In my never-ending quest to acquire a taste for matcha, I came up with this recipe. By pairing the green powder with some sweet and creamy nondairy yogurt, I managed to replicate the qualities of a matcha tea latte.
My other goal with this recipe was to make a larger portion size. Yes, friends, I have heard you: my overnight recipes tend to be small portions. While I stuck with the 1/4 cup oats (which is one serving when using quick cook steel-cut oats, as I did), I bulked up the recipe using both yogurt and zucchini. In the past, I have never used a full serving of yogurt in an overnight recipe, but this time I did. This gave better flavor and creaminess with the matcha powder, eliminated the need to add additional liquid, and created a more filling portion of overnight oats.
Thus, I promise it’s not a mistake that the recipe does not call for any milk or water. You won’t need it! All that yogurt will provide all the “liquid” your oats will need to become soft and creamy. This is like matcha pudding. Hizzah!
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What you'll need:
- 1/4 cup quick cook steel cut oats (I used BetterOats Classic Instant Oatmeal with Flax)
- 1 single-serve (about 6 oz) vanilla yogurt (I used Trader Joe's coconut yogurt)
- 2 tsp matcha green tea powder, or 3 tsp if you love a robust matcha flavor
- 1/4 cup grated zucchini or yellow squash (peeling optional)
- pinch of salt
- sweetener, if desired (it should already be slightly sweetened from the yogurt)
How to make it:
- Combine all ingredients in a container with a lid (such as Tupperware or a mason jar) and stir or shake until thoroughly mixed.
- Taste and adjust sweetener as necessary (I didn't need any).
- Allow to sit in fridge overnight, or at least a couple hours. Eat cold!
Just an FYI:
This oatmeal does not need any milk or water! The yogurt and zucchini provide enough liquid for the oats.