Matcha overnight oats recipe
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These get-ahead overnight oats are perfect for busy mornings – prep the night before and top with fruit and a little extra honey (if you like) before eating. Earthy matcha gives this breakfast a real boost and pairs perfectly with sweet mango and tart raspberries.
See method- Serves 4
- Takes 5 mins plus overnight chilling
- 322 calories / serving
Ingredients
- 1 tbsp matcha powder
- 400ml Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
- 200g porridge oats
- 100g Arla Skyr Natural Icelandic Style Yogurt
- 2 tbsp clear honey, plus extra (optional)
- 1 mango, peeled, destoned and sliced
- 150g pack raspberries
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Shop ingredientsEach serving contains
- Energy
- 1355kJ 322.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 22g
of the Reference intake
Carbohydrate 51.0gProtein 12.8gFibre 6.2g
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Method
- The night before you want to eat the oats, whisk the matcha powder in a bowl with 1 tbsp milk until smooth.
- Add all the remaining ingredients, except the fruit, and stir until well combined. Cover and store in the fridge overnight.
- To serve, divide into containers or bowls and top with the fruit and an extra drizzle of honey, if you like. The oats will keep for 4 days covered in the fridge.
- See more Breakfast recipes
