Matcha Coconut Pistachio Overnight Oats

These overnight oats are extra yummy thanks to a homemade coconut pistachio milk made from raw pistachios and Native Forest Organic Simple Coconut Milk.

(Makes 5 Servings)

Ingredients:

• 1/2 cup Native Forest Organic Simple Coconut Milk
• 1/4 cup raw pistachios, plus more for topping
• 3 tablespoons grade A maple syrup, plus more to taste
• 1 tablespoon matcha powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 1/2 cups water
• 1 cup rolled oats
• 1 1/2 cups quick-cooking oats (or sub more rolled oats)
• 3 tablespoons chia seeds, or sub ground flaxseed
• 1/2 cup unsweetened dairy free yogurt
• 1 1/2 cup diced strawberries, plus more for topping

1. Add the coconut milk, pistachios, maple syrup, matcha, vanilla, salt, and water to a blender. Blend on high for 30 to 45 seconds, until the matcha is fully incorporated and has no clumps.
2. Add the oats, chia seeds, and yogurt to a large mixing bowl. Pour the matcha milk over the dry ingredients and add the yogurt; mix well. Let sit for 10 minutes to thicken, then add the strawberries and fold into the oats.
3. Divide the overnight oats between 5 serving jars and store in the fridge for up to 5 days. Serve chilled, topped with additional fresh strawberries and pistachios, or as desired.

Recipe by @frommybowl