I made overnight oats for the first time last month and I enjoyed them a lot. I have a few recipe ideas in mind and the one that I want to share today is Matcha papaya overnight oats. Of course, the recipe is vegan. I said once that overnight oats must be vegan or it’s a strange thing otherwise. So, now my husband teases me and says that nobody should make overnight oats with non-vegan milk.

I used porridge oats with oatbran and wheatbran. This type has more fibres that the standard porridge oats. It means they are more filling. For each portion I used 75g of oats, that is more than the usual recipes because my husband and I prefer a big breakfast. On the packaging they recommend the serving at 40g, but that is too low for me. Keep that in mind and adjust the recipe according to your needs.

If you want to avoid sugar, change the golden syrup with maple syrup. For me, there is no significant difference between them and this is why I made it with golden syrup.

Matcha papaya overnight oats. Ingredients for 2 servings:

– 500ml cashew milk
– 150g oats
– 2g matcha powder
– vanilla paste
– 2 tsp Chia seeds
– 2 tsp milled Linseed
– 6 tsp golden syrup
– 40g dried papaya pieces
– 10g pistachio
– 1 tsp demerara sugar

In the evening, heat the milk and pour it over the oats and matcha that are already weighted and put in a couple of jars. Add the Chia seeds and the Linseed and stir with a spoon. Pour the golden syrup and the vanilla paste on top and stir again. Put the lids on the jars and put them in the fridge.

If you are in a hurry in the morning, chop the dried papaya pieces and remove the pistachios from their shells in the evening. In the morning, take the jars out of the fridge. Leave them for 15-20 minutes to get to room temperature. Toss the papaya pieces and the nuts on top. Sprinkle the demerara sugar to give it a little crunch and the Matcha papaya overnight oats are ready to be enjoyed.

Do you like overnight oats?