Yet another recipe I’ve recently posted to Yoga By Candace, and I’m absolutely in love with this one!
The blueberries are absolutely bursting with flavor, the crispness and texture of the spiced oat topping adding the complementary CRISP.
I’ve gravitated more towards single-serve or smaller desserts over the years – y’all can talk smack about a mug cake all you want, I am HERE for them! – and owning a set of ramekins can help in developing – and then devouring – these recipes.
Note: I’ve made this recipe three times in the past week. I just can’t STOP! Has the fact that it’s been in the 90s for weeks with tropical humidity within this urban jungle called New York stopped me from having my oven on at 350°F?
Clearly not. Didn’t you read? I’ve made this recipe three times in the past week. 😆
If there is one thing I’ve missed while working from home, it’s been my matcha lattes. Call me bougie if you must, but they are my stimulant of choice. Caffeine and I are not simpatico on the whole – and it’s not a good look for me to take a 1/4 Xanax in the middle of a work day to keep my heart from beating out of my chest! (Which may or may not have happened when I tried cold brew on a lark once…*ahem*…) – but the steadier mellower caffeine release that comes with matcha, plus the L-Theanine, I can deal with that.
I’ve made an Iced Strawberry Matcha Latte for Seek Satiation before – it’s part of large cache of “retired” recipes that live on in my archives, but may return again one day – but I wanted to try blueberry to change things up a bit. I considered blackberries or raspberries to make a sauce for this latte, but ugh, SEEDS. Even the most thorough sieving tends to yield a few, amiRITE?
I recently learned about Golde, a Brooklyn-based company that has matcha, wellness drink blends, and some facial masks. The CEO & Co-Founder, Trinity Mouzon Wofford, has really helped craft something special with this company! Speaking for the matcha, it’s wonderfully smooth; for those that might be apprehensive about trying matcha because they’ve heard it’s too grassy, you won’t find that with this blend, so it’d be an excellent introduction if you’re a first time matcha consumer. On a non-Iced Blueberry Matcha Latte note, I also bought their Clean Greens face mask, and my skin has been smooth as a baby’s chubby little thigh since I used it two nights ago. I’m just in love with Golde – and I’m not getting paid to say this, I’m just an instant fan! 😆 – so I hope you will support this Black-owned / woman-owned business, y’all.
Okay, back on track with this sexy latte here…
Iced Blueberry Matcha Latte
(Makes one 8 oz. serving)
1/4 cup blueberries, rinsed
1/4 cup water
1 teaspoon matcha powder
2 tablespoons warm water
Handful of ice
6 ounces milk of choice
Before We Get Started…
Feel free to add a little bit of sugar or sweetener to your blueberry sauce, I just prefer no added sugars.
1.) For the blueberry sauce, add blueberries to a small saucepan over medium heat and stir. Once the berries start to leak or burst, add water in intervals – do not dump in all of the water at once! – and stir, breaking down the berries with the back or a spoon or fork. As sauce starts to thicken, continue adding water and stirring. Once berries are fully broken down and and mixture has reduced / thickened, remove from heat. Pour mixture through a fine sieve over a bowl and press berries through, making sure to leave as much larger berry material behind as possible. Set aside.
2.) In a small bowl, combine matcha and water and mix thoroughly with a matcha whisk; you can use a small baking whisk or a fork, if necessary. Mix until smooth, without clumps. Set aside.
3.) Assemble iced matcha latte by adding blueberry sauce to the bottom of an 10 ounce glass. Add a handful of ice to the glass. Slowly pour in your milk of choice; some of the blueberry sauce might move around or slightly incorporate with the milk, but do not worry, just continue to pour slowly over the ice. Finally, slowly top with matcha…while trying to figure out how professional baristas do such an amazing job keeping the matcha from immediately blending with the milk. Ha! Enjoy!
Ugh, I know, this recipe is familiar (I’ve done this…AND this…in the past) and this genre of oat-based creations is a trifle overdone.
Truth: This recipe post was supposed to be my version of Spaghetti al Limone. I was looking through all of the photos I took of it last weekend and shook my head in defeat as I softly muttered, “…nope…nope…nope…nope…” Honestly, not one photo of the bunch was worthy of posting. The lighting on the day I took the photos of the dish was okay, but most photos turned out blurry. In addition, most looked awkward in plating / presentation.
The upside? I guess I’ll have to make…and eat…another batch of Spaghetti al Limone soon! There are certainly worse calamities to deal with in this wacky world of ours.
So…here’s a filler recipe. My opening sentence may make it seem as though I’m knocking overnight oats on the whole. I’m not. This recipe is my life saver and delicious to boot! I doubled it last week, brought it to work, and had breakfast for two days!
After years of experimentation, I find that a nice healthy glob of peanut butter is what makes my overnight oats the most palatable and satiating. Yogurt makes them pasty, in my multiple experiences; peanut butter keeps ’em creamy.
If y’all catch me trying to post another blueberry and oat amalgamation in the future, please stop me from myself. Ha! I think I’ve reached my quota for this blog. 😉
Peanut Butter Blueberry Overnight Oats
– 1 cup old-fashioned rolled oats
– 1/2 cup milk of choice (dairy or non-dairy)
– 1/4 cup fresh blueberries
– 1 teaspoon honey (or sweetener of choice; omit honey if vegan)
– 1 tablespoon peanut butter (or other nut butter)
– 1 teaspoon vanilla extract
– 2 hearty dashes of ground cinnamon
Before We Get Started…
– If your peanut butter is too hard or creamy, microwave it until softened.
1.) Combine all ingredients in a bowl and mix until combined. Transfer to container of choice and place in refrigerator. Allow to sit for at least 4 hours, preferably overnight. Oats will stay edible for up to three days.