Matcha latte overnight oats
Matcha is flying around just about everywhere at the moment, so I’ve decided to make it breakfasty, and this is a VERY fun one. Protein powder is optional here, so if you’re not using it, use your sweetener of choice to make these tasty.
Matcha latte overnight oats
- Vegetarian
- Can be made GF
Ingredients
THE OATS
TO TOP
Method
- The night before, mix all your overnight oats ingredients together in a container with a lid, until all the powders are mixed together.
- When ready to serve, froth some milk, serve your oats in a bowl with your milk on top, then top with some extra matcha powder.
A note on the matcha
Matcha varies enormously and it is the one ingredient here that will make or break the flavour. Culinary grade is the right choice for this - it is made to stand up to milk and sweetness, and it is far cheaper than ceremonial grade, which is wasted once you mix it with oats. If your matcha tastes harsh or bitter rather than grassy and slightly sweet, it is usually the matcha rather than the recipe.
Getting it smooth
Matcha clumps. Mix it into the dry oats and protein powder first, before any liquid goes near it, and you will avoid the little green lumps that never quite break up afterwards. If you have a small whisk or a milk frother, thirty seconds with that sorts it completely.
Texture and timing
Four hours is the minimum for the oats to soften properly, and overnight is better. They thicken as they sit, so if you are making them a full day ahead, hold back a splash of milk and stir it through before serving.
Storage
They keep in the fridge for up to three days in a sealed container. The matcha colour dulls slightly after the first day - it does not affect the taste, but if you are making these for other people, they look best on day one.
Toppings
The frothed milk is what makes it feel like a latte rather than a bowl of oats, so it is worth the extra minute. Beyond that: white chocolate, toasted coconut, or a spoon of nut butter all work with matcha.
