I am taking zero-waste cooking too far…or am I? Ok but hear me out, cause I think this is a great idea. Usually when I’m out and about in the city and if I know I’m going to have a busy day running around, I rarely drink a lot of liquids. For the obvious reasons – bathroom situation, duh! This past Friday was one of those days and I had a meeting at a cafe and ordered an iced matcha oat milk latte. I knew I wasn’t going to finish it, so I just hold onto it, brought it home and placed it immediately in the fridge.

Next day rolls around and this crazy idea pops into my head. How about I use that leftover matcha oat milk latte to make something for brekkie? And thus my zero-waste Strawberry Matcha Overnight Oats were born.

But wait! There’s more! My zero-waste obsession doesn’t stop there! The strawberry puree in this recipe uses all parts of the berry – tops and all! Which are totally edible, nutritious and unnecessary to be trimmed off. So, stop being a baby and eat your berry leaves friends!

Strawberry Matcha Overnight Oats:

(serves 2)

Matcha Oats:

• 1/2 cup rolled oats – I used Bob’s Red Mill
• 1 1/2 cup Oat Milk Matcha*
• 6 oz plain coconut yogurt – I used Harmless Harvest
• 3 tbsp ground flaxseed

Strawberry Puree:

• 2 cups ripe strawberries – quartered with the tops and all
• 2 tsp coconut sugar (or to taste)

Mint for garnishing – optional

*If making from scratch, whisk together one teaspoon ground matcha powder with 1 tablespoon hot water. Then pour in 1 1/2 cup plain unsweetened oat milk.

1. Matcha Oats: In a container with a lid, place in rolled oats, oat milk matcha, yogurt, and ground flaxseeds. Stir well until combined well and thick. Cover with a lid and place in the fridge for a minimum of 2 hours at least.

2. Strawberries: In a blender, add in the strawberries – tops, stems and all! – and coconut sugar. Blender together until it’s a smooth puree. Place in the fridge until ready to serve.

3. Serve: In a mason jar or glass, layer in the matcha oats first:

Then the strawberry puree and then more matcha oats and top with a drizzle of strawberry purée.

Repeat for the second one. Refrigerate again or eat immediately. Garnish with a fresh mint leaf (if using) and enjoy!