Matcha Coconut Breakfast Bowl

are you still eating healthy (or trying to)? YES? this matcha coconut breakfast bowl is perfect for starting your day with, especially if you're rushing off to your LAST COMPUTER SCIENCE CLASSES OF COLLEGE and then doing some internship things and plotting where to adventure to next.

speaking of the internship: i wasn't looking for any more internships (except disney ones lol), and then this one landed in my lap. someone reached out to me about it, and next thing you know, i'm interning for one of the competitors of the company i interned during summer 2016. so while the function i'm performing for them is what i (think) want to do full-time post-grad, this product isn't quite as exciting to market as the one i was working on this recent summer. sigh.

now, that matcha coconut breakfast bowl. i was on a huge barley kick when i first made this, partially because it's super cheap when you buy it from the bulk bins at whole foods, but mostly because i love how chewy it is.

pair that heartiness with crunchy chia seeds, walnuts and coconut, as well as some juicy nectarines (or whatever you have on hand), and you're golden. or green.

and while this does skew more heavily towards the healthy breakfast category than the decadence of brunch, might i suggest a smidge of sweetened condensed milk on top? you get major milk tea vibes, which i'm not mad about (especially early in the morning).

if you're like, screw this, bring back the decadent breakfasts and make them tea-flavored, how about some matcha waffles?

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Matcha Coconut Breakfast Bowl

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This matcha coconut breakfast bowl features fiber-rich barley to keep you full til lunch, and plenty of matcha, fruit, coconut and nuts to keep things interesting.

Course: Breakfast, Brunch

Cuisine: American, Japanese

Keyword: barley, chia seeds, coconut, dairy-free, egg-free, fruit, grain bowl, green tea, maple syrup, matcha, nectarine, stone fruit, tea, vegan, vegetarian, walnuts

Servings: 2 people

Calories: 417 kcal

Ingredients

• ⅓ cup pearl barley
• ⅓ cup coconut milk
• 1 cup water
• ¼ teaspoon matcha powder
• 1 nectarine chopped
• ¼ cup toasted walnuts chopped
• ¼ cup toasted flaked coconut
• 1 tablespoon chia seeds
• 1 teaspoon maple syrup

Instructions

1. Bring the barley, coconut milk and water to a boil in a medium pot. Turn it down to a simmer and cover. Cook for 30 minutes, or until chewy but not starchy. Keep an eye on it to make sure that it doesn't boil over. If it looks like there's no more water left, add a splash more.

2. Sprinkle the matcha over the barley, and mix until completely combined.
3. Spoon the barley into a bowl, and top with the nectarines, walnuts, coconut and chia seeds. Drizzle with the maple syrup, then eat warm.

Recipe Notes

By no means do you have to stick with these topping ideas! Use whatever fruits are in season, whatever nuts you like, whatever seeds you can tolerate.

I know I sliced the nectarines in the picture, but chopped makes much more sense for even distribution with the barley.

You can leave out the maple syrup drizzled on the top if you want. You can also use brown sugar or agave to sweeten. And if you're okay with this not being vegan, honey or sweetened condensed milk works well.