Matcha Oatmeal with Blueberry Compote


September 25, 2019

This matcha oatmeal with blueberry compote from Amy Chaplin’s new book, Whole Food Cooking Everyday, and super easy, and so hearty and delicious!

Matcha Chia Oatmeal with Blueberry Compote

This incredible matcha oatmeal with chia seeds and hemp seeds comes from Amy Chaplin’s incredible new book, Whole Food Cooking Everyday, and is super easy to make, and so hearty and delicious.

The Lowdown on Using Arrowroot and Kuzu from Amy:

“My compote thickeners of choice are arrowroot and kuzu; both are flavorless and have a long shelf life. Arrowroot, a white powdery starch that comes from a West Indian plant, is easily found in supermarkets and is inexpensive. Kuzu, a white starch that comes from a wild Japanese mountain root, is used medicinally in Japan and in macrobiotic cooking; it is known for its soothing effect on the stomach and for its immune-boosting properties. It is much more expensive than arrowroot, and it comes in white lumps that must be crushed before measuring; you will need about a third less kuzu than arrowroot in any recipe. Although it’s not absolutely necessary to thicken every compote you make, especially one you plan on spooning over breakfast porridge—where the extra juice is welcome—adding arrowroot or kuzu does result in a nicer presentation, as the fruit takes on a lovely sheen.”

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Matcha Chia Oatmeal with Blueberry Compote

This matcha oatmeal with blueberry compote from Amy Chaplin's new book, Whole Food Cooking Everyday, and super easy, and so hearty and delicious!

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Blueberry Compote - Makes 2 cups (480ml):

Matcha Oatmeal:

Instructions

For the blueberry compote:

  1. Combine the berries, orange juice, vanilla, and
    salt in a medium pot and bring to a boil over high heat. Cover the pan, reduce
    the heat to low, and simmer for 5 minutes, or until the berries have softened
    and released their juice.

  2. Dissolve the arrowroot in the water in a small cup, then slowly drizzle into the simmering berries, stirring constantly. Once the compote has returned to a simmer and thickened, remove from the heat.

  3. Serve warm or at room temperature. Store the cooled compote in a sealed jar in the fridge for up to 5 days.

For the matcha oatmeal

  1. Combine the oats and the chia, hemp, and flax seeds in a medium bowl; set aside.

  2. Drain and rinse the almonds and transfer them to your blender container. Add the 2 ¾ cups (660 ml) filtered water, date, vanilla, matcha powder, cardamom, and salt and blast on high for 30 to 60 seconds, until completely smooth.

  3. Pour into the oat mixture. Stir well to combine and set aside for 25 to 30 minutes, until thick and creamy.

  4. Serve topped with the blueberry compote, or store in an airtight container in the fridge for up to 4 days. The oatmeal will thicken further in the fridge.

Recipe Notes

Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.