Matcha, pistachio and berry overnight oats
Overnight oats are known for being a quick and healthy breakfast – but also, let's be honest, not the prettiest. These gorgeous green matcha overnight oats are sure to convince even overnight oats skeptics that oats aren't to be underestimated. You'll need a piping bag and a star-shaped nozzle to get the swirls of pistachio cream on top, but you can also spoon it over.
Ingredients
Metric
Imperial
- 450g of rolled oats
- 2 tbsp of chia seeds, plus extra to garnish
- 2 tsp matcha
- 100g of pistachios, chopped, plus extra to serve
- 200g of mixed berries, fresh or frozen
- 100g of honey, plus extra to garnish
- 1.2l whole milk
- 1 handful of pecan nuts
- 1 handful of chopped hazelnuts
Berry compote
- 200g of mixed berries, fresh or frozen
- 50g of sugar
- 1 dash of lemon juice
Pistachio cream
- 300ml of double cream
- 2 tbsp of icing sugar
- 2 tbsp of pistachio paste
Equipment
- Piping bag with star nozzle
Method
Mix together all the oat base ingredients, then divide between six small containers. Cover and refrigerate overnight
- 450g of rolled oats
- 2 tbsp of chia seeds, plus extra to garnish
- 2 tsp matcha
- 100g of pistachios, chopped, plus extra to serve
- 200g of mixed berries, fresh or frozen
- 100g of honey, plus extra to garnish
- 1.2l whole milk
The next day, cook the berries, sugar and lemon in a pan over a medium low heat until jammy
- 200g of mixed berries, fresh or frozen
- 50g of sugar
- 1 dash of lemon juice
Whisk the cream to soft peaks with icing sugar, pistachio paste and a pinch of salt, then transfer to a piping bag fitted with a star-shaped nozzle
- 300ml of double cream
- 2 tbsp of icing sugar
- 2 tbsp of pistachio paste
To serve, top each serving with a swirl of pistachio cream, a spoonful of compote, and a sprinkling of pistachios,, chia seeds, hazelnuts and pecans
- 1 handful of pecan nuts
- 1 handful of chopped hazelnuts
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