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Berry Matcha Overnight Oats Pots

3 berry matcha overnight oats in 3 small bowls in the background and a bit unfocused. One bowl of berry matcha overnight oats at the centre and in front fully focused with a golden spoon.

These berry matcha overnight oats pots from Pamela Higgins layer matcha oats, a smooth strawberry yogurt and a warm berry compote into individual ramekins for a make-ahead breakfast that still feels like a treat. Sweetened with Natvia Gut Activation Sweetener instead of sugar, they're topped with granola and pumpkin seeds for crunch and chill in the fridge until you're ready to eat.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients:

For the matcha overnight oats

  • 100g oats
  • 2 tablespoons matcha powder
  • 2 tablespoons chia seeds
  • 3 tablespoons Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 2 tablespoons coconut yogurt
  • 250ml oat milk

For the strawberry yogurt layer

  • 200g coconut yogurt
  • 2 tablespoons Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • 1 teaspoon freeze-dried strawberry powder

For the berry compote

  • 150g frozen berries
  • 1 tablespoon Natvia Gut Activation Sweetener (AU) / Natvia Synbiotic Sweetener (UK)
  • Granola and pumpkin seeds, to decorate

Methods:

  1. Mix together all of the matcha oats ingredients, then spoon between 4 individual ramekin dishes to fill up to a third.
  2. Mix together the strawberry yogurt ingredients until smooth, then spoon over the oats to nearly fill to the top. Chill in the fridge.
  3. Put the berries in a pan with a dash of water and simmer for 8 to 10 minutes until softened and thickened. Stir in the Natvia and allow to cool.
  4. Spoon the berries over the top of the yogurt, sprinkle over granola and pumpkin seeds, then chill in the fridge again for at least 30 minutes before enjoying.
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