No stove, no morning attention — just oats and soy milk soaking overnight with a spoonful of roasted hojicha powder, ready to eat cold from the fridge or gently warmed. The toasty, low-caffeine character of hojicha turns a plain bowl of oats into something that tastes distinctly like a Japanese breakfast.
Makes 1 jar · 5 minutes active + overnight in the fridge
Ingredients
- 40 g rolled oats
- ⅔ cup (150 ml) unsweetened soy milk or milk
- 1/2–1 tsp hojicha powder, dissolved in 50 ml warm water — or, for a more infused flavor, swap in 50 ml of strongly brewed hojicha tea alongside the soy milk
- ½ banana, sliced, or a few apple slices, to top
- 1 tsp kinako (optional)
- Honey or maple syrup, to taste
How to make it
- In a jar or container, stir together the oats, soy milk, and hojicha powder until the powder is evenly distributed.
- Cover and refrigerate overnight, at least 6 hours.
- In the morning, top with banana or apple, a dusting of kinako if using, and a little honey or maple syrup if you'd like it sweeter.
Tip
This recipe is for one jar. Make several on Sunday for the week ahead — they keep well, covered, for up to 4 days. If you'd rather have it warm, the same mixture can be gently heated in a small pot for a few minutes instead of soaked overnight.
Part of The Sunday Batch.
Part of our Vegan & Vegetarian collection — Japanese dishes that leave out the fish.
From our Pantry
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