Name: Matcha pistachio creamy oats
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 tsp matcha green tea powder; 200g rolled oats; 2 ripe bananas; 120g thick coconut yogurt; 120ml plant-based milk; 4 tbsp chia seeds; 4 tbsp hulled hemp seeds; 2 tbsp runny, smooth tahini; 60g vegan vanilla protein powder; 30g pistachios shelled and chopped; thick coconut yogurt; pistachios crushed; 4 tbsp pomegranate seeds; 4 tbsp runny, smooth tahini

Pots of matcha creamy oats with pomegranate seeds scattered around

4 tsp matcha green tea powder
200g rolled oats
2 ripe bananas
120g thick coconut yogurt
120ml plant-based milk
4 tbsp chia seeds
4 tbsp hulled hemp seeds
2 tbsp runny, smooth tahini
60g vegan vanilla protein powder
30g pistachios
shelled and chopped

TO SERVE

thick coconut yogurt
pistachios
crushed
4 tbsp pomegranate seeds
4 tbsp runny, smooth tahini

Method

step 1
Boil 360ml of water and leave to cool down slightly so as not to ruin the matcha.
step 2
Put the matcha in a bowl and pour in some of the hot water to form a paste before gradually whisking in the remaining water. Stir in the oats and leave for 5 mins to soften and swell.
step 3
Tip the soaked matcha oats, bananas, yogurt, milk, chia seeds, hemp seeds, tahini and protein powder into a small blender. Blitz until really creamy and smooth, scraping down the sides if needed. Stir in the pistachios.
step 4
To serve, spoon some yogurt into four glasses or bowls, then spoon on the matcha oat mixture. Top with some more yogurt, pistachios, pomegranate seeds and tahini. Enjoy straightaway or cover tightly and chill for up to three days.