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Matcha Overnight Oats with Pecans & Vanilla Yogurt
4 Serving Breakfast

Matcha Overnight Oats

with Pecans & Vanilla Yogurt

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
4
PREP & COOK TIME
5 min
CALORIES
320
FAT
9g
CARBOHYDRATES
52g
PROTEIN
8g

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INGREDIENTS

  1. 2 tbsp matcha powder
  2. 2 cups gluten-free rolled oats
  3. 3 tbsp agave syrup
  4. 2¼ cups non-dairy milk (not included)
  5. 4 kiwis, peeled and diced
  6. ¼ cup pecans
  7. 5.3 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  8. 2¼ cups non-dairy milk*
  9. Salt*
  10. *Not included
  11. 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

View Full Nutrition Label


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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