Matcha Overnight Oats with Berries Recipe

INGREDIENTS 1½ cups Unsweetened Vanilla Almond Milk 1 tsp Navitas Organics Matcha Powder 2 Tbsp Coconut Palm Sugar Sea Salt 1 cup Gluten-Free Rolled Oats 1 Tbsp Navitas Organics Chia Seeds 1 cup fresh Strawberries, chopped Toppings: Navitas Organics Mulberries Coconut Flakes Fresh Berries	DIRECTIONS In a blender, combine the almond milk, matcha powder, coconut palm sugar and a couple pinches of salt. Blend until the Matcha is fully incorporated. In a quart-sized mason jar or sealable container, mix together the oats and chia seeds, and add the blended mixture. Cover, shake well and refrigerate a minimum of 8 hours or overnight (the soaked oats will keep several days in the refrigerator). When ready to serve, stir in the chopped strawberries and transfer to serving bowls. Top with mulberries, coconut flakes and extra fruit as desired. Variation: Warm up the oats gently on the stove before adding the berries and toppings for a cozier version of this recipe. Makes 2-3 Servings Submitted by Julie Morris

INGREDIENTS

1½ cups Unsweetened Vanilla Almond Milk

1 tsp Navitas Organics Matcha Powder

2 Tbsp Coconut Palm Sugar

Sea Salt

1 cup Gluten-Free Rolled Oats

1 Tbsp Navitas Organics Chia Seeds

1 cup fresh Strawberries, chopped

Toppings:

Navitas Organics Mulberries

Coconut Flakes

Fresh Berries

DIRECTIONS

In a blender, combine the almond milk, matcha powder, coconut palm sugar and a couple pinches of salt. Blend until the Matcha is fully incorporated.

In a quart-sized mason jar or sealable container, mix together the oats and chia seeds, and add the blended mixture. Cover, shake well and refrigerate a minimum of 8 hours or overnight (the soaked oats will keep several days in the refrigerator).

When ready to serve, stir in the chopped strawberries and transfer to serving bowls. Top with mulberries, coconut flakes and extra fruit as desired.

Variation: Warm up the oats gently on the stove before adding the berries and toppings for a cozier version of this recipe.

Makes 2-3 Servings

Submitted by Julie Morris