breakfast

Matcha bircher with chia

Name: Matcha bircher with chia
Total time: 10 min
Yield: 4 serves
Ingredients: 200 g Rolled oats; 2 tsp Organic Japanese matcha; 3 tbsp Bolivian chia seeds; 60 g Flaked almonds; 500 ml Organic oat milk; 2 tbsp Maple syrup

Overnight oats, Japanese matcha and Bolivian chia.

A green-tea bircher set in the fridge overnight. The chia thickens the mix while the matcha lifts it. Make four jars on Sunday for the week.

Time: 10 min
Serves: 4
Difficulty: easy
Course: breakfast

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Ingredients

4 serves

200 gRolled oats
2 tspOrganic Japanese matcha
3 tbspBolivian chia seeds
60 gFlaked almonds
500 mlOrganic oat milk
2 tbspMaple syrup

Method

Whisk the matcha into a splash of the oat milk until smooth with no lumps.
Combine the matcha paste with the rest of the oat milk and the maple syrup in a large jar.
Stir in the oats, chia seeds and flaked almonds.
Seal and refrigerate at least four hours, ideally overnight.
Stir before serving. Top with fresh fruit, extra chia, or a spoon of yoghurt.

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200 g
Rolled oats
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2 tsp
Organic Japanese matcha
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3 tbsp
Bolivian chia seeds
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60 g
Flaked almonds
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500 ml
Organic oat milk
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2 tbsp
Maple syrup
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