Matcha overnight oats have been popping up regularly on my Instagram feed and became a must try. They're a great breakfast and after I got this photo I put mine in a tupperware and took them to work to eat at the desk. Sadly the tupperware was an epic fail and so my handbag got covered in green liquid!! So if you're travelling with them, get a properly sealing one won't you...
If you've been watching Great British Bake Off no-one seems to be able to get the flavour quite right with matcha, Paul Hollywood constantly saying he doesn't like it and it's too savoury. They're doing it wrong in my opinion!
Can we also talk about how exotic blueberries look when you cut them in half?! Like a different fruit...
PREP TIME: 5 minutes
COOK TIME: 0 minutes (but overnight chilling)
200ml almond milk
60g gluten free oats
1 tsp matcha
1/2 tsp cinnamon
1 tsp chia seeds
1/2 tsp vanilla essence
2 tsp desiccated coconut
Toppings of choice. I used bluberries, desiccated coconut, dried rose petals and crushed pistachios
1. Mix together all the ingredients in a small bowl (or tupperware with an extremely well sealing lid!!) and put in the fridge overnight.
2. Remove the next morning and serve with berries and toppings of choice.