Matcha Oatmeal

 

Ingredients

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Dry:

1/2 cup organic rolled oats

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Wet:

1 cup milk of choice (I use unsweetened almond milk)

30g pitted dates (about 4-5 small)

1 scoop vanilla protein powder

2 large handfuls baby spinach

1 teaspoon matcha powder

pinch cinnamon

1 teaspoon vanilla

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Directions

Blend all wet ingredients in a high speed blender until creamy and smooth.  

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To prepare and serve immediately:

Put oats in small saucepan. Add the matcha mixture to the saucepan.  Heat over medium heat, stirring frequently, until oatmeal is desired consistency.

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To prepare in advance:

Put oats in a small container that has a lid. Add the matcha mixture to the oats and stir until combined. Cover and store in the refrigerator overnight, or up to 48 hours. When ready to serve, can either heat in a saucepan or serve cold.

 

Serve with raisins, maple syrup, and oat milk to achieve desired carb content pre-ride or race!

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Base recipe: 400 cal, 60g carbs, 8g fat, 29g protein

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