Lou’s Raspberry Matcha Overnight Chia-Oats

Prep the night before, ready in minutes come morning.

INGREDIENTS
• 45 grams rolled oats
• 20 grams chia seeds
• 1 teaspoons Superfeast Tremella Matcha
• 80 milliliters Bonsoy (or 100g yoghurt)
• 0.5 cups water (or swap for extra milk/yoghurt)
• 15 milliliters maple syrup
• 1 pinch salt
• 165 grams frozen raspberries, to serve
• 1 teaspoons dried ginger powder (optional)
• 1 teaspoons vanilla paste, a squeeze (optional)

STEPS
1. Mix liquids: The night before: add your wet ingredients - 80 milliliters milk of choosing (or 100g yoghurt), 0.5 cups water (or swap for extra milk/yoghurt), and 15 milliliters maple syrup - to a glass jar.
2. Add dry ingredients: Add 45 grams rolled oats, 20 grams chia seeds, and 1 pinch salt (plus 1 teaspoons dried ginger powder (optional) and 1 teaspoons vanilla paste, a squeeze (optional) if using), then shake well.
3. Let it settle: Allow the mixture to sit for five minutes, then shake well again - this helps get rid of any clumps.
4. Chill overnight: Refrigerate overnight, or for at least 2–3 hours.
5. Defrost berries: Place 165 grams frozen raspberries, to serve in a separate bowl in the fridge to defrost alongside the chia-oats.
6. Add matcha: In the morning, just before serving, add 1 teaspoons Superfeast Tremella Matcha to the chia-oats and shake well.
7. Assemble: Pour the oats into a bowl and top with the defrosted raspberries.

NOTES
Adding the matcha in the morning (rather than the night before) keeps its flavour and colour fresh. If you prefer a thicker consistency, skip the water and use extra milk or yoghurt instead. The creator uses Queen brand vanilla paste (the black tube).

Credits: @tabletonic.com.au