Description
Matcha overnight oats are the perfect marriage between two of my favorite things to enjoy in the morning. The chewy, sweet, yet mellow grassy flavor of this grab-and-go breakfast might become a staple in your meal prep rotation. It's gluten-free, dairy-free and vegan.
Ingredients
- 2 to 3 tsp matcha green tea powder
- 1 cup unsweetened plant-based milk (we used soymilk, but any will do)
- 1 cup rolled oats (use gluten-free, if gluten-sensitive)
- 1 Tbsp chia seeds
- 1/4 cup Simple Homemade Date Syrup
- 1 banana
- 2 Tbsp sweet cashew cream (optional)
Instructions
Put rolled oats, chia seeds, matcha powder, date syrup, and plant-based milk into a mixing bowl and stir well to combine. Be sure to break up any clumps of matcha powder. See the Pro Tip below for a hack.
Allow the oat mixture to sit for at least 10 minutes. This helps the rolled oats and chia seeds to absorb the plant-based milk.
Add matcha oat mixture to your mason jars and top with sliced banana and (optional) sweet cashew cream.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Mixing bowl
- Knife
- Cutting board
- Frother or spoon
- Mason jars 8 oz
- Prep Time: 15 minutes
- Category: Breakfast
- Cuisine: American