Overnight porridge with matcha
Five minutes in the evening, no fuss in the morning. Oat porridge that becomes creamy overnight and serves up the caffeine from matcha at breakfast.
Preparation
5 min
Total
5 min
Servings
1
Level
Easy
Ingredients
50 g wholegrain oats
2 g culinary matcha (1 level teaspoon)
140 ml milk or a plant-based drink
2 tbsp plain or plant-based yoghurt
1 tsp chia seeds
1 tsp honey or maple syrup
a handful fruit for breakfast — raspberries and a banana are the best choice
Preparation
1
Mix the matcha with two tablespoons of milk to form a smooth paste at the bottom of the jar. This is the only technically important step in the whole recipe — the cold liquid will forgive anything except skipping it.
2
Add the rest of the milk, yoghurt, honey and chia seeds. Stir thoroughly.
3
Add the oats, give it another stir, close the jar and pop it in the fridge for at least 4 hours, ideally overnight.
4
Give it a stir in the morning — it should have a thick, creamy consistency. Too thick? Just add a spoonful of milk and you’re sorted.
5
Add the fruit just before serving, not in the evening — it releases juice overnight and turns the green grey. Presentation is part of the dish too.
6
The jar will keep in the fridge for two days, so Sunday evening can sort out two mornings at once.
