Name: Matcha Overnight Oats
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free; Value Corner Vanilla Flavor, Imitation; Morton Lite Salt; Tiesta Tea Matcha, Superior Grade Matcha Powder, Green Tea; Quaker Oatmeal, Quick 3-Minute, Blueberries & Cranberries, Steel Cut; Bob's Red Mill Chia Seeds, Organic; Open Nature Yogurt, Non-Fat, Black Cherry Flavored, Greek, Strained; O Organics Fruit Strips, Wildberry

0 servings

cupcreamy non-dairy milk

tbspgrade A maple syrupplus more to taste

tspvanilla extract

pinchof salt

tbspmatcha powder

cupquick-cooking or rolled oats* gluten-free if necessary

tbspchia seedsor sub ground flaxseed

cupplain unsweetened dairy-free yogurt (or sub with more milk)

Topping suggestions: fresh or frozen fruitnut butter, coconut, etc.

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Wet Ingredients: Add the milk, maple syrup, vanilla, salt, and matcha to a blender. Blend on high for 30 to 45 seconds, until the matcha is fully incorporated and has no clumps.

Dry Ingredients: Add the oats and chia seeds to a large mixing bowl and mix well.

Combine: Pour the matcha milk over the dry ingredients and add the yogurt; mix well. Let sit for 5 minutes, then stir in again to fully incorporate the mixture. Let sit for another 5 minutes, to thicken. If you’d like to mix in any chopped fruit or other add-ins to your oats, do so here.

Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.

Matcha Overnight Oats

Serves 3

5 mins prep

10 mins cook

15 mins total

What you need

How to make

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