Matcha French Toast Sticks

There’s something about French toast that I find so delicious, homey, and comforting. My mom would always cook French toast for us when we were kids, so this breakfast time treat brings me back to the good old days.

Now that I’m older, wiser, and in need of a caffeine boost to get through my day, I’ve revamped my mom’s simple French Toast recipe into one that’s loaded with an extra boost of nutrition.

My recipe for Matcha French Toast Sticks with Blueberry Yogurt Dip is where fun, kiddy finger food meets an extra dose of good health. The recipe uses 2 types of coconut milk and honey as the base for an eggy custard soak. Traditional spices like cinnamon and nutmeg are then mixed in with a healthy dose of eye-opening matcha and antioxidant-rich flax seeds for an added layer of flavor and vitality.

Blueberry Yogurt Dip makes the perfect dipping partner for these French Toast Sticks–it’s creamy, tangy, and naturally sweet without being overly cloying like maple syrup. The dip gets it’s sweetness from both blueberry jam and honey, which loosen the Greek yogurt into a thinner, more dunkable consistency.

I have to admit, I don’t think this is the best looking recipe, but I can assure you that it will absolutely deliver on taste, healthfulness, and simplicity. These French toast sticks will get you through the busiest of days while satisfying that little kid in you who loves their breakfast time to be fun, festive, and very, very yummy!

Matcha French Toast Sticks with Blueberry Yogurt Dip

Makes 12 sticks.


{Matcha French Toast Sticks}

4 pieces of thick cut white or wheat bread

2 eggs

1/3 cup coconut or almond milk (the light kind, from a carton)

2 Tbsp coconut milk (the heavy kind, from a can)

1 Tbsp honey

2 tsp vanilla extract

1/2 tsp cinnamon

1/8 tsp ground nutmeg

2 tsp matcha powder, sifted

2 Tbsp ground flax seeds

coconut oil, for cooking

{Blueberry Yogurt Dip}

1/2 cup Greek non-fat yogurt

3 Tbsp low-sugar blueberry jam

1 Tbsp honey


1 tsp confectioner’s sugar

1 tsp matcha


serrated knife

shallow bowl or casserole dish

large skillet


cooling rack

medium bowl




1.)  Using serrated knife, cut each slice of bread into 3 equal, long slices (sticks). Set aside.

2.)  In a shallow bowl or casserole dish, mix eggs, coconut/almond milk, heavy coconut milk, honey, vanilla, cinnamon, nutmeg, matcha, and flax seeds together using a whisk. You may have to whisk vigorously to get the honey mixed in.

3.)  In a large skillet, heat 2-3 teaspoons of coconut oil on med-high heat. Cook 6 French Toast Sticks at a time, making sure to cook each piece on all 4 of it’s oblong sides. Remove the sticks from the skillet when all sides have cooked to a golden brown. Set them aside on a cooking rack, then repeat this process with the other 6 pieces. Set French Toast pieces aside to cool.

4.)  Make the Blueberry Yogurt Dip by mixing the yogurt, jam, and honey together in a medium bowl. Garnish French Toast Sticks with some sifted confectioner’s sugar and matcha powder. Serve Matcha French Toast Sticks with Blueberry Yogurt Dip and enjoy!