BAKED OATS WITH STROOPWAFEL
Enjoy a delicious twist on classic baked oats with creamy YOSOY Oat Matcha and sweet stroopwafel pieces. This easy matcha baked oats recipe is a warm and comforting vegan breakfast, naturally sweetened with banana and agave syrup. It’s perfect for anyone looking for a simple, nourishing start to the day or a cozy matcha breakfast treat that feels indulgent but is still healthy.
INGREDIENTS:
50g oats
100 ml YOSOY Oat Matcha
1 teaspoon baking powder
1 ripe banana
1 teaspoon vanilla extract
1 teaspoon agave syrup
1/2 stroopwafel
1 teaspoon quark (optional)
PREPARATION (STEP BY STEP)
Make this simple and tasty matcha baked oats with stroopwafel by following these steps:
1. Preheat your oven to 175°C (347°F).
2. In a deep plate, mash the banana with a fork. Add YOSOY Oat Matcha, vanilla extract, and agave syrup, then mix well.
3. Stir in the oats and baking powder until the mixture forms a thick batter.
4. Pour the batter into a small oven-safe dish.
5. Slice the half stroopwafel into thin strips and spread them evenly on top, pressing lightly into the batter.
6. Bake for 20–25 minutes until golden and set.
Optionally, serve with a spoonful of quark for added creaminess.
Try More Matcha Breakfast Recipes
If you enjoyed this baked oats recipe, check out our other delicious matcha breakfasts like Chia Pudding with Blueberries and Matcha, Matcha Overnight Oats, or Matcha Banana Pancakes with Pistachio for more wholesome and tasty ideas.
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