Matcha Overnight Oats
Inspired by techniques from NYT Cooking.
Earthy matcha and creamy yoghurt make these overnight oats a sustaining breakfast with pretty green colour and subtle caffeine lift.
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Method
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Equipment
- lidded tub (about 1000 ml)
- whisk
- tea strainer or small sieve
- spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 260 kcal |
| Protein | 9.5 g |
| Carbohydrate | 37.9 g |
| of which sugars | 16.5 g |
| of which free sugars | 7 g |
| Fat | 8.4 g |
| of which saturates | 3.4 g |
| Fibre | 6.7 g |
| Salt | 0.18 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Overnight soak
- 480 ml oat milk or whole milk, plus more to serve
- 35 ml maple syrup
- 1 tsp unsweetened matcha powder, sifted
- ¼ tsp vanilla
- 95 g rolled oats (not instant)
- 2 tbsp chia seeds
To serve
- 120 g Greek-style yoghurt
- 150 g raspberries or other fresh fruit
- 1
Prepare matcha. Sift 1 tsp unsweetened matcha powder into a lidded tub (about 1000 ml).
- 2
Add liquid. Pour in 480 ml oat milk or whole milk, 35 ml maple syrup and ¼ tsp vanilla.
- 3
Whisk. Whisk thoroughly until smooth with no matcha lumps.
- 4
Add oats. Stir in 95 g rolled oats and 2 tbsp chia seeds.
- 5
Chill. Cover and refrigerate at least 3 h or overnight.
- 6
Finish. Before eating, stir well and loosen with a little more milk if you like, then divide between 4 bowls or glasses.
- 7
Top. Crown each with 30 g Greek-style yoghurt and 37.5 g raspberries or other fresh fruit.
Storage
Keep covered in the fridge for up to 3 days; stir before eating and add more milk if the mixture is too thick. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
