overnight oats

Overnight Kombucha Chia Oats with Matcha Green Tea Yogurt

Hiiii. I am so sorry I missed last week’s Friday Fare 🙁 I swear, I have so many delicious and healthy recipes to share with you all but I have been travelling a lottt recently and two situations occur:

a) I make a delicious and healthy meal but have nowhere I can photograph it (good lighting and scenery is everythaaang people) or b) I have a perfect place to take photos but I am really busy and do not have time to make anything special. Oh blogger dilemmas, man.

Anyway, a few nights ago I was really craving oatmeal and somehow managed to be quite creative and come up with overnight kombucha chia oats with matcha green tea yogurt … AND photograph it!! I probably should have done something to make the photos a little nicer (’tis a bit plain) but alas, I did not.

The idea for soaking the oats in kombucha came to me because I actually had a bottle of Synergy’s cherry chia kombucha chilling in the fridge (pun .. hehe). I had nooo idea how the combo of cherry flavored kombucha, chia seeds and rolled oats would take, but I decided to take the risk and I am really glad I did. It was delicioussss. Now, the matcha green tea yogurt idea came about because I bought some matcha green tea powder at Safeway the other day despite it being kind of expensive.

But seriously, matcha green tea powder is so bloody hard to find and I really could not be bothered to drive to Japan Town (HATE driving in downtown San Francisco) and the good Asian supermarket nearest me is still kinda far … so yeah anyway, tangent. Since I had the powder I thought it would be fun to make a flavored yogurt which was also delicious, although I did have to lightly sweeten it with liquid stevia. And the toppings seemed self-evident because they are all awesome, delicious and healthy.

Okay, so now that you have the full-blown history of how I thought of this recipe (hope I didn’t bore you all!!) let’s get to making it!

Overnight Kombucha Chia Oats with Matcha Green Tea Yogurt Recipe

Overnight Kombucha Chia Oats with Matcha Green Tea Yogurt

Alice Williams

A perfectly invigorating blend of kombucha chia soaked oats with fat fighting green tea yogurt

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Ingredients

  

• 1/2 cup rolled oats I used Bob's Red Mill brand
• 1/2 a bottle of Synergy's Cherry Chia Kombucha
• 1 teaspoon matcha green tea powder
• 1 cup of full fat plain yogurt - don't fear fat ... or a fat-free version, but check to make sure it doesn't have any extra added sugar as most fat-free versions are really high in sugar
• 1/2 cup of blueberries
• 1 teaspoon or more if you wish honey
• 1 teaspoon or more if you wish pumpkin seeds
• 1 teaspoon or more if you wish shredded unsweetened coconut
• 1 teaspoon or more if you wish slivered almonds

Instructions

 

• 1. The night before you plan on eating this meal, put your rolled oats and the cherry chia kombucha into a mason jar (or anything that will be sealed) in the fridge overnight to soak.
• 2. Now that your oats are ready and soaked, let the fun begin! To make the matcha green tea yogurt layer, simply get a bowl and put your yogurt, matcha green tea powder, and liquid stevia in a bowl and use an electric whisk to blend it all up (you can use a normal whisk too). Once the yogurt is ready, dollop it on top of your oats.
• 3. Now layer the blueberries on top of the yogurt layer, followed by the honey, shredded coconut, pumpkin seeds, and slivered almonds.
• 4. Voila! A really easy, delicious AND healthy breakfast which can be taken on the go or enjoyed at home. I like having mine with a cup of tea, green tea of course 😉

How else can I enjoy Overnight Oats?

Overnight chia oats with kombucha are so versatile and can be altered in so many delicious and simple ways. Another variation involved using greek yogurt (I like Fage) instead of normal yogurt, strawberries and Dang coconut chips, mmm.

I hope you all enjoyed this week’s edition of Friday Fare. If you make this, please share a photo with me and hashtag it #fridayfare if you upload your re-creation on Instagram or Twitter!

Honestly yours,
Alice