Matcha Protein Loaf: A Wholesome Bake Made With Vanilla Matcha Latte

Most people meet matcha in a cup. It gets whisked into hot water, topped with milk, and that's where the tin usually stays — on the shelf, waiting for the next morning.

It's worth doing more with it. Matcha is a powder, which makes it one of the easiest ingredients to fold into baking. It carries a soft, grassy sweetness that works beautifully against coconut and vanilla, and it lends whatever you bake that unmistakable green colour that no other natural ingredient quite manages.

This matcha loaf comes from @martina.mfl, and it's built around the +boost Vanilla Matcha Latte. Creamy coconut, smooth vanilla matcha, oats instead of flour, and a matcha yoghurt topping that turns a simple loaf into something you'd happily put in front of guests.

It's a slow-weekend bake. Good with an afternoon coffee, good sliced and shared, and very good with a second matcha latte alongside it.

Why this one works

It uses matcha you already have. No specialist ceremonial-grade tin needed for baking. One scoop of your matcha powder does the work, and the vanilla in the blend means you're not fighting to balance the flavour.

The matcha isn't just for colour. The +boost Vanilla Matcha Latte is made with organic matcha, L-theanine and collagen — so the scoop going into your batter is doing more than tinting it green.

It's oat-based. No flour, no refined sugar. Oats give the loaf a dense, satisfying crumb that holds up for days.

It's genuinely easy. Two bowls, one tin, under half an hour in the oven.

Ingredients

For the loaf

• 2 eggs
• 100g coconut oil (or vegetable oil), melted
• 125ml coconut milk
• 1 cup honey (or maple syrup)
• 1 tsp vanilla extract
• 160g oats
• 60g shredded coconut
• 1 scoop +boost Vanilla Matcha Latte
• 6g baking powder
• 1 scoop vanilla protein powder (optional)
• A pinch of salt

For the topping

• 60g plain Greek yoghurt
• A small amount of matcha powder
• Extra shredded coconut
• Pistachio crumbs

Method

1. Preheat the oven to 180°C (160°C fan). Grease or line a loaf tin.
2. Combine the wet ingredients. In a large bowl, whisk together the eggs, melted coconut oil, coconut milk, honey and vanilla extract until smooth and well combined.
3. Combine the dry ingredients. In a separate bowl, mix the oats, shredded coconut, +boost Vanilla Matcha Latte, baking powder, optional vanilla protein powder and salt.
4. Bring them together. Add the dry ingredients to the wet and stir gently until just combined. Do not overmix — overworking the batter is what makes an oat loaf tough.
5. Fill the tin. Pour the batter into the prepared loaf tin and smooth the top.
6. Bake for 25–30 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
7. Cool properly. Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. This matters more than it sounds — topping a warm loaf will melt the yoghurt straight off it.
8. Top and finish. Mix the Greek yoghurt with a little matcha powder and spread over the cooled loaf. Finish with shredded coconut and pistachio crumbs.

The matcha yoghurt topping

The topping is where the loaf earns its looks. A spoonful of matcha whisked through plain Greek yoghurt gives you a pale green layer that sets off the darker crumb underneath, and the tartness of the yoghurt cuts through the honey nicely.

Add the matcha gradually. A little goes a long way, and it's far easier to deepen the colour than to pull it back.

What to serve it with

A slice of this with a Vanilla Matcha Latte — hot in winter, iced through the Maltese summer — is the intended pairing, and it's a good one. Same flavour in two forms, one of them caffeinated enough to justify the second slice.

It's also a decent breakfast. Oats, eggs, coconut and yoghurt make it substantial enough to actually hold you until lunch.

Matcha loaf FAQs

Can I use any matcha powder for baking?

Yes, though the result changes. Culinary-grade matcha is designed to hold its flavour against other ingredients, while a sweetened or flavoured blend like the +boost Vanilla Matcha Latte brings vanilla and sweetness with it, so you need less added sugar. If you switch to plain unsweetened matcha, expect a sharper, more grassy loaf.

Why is my matcha loaf brown instead of green?

Heat dulls matcha's colour — this is normal and happens to every baked matcha recipe. The crumb will be a muted olive rather than the bright green of a latte. The yoghurt topping is what restores the colour, which is exactly why it's there.

Can I make this without protein powder?

Yes. The scoop of vanilla protein powder is optional and the loaf works fine without it. If you leave it out, the crumb will be slightly softer and more moist.

How much caffeine is in a slice?

One scoop of matcha spread across a whole loaf works out to a very small amount per slice — far less than a cup of coffee or a full matcha latte. It's not a bake that will keep you up.

Is matcha good for you?

Matcha is a whole-leaf green tea, so you consume the leaf rather than an infusion of it. It's a source of antioxidants, and the +boost blend adds L-theanine, which is often paired with caffeine for a steadier lift than coffee alone. You can read more on the +boost Matcha Latte product page.

Can I make it dairy-free?

The loaf itself already is — it uses coconut milk and coconut oil. Only the yoghurt topping contains dairy, so swap in a coconut or oat yoghurt and the whole thing is dairy-free!

Recipe by @martina.mfl. Made with +boost Vanilla Matcha Latte