4 Serving
Breakfast
Matcha Overnight Oats
with Pecans & Vanilla Yogurt
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
320
FAT
9g
CARBOHYDRATES
52g
PROTEIN
8g
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INGREDIENTS
- 2 tbsp matcha powder
- 2 cups gluten-free rolled oats
- 3 tbsp agave syrup
- 2¼ cups non-dairy milk (not included)
- 4 kiwis, peeled and diced
- ¼ cup pecans
- 5.3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 2¼ cups non-dairy milk*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut, pecan)
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
320
FAT
9g
CARBOHYDRATES
52g
PROTEIN
8g
Share this Recipe:
Get Recipes Delivered
INSTRUCTIONS
1
Make the oats
Add matcha powder, oats, agave, non-dairy milk, and a pinch of salt to a large bowl or container with a lid. Stir, cover, and refrigerate oats overnight or for at least 8 hours.
2
Serve
Divide the matcha overnight oats between 4 serving dishes. Top with kiwi, pecans, and yogurt.
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