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matcha porridge by frances quinn

Posted by Frances on 25th May 2016

matcha porridge by frances quinn

As well as being packed full of antioxidants, matcha powder is a great way to incorporate both vitamins and eye-catching designs into your porridge. The type of milk you use can be varied according to your preference and a mix of half water half milk used. Sweetening your porridge with sugars, syrups or fruits can be done both before or after creating your designs. In fact I would encourage playing around with whatever ingredients you use to create variations on themes and tastes. Desiccated coconut makes for great snow covered ‘matcha’ picchu mountains! Whether cutting out your stencils from re-cycled cereal boxes or sheets of card, heres to creating matcha porridge via scissors, scalpels, spoons and spurtles!

 Serves 1


50g porridge oats (1/2 teapig mug)

300ml milk (1 teapig mug)

Matcha powder



To microwave, add the oats and milk into a bowl and stir to combine. Microwave on high for 5 minutes, stirring halfway through. Leave to stand for 2 minutes.

If making your porridge on the hob, add the ingredients to a small saucepan and bring up to the boil slowly and simmer for 4-5 minutes, stirring occasionally until the oats have cooked, the mixture thickened and reached a creamy consistency.

Add more water or milk according to your desired preference, however be aware that too liquid a porridge will prove more tricky to stencil over.


Once your porridge has cooled down slightly, creating a slightly more stable surface, place your cut out stencil over the bowl. Using a fine sift, carefully dust over the matcha powder and pull back the stencil to reveal your matcha design.


matcha tea ‘leaf’

matcha leaf

matcha picchu   

matcha picchu

matcha green man 

matcha green man

5* matcha    

matcha star

teapigs matcha ’t’ 

t stencil