Matcha and kiwi smoothie bowl with toasted matcha muesli - Eat Love Share

Matcha and kiwi smoothie bowl with toasted matcha muesli

By on February 25, 2016

Serves 1
  • 1 kiwi fruit, roughly chopped
  • 1/2 Golden delicious apple, roughly chopped
  • 1/4 cup coconut water
  • 1/2 cup Chris’ Greek style natural yoghurt
  • 1-2 tsp rice malt syrup (optional – refer to note)
  • 2 tsp good quality matcha powder
Matcha muesli:
  • 3/4 cup rolled oats
  • 4 tbsp shredded coconut
  • 2 tbsp sunflower seeds
  • 1 tbsp chia seeds
  • 1 tbsp rice malt syrup
  • 1/2 tbsp rice bran oil
  • 2 tsp good quality matcha powder
Optional toppings:
  • Matcha powder, sifted
  • Diced kiwi fruit
  • Thinnly sliced apple
To make muesli:
  • In a bowl, mix the first four dry ingredients together.
  • Heat oil in a large frying pan over low medium heat and add rice malt syrup.
  • Once the syrup starts to bubble, add the dry ingredients into the pan and stir till coated with melted syrup. 
  • Turn the heat down to low and sprinkle over matcha powder, mix thoroughly.
  • Keep regularly stirring the muesli for approximately 4-5 minutes or until it smells toasty and the oats are a light golden colour.
  • Remove from heat and allow to cool down.
  • Store in an airtight container.
To make smoothie bowl:
  • Place all the smoothie ingredients in a blender and blend till smooth.
  • Pour the smoothie into a shallow bowl.
  • Sprinkle 1/2 cup of toasted muesli over the the top of the smoothie and any of the other optional toppings.
  • Note: The amount of rice malt syrup added to the smoothie bowl is dependant on the sweetness of the fruit – the less sweetner added, the more tangy the smoothie will taste. You can blend all the  other ingredients first and then add the sweetener after tasting the smoothie.


This recipe was created for us by @Feedmeichi