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Hojicha latte overnight oats topped with banana slices, cocoa nibs, graham crackers, and pecans
Cindy

Hojicha Latte Overnight Oats

Creamy Hojicha Latte Overnight Oats made without chia seeds and topped with banana, cocoa nibs, graham crackers and pecans. An easy make-ahead breakfast!
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Breakfast
Cuisine: American, Fusion, Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup rolled oats
  • ½ cup milk
  • ¼ cup plain Greek yogurt
  • 1 tsp hojicha powder
  • 1 tsp sugar
  • salt pinch
  • banana sliced
  • cocoa nibs sprinkle
  • Graham crackers crushed
  • pecans chopped

Equipment

  • Mason jar
  • Measuring cups and spoons
  • Spoon

Method
 

  1. Mix the base: In a jar or container, combine the oats, milk, Greek yogurt, hojicha powder, sugar and a pinch of salt. Stir until smooth and well combined.
  2. Refrigerate: Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Add toppings: Before serving, top with banana slices, cocoa nibs, crushed graham crackers and chopped pecans. Enjoy!

Notes

Use rolled oats for the best texture.
Whisk the hojicha powder into 1 tbsp of water first with a chasen if you want an extra smooth mixture.
For a stronger hojicha flavour, increase the hojicha powder to 1½ teaspoons.
Add graham crackers just before serving to maintain their crunch.
Toast pecans for 3 to 5 minutes to enhance their flavour.
Use ripe bananas for natural sweetness.
Let the oats chill overnight for the creamiest texture.
If the oats become too thick overnight, stir in a splash of milk before serving.
Add extra Greek yogurt for additional protein.
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