tea version!

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I cooked gluten-free rolled oats in almond milk (top tip: although Rude Health’s almond milk is the tastiest I’ve had by far, Provamel’s version is the creamiest and was perfect for this little breakfast project). Once simmering, I added cinnamon and matcha powder, along with some rice protein.

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I topped this with raspberries, blueberries, almonds and tahini. I probably should have waited for sunrise to take pictures in the natural light, but I was too excited to make this (not to mention hungry, I’d been dreaming of it since the night before!) and couldn’t wait. So, apologies for not being able to properly capture its beautiful, delicate green colour. #MustTryHarder …

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