Go Back
+ servings
This matcha coconut breakfast bowl has a base of filling matcha-tinted barley. #matcha #coconut #breakfast #vegan #barley

Matcha Coconut Breakfast Bowl

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 417 kcal


  • 1/3 cup pearl barley
  • 1/3 cup coconut milk
  • 1 cup water
  • 1/4 teaspoon matcha powder
  • 1 nectarine chopped
  • 1/4 cup toasted walnuts chopped
  • 1/4 cup toasted flaked coconut
  • 1 tablespoon chia seeds
  • 1 teaspoon maple syrup


  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.