Directions
- 1In 2 cups, mix the oats, chia seeds, maple syrup, 2 tsp pistachio butter, milk and matcha until combined.
- 2Add the remaining 2 tsp pistachio butter to the middle of the oats at the top.
- 3Add melted white chocolate to each glass, making a chocolate shell and then finish with the chopped pistachios.
- 4Leave to chill for at least 3 hours, or overnight.
Ingredients
- 100 g oats
- 2 tbsp chia seeds
- 2 tbsp maple syrup
- 4 tsp pistachio butter
- 250 ml almond milk
- 0.5 tsp matcha
- 50 g white chocolate
- 2 tbsp chopped pistachios
Equipment
cupsmeasuring spoonsspoon
Related recipes
Pajeon or Korean chicken pancake
Japanese · Breakfast
Spam, Eggs, and Rice Bowl
Japanese · Breakfast
Michelin Pancakes at Home
Japanese · Breakfast
low carb okonomiyaki
Japanese · Breakfast
Padakjeon (Korean Chicken Pancake)
Japanese · Breakfast
Okonomiyaki svuota-frigo
Japanese · Breakfast20m
Savory Chia Pudding
Japanese · Breakfast
Panqueques con 3 opciones de relleno
Japanese · Breakfast
Waffles de Remolacha
Japanese · Breakfast
SCOOPABLE MATCHA PISTACHIO CHIA PUDDING
Japanese · Breakfast
濃厚バター醤油の焼きおにぎり
Japanese · Breakfast
OKONOMIYAKI
Japanese · Breakfast