Right. We need to talk about breakfast. Specifically, the fact that most of us are either skipping it entirely or eating something that doesn't do much for us. Matcha overnight oats solve this problem spectacularly.
This is another one of those beautifully lazy recipes where you do five minutes of work the night before and wake up to something that feels luxurious. Creamy oats, earthy matcha, however you want to top it; this is the breakfast that has no right being as good as it is.
Ingredients (serves 1)
- ½ cup rolled oats
- 1 tsp The Matcha Yaad Peach Matcha
- ¾ cup oat milk
- 2 tbsp Greek yoghurt (or coconut yoghurt for a dairy-free option)
- 1 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Pinch of salt
Method
- Sift matcha into your jar or container. Add 1 tbsp of the oat milk and whisk into a smooth paste.
- Add the remaining oat milk, yoghurt, maple syrup, vanilla and salt. Mix well.
- Stir in the oats until everything is combined.
- Seal and refrigerate overnight (minimum 6 hours).
- In the morning, stir and add a splash more milk if needed to loosen.
- Top as you like and eat.
Topping ideas: Sliced banana and honey, fresh berries and granola, mango and coconut flakes, or a swirl of almond butter.
A few things to note:
The paste method: Mixing the matcha with a small amount of milk first prevents it from sitting in clumps throughout the oats. It sounds fussy. It isn't. Do it.
Oats: Rolled oats are the move. Quick oats go mushy. Steel-cut oats won't soften enough overnight. Rolled oats hit the perfect balance of creamy and textured.
Yoghurt: This adds creaminess and a subtle tang that pairs beautifully with the matcha. If you prefer a thinner consistency, simply leave it out. Coconut yog is a great substitute.
Sweetness: Taste in the morning after everything has settled. The flavours develop overnight and it often needs less sweetener than you'd think when first mixing.
Five minutes of effort. An entire morning of energy. Legendary.
