So, last Saturday night was Oktoberfest. The man cave was transformed into a beer hall. Several batches of pretzels were baked. Several more batches of pretzels cookies, too. And schnitzels, potato salad, gravy… There was a lot to do, and while Friday night was reserved for the bulk of it, but there was still plenty left to do Saturday morning before everyone arrived.
With all that coming and my inability to work on an empty stomach, I knew I was gonna need a decent breakfast. It had been a pretty long, challenging, sleepless week, so by Friday night I was mentally and physically exhausted. With a big day ahead, I wanted to treat myself to something a little nicer than my regular overnight oats to start the day.
My usual overnight oats consists of oats, chia seeds, protein powder, almond milk and yoghurt thrown into a tub, shaken violently, and topped with whatever is in the pantry – coconut flakes, pepitas, goji berries, chocolate chips, anything goes. I also found this absolutely unreal pandan kaya custard type stuff at ARC Asian Grocers at the Preston Market that I’m loving with my morning oats at the moment. I thought I’d try to add that in with the shredded coconut (because matcha and coconut are delicious together) and seperate the chia and oats for something a bit different – takes a bit of effort, but the different layers makes it look and taste great! Actually, that’s not entirely truthful – it doesn’t take much effort at all…
For one serve:
– 1 tbsp chia seeds
– ½ tsp matcha powder
– 5 tbsp milk (again, I use almond milk, but coconut milk would be perfect as well)
Combine all of the ingredients in a jar or plastic tub and shake well to combine. Set it aside for 10 minutes, going back to give it a quick stir every few minutes.
– 1 heaped tbsp plain yoghurt
– ½ cup milk (I use almond)
– heaped ⅓ cup oats
– 1 scoop (approx 8-10g) protein powder of your choice – I really love the Amazonia vanilla for this!
– 1 tbsp shredded coconut
– 2 tbsp pandan custard
Put the yoghurt, milk and protein powder in a jar or plastic tub and shake until well combined. Add in the oats and coconut and shake again, the set aside.
Once the chia pudding has set and gelled a little, the oats should have soaked up a bit of the milk; stir the pandan custard through the oats.
To assemble, just spoon half the oats into a glass or jar, followed by half the chia, the rest of the oats and the rest of the chia on top. That simple!