Breakfast
Matcha Vanilla Overnight Oats
1 serving · 10 minutes
404calories
33 gprotein
50 gcarbs
7 gfat
Per serving
Ingredients
For 1 serving
- 40 g rolled oats (4–5 tablespoons)
- 3 g matcha powder (1 heaping teaspoon)
- 100 g milk, 1.5%
- 5 g chia seeds (1 teaspoon)
- 150 g plain skyr
- 50 g low-fat cottage cheese
- 12 g honey (2 small teaspoons)
- A few drops of vanilla extract or seeds scraped from half a vanilla pod
Instructions
- Sift the matcha into a small bowl (set aside a pinch for the top), pour 2 tablespoons of milk over it, and stir with a teaspoon until you have a smooth, thick paste. If you add it directly to all the milk, you'll end up with tiny green lumps.
- Mix in the remaining milk, rolled oats, chia seeds, half of the skyr, and half of the honey. This will be your green layer.
- In another bowl, mash the cottage cheese with a fork together with the remaining skyr, remaining honey, and vanilla until you have a smooth cream. A hand blender will make it even smoother.
- Spoon half of the matcha oats into a glass or mason jar, then half of the vanilla cream on top, followed by the remaining oats and remaining cream.
- Cover and refrigerate for at least 4 hours, but preferably overnight. During this time the oats and chia seeds will absorb the liquid and become spoonable.
- In the morning, sift the reserved matcha on top and eat it cold.
Also in the app
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