Matcha Overnight Oats with Pecans & Vanilla Yogurt

Matcha Overnight Oats

with Pecans & Vanilla Yogurt

BREAKFAST

Nuts Fruit Coconut Cashews Agave Breakfast Soy-Free Gluten-Free Quick and Easy Oatmeal Bowl 10 minutes or less
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
320
FAT
9g
CARBOHYDRATES
53g
PROTEIN
8g

MAIN INGREDIENTS

  1. 2 tbsp matcha powder
  2. 2 cups gluten-free rolled oats
  3. 3 tbsp agave syrup
  4. 2¼ cups non-dairy milk*
  5. 4 kiwis
  6. ¼ cup pecans
  7. 5.3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  8. Salt*
  9. *Not included
  10. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut, pecan)
Nutrition

INSTRUCTIONS

1
Make the oats

In a large bowl or container with a lid, combine matcha powder, oats, agave, non-dairy milk, and a pinch of salt. Stir, cover, and refrigerate oats overnight or for at least 8 hours.

2
Serve

Dice the kiwis. Divide the matcha overnight oats between 4 serving dishes. Top with diced kiwi, pecans, and yogurt.