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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
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
Perfect with:
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Arla Cravendale Filtered Fresh Semi Skimmed Milk 2L Fresher for Longer
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Arla Skyr Natural Icelandic Style Yogurt 450g
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
1355kj
322kcal
16%
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Fat
6g
9%
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Saturates
2g
9%
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Sugars
22g
24%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 51g
Protein 12.8g
Fibre 6.2g
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