Matcha Pistachio Overnight Oats

Name: Matcha Pistachio Overnight Oats
Cook time: 10 min
Yield: 2 servings
Ingredients: For the oats; 1 cup rolled oats (~80 g); 1 cup unsweetened almond milk, plus extra to loosen; 1/2 cup thick Greek yogurt or hung curd; 1 tbsp chia seeds; 2 tsp matcha powder; 1 small ripe banana (~90 g); 1 soft date pitted; 1 tbsp unsalted pistachios, finely ground; 1/2 tsp vanilla extract; Pinch of cardamom powder (optional); Pinch of salt; To top; 2 tbsp unsalted pistachios, roughly chopped

Introduction Overnight oats are a breeze to make. Simply mix everything up in the evening and enjoy a silky porridge the next morning. This version has been given a café-style twist with the addition of ground matcha (Japanese green tea), for a delicate taste and beautiful green hue, and the inclusion of pistachios for a rich, nutty undertone and wonderful crunch. Rolled oats and chia seeds are soaked overnight in almond milk and thick Greek yogurt, until the mixture thickens to a pudding like consistency. A ripe banana and a single soft date are used to naturally sweeten the dish, meaning no added sugars are required, and a dash of cardamom and a splash of vanilla provide the perfect finish. No cooking is required and can be made ahead in a jar, making it perfect as a breakfast, an after-workout snack or a time-saving option for busy mornings. Nutritional Benefits: Oats and chia seeds are high in fibre, including beta-glucan, which is thought to reduce hunger and aid energy levels. Matcha provides antioxidant compounds called catechins, plus a little caffeine. Pistachios provide plant protein, healthy fats and a lovely crunch, while Greek yogurt adds protein and calcium. Bananas and dates add natural sweetness and potassium.

10 min 2 servings 733 kcal

733 kcal

Calories

32 g

Protein

100 g

Carbs

25 g

Fat

Ingredients

•For the oats
•1 cup rolled oats (~80 g)
•1 cup unsweetened almond milk, plus extra to loosen
•1/2 cup thick Greek yogurt or hung curd
•1 tbsp chia seeds
•2 tsp matcha powder
•1 small ripe banana (~90 g)
•1 soft date pitted
•1 tbsp unsalted pistachios, finely ground
•1/2 tsp vanilla extract
•Pinch of cardamom powder (optional)
•Pinch of salt
•To top
•2 tbsp unsalted pistachios, roughly chopped

Method

1
Method
2
Sift the matcha into a small bowl and whisk it with 3 tbsp of warm (not boiling) almond milk from the measured cup until it forms a smooth paste with no lumps.
3
Blend or mash the banana and date until smooth, then mix in the matcha paste, ground pistachios, vanilla, cardamom, salt and the rest of the almond milk until it is evenly green.
4
Stir in the oats, chia seeds and yogurt until well mixed and divide between 2 jars.
5
Cover and refrigerate overnight, or for at least 6 hours, until it is thick and creamy.
6
In the morning, stir well and loosen with a splash of almond milk if needed.
7
Top with the chopped pistachios and serve cold.

Matcha pistachio