15 Matcha Breakfast Recipes

At breakfast, the choice often comes down to the time you have. A saucepan makes a warm bowl, a jar waits overnight in the refrigerator, and a batter calls for a skillet, oven, or waffle iron. These matcha breakfasts cover all three approaches. For other times of day, the full matcha recipe collection also covers drinks, savory dishes, and desserts.

We'd start with porridge if you want to eat right away, or overnight oats if you'd rather open a ready jar in the morning. For brunch to share, look next at crepes and waffles.

Which matcha breakfast should you make?

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  For a warm bowl to serve right away, cook matcha porridge in a saucepan.
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  Prepare matcha overnight oats in a jar the night before if you want a cold breakfast without morning cooking.
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  For two dessert glasses that set in the refrigerator, matcha chia pudding needs a second stir after ten minutes.
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  A matcha smoothie bowl is served cold and thick. Use a spoon instead of a straw. To switch from bowl to glass, a matcha smoothie blends banana and strawberries in six minutes.
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  If you want to top several bowls, matcha granola turns crisp after cooling.
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  For twelve portions to cut after cooling, press matcha bars into a pan before baking.
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  The date and oat mixture for matcha energy balls is rolled by hand and firms up in the cold, without an oven.
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  Matcha banana bread needs ripe bananas and a loaf pan for eight slices to serve after cooling.
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  Cooked two at a time in a skillet, matcha pancakes need a thick batter and take 32 minutes.
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  The batter for matcha crepes spreads thinly in a skillet for flexible portions rather than thick ones.
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  For a crust marked by the waffle iron, matcha waffles need 15 minutes of batter rest before cooking in batches.
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  Matcha mochi waffles owe their soft center to mochiko, a glutinous rice flour.
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  For matcha French toast, soak slices of stale brioche in milk, egg, and matcha, then brown them in a skillet.
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  Matcha mochi pancakes get a soft, springy crumb from mochiko.