are you still eating healthy (or trying to)? YES? (i’m trying but i’ve been out of town the last two weekends). let’s stay on the wagon (or get back on it). 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).
1 year ago: Roasted Brussels Sprouts with Kimchi and Ginger, Maple Persimmon Upside Down Cake
2 years ago: Winter Panzanella with Roasted Vegetables, Huckleberry’s Chocolate Chunk Muffins
3 years ago: Easy Stovetop Macaroni, Peas, Bacon and Cheese a la Jamie Oliver (College Edition), Chocolate Meringue Cake with Whipped Cream and Raspberries
4 years ago: Nanaimo Bars, Basic Scones
Matcha Coconut Breakfast Bowl
- 1/3 cup pearl barley
- 1/3 cup coconut milk
- 1/4 tsp matcha powder
- 1 nectarine chopped
- 1/4 cup toasted walnuts chopped
- 1/4 cup toasted flaked coconut
- 1 T chia seeds
- 1 tsp maple syrup
Bring the barley, coconut milk and 1 cup 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.
Sprinkle the matcha over the barley, and mix until completely combined.
Spoon the barley into a bowl, and top with the nectarines, walnuts, coconut and chia seeds. Drizzle with the maple syrup, then eat warm.
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.
more breakfast and brunch ideas