Matcha Yogurt Cup

Ingredients

• 10 g Chia seeds
• 10 g Rolled oats
• 50 g Unsweetened soy milk (For soaking the oats and chia seeds)
• 1 g Matcha powder (For the oat and chia seed base)
• 70 g Unsweetened yogurt
• 2 g Matcha powder (To mix into the unsweetened yogurt)
• Kiwi (Approximately 1 kiwi, peeled and cut into chunks; the original source did not provide a quantity)
• Frozen blueberries (As needed; the original source did not provide a quantity)
• Crunchy oat cereal (As needed; the original source refers to crunchy cereal but does not provide a quantity)

Steps

1. 1

   Place the chia seeds, rolled oats, and 1 g matcha powder in a bowl. Mix thoroughly first to distribute the matcha powder evenly.

2. 2

   Add 50 g unsweetened soy milk and stir until well combined. Let stand for 15 minutes so the oats and chia seeds can absorb the soy milk and thicken.

3. 3

   In another bowl, combine 70 g unsweetened yogurt and 2 g matcha powder. Stir until fully incorporated and evenly blended into a beautiful matcha-green color.

4. 4

   Peel and cut the kiwi into chunks, and prepare the frozen blueberries and crunchy oat cereal.

5. 5

   Layer the soaked oat and chia seed base, kiwi, and matcha yogurt in a cup. The original source specifically states that the kiwi and matcha yogurt should be added in that order during assembly, so place the kiwi on top of the base.

6. 6

   Sprinkle the frozen blueberries and crunchy oat cereal on top, then serve. For a colder texture, chill before serving.

Notes

The original recipe uses Dancing Tea matcha powder. The quantities of kiwi, frozen blueberries, and crunchy oat cereal were not specified in the source and have been estimated for one serving; adjust to taste.

Nutrition per serving

• Dessert
• Breakfast
• Snack
• No-cook
• Matcha
• Yogurt
• Summer
• Vegetarian