Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Houjicha Overnight Oatmeal

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• soy milk (370 ml)
• houjicha (20 g)
• maple syrup (30 ml)
• salt (1.25 g)
• rolled oats (100 g)

Directions

• Put 20 g (4 tsp) of houjicha leaves in a thin cloth bag, or in a thin cloth with the four corners tied into a bundle. Keep aside.
• In a small pot, bring 370 ml (1 1/2 cup) of soy milk to a boil. Reduce heat, place cloth bag and and let tea infuse for 5 min, or longer, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
• Remove cloth bag, and press all liquid out of it and into the pot below using your hands. Stir 30 ml (2 tbsp) of maple syrup (or other sweetener), 1.25 g (1/4 tsp) of salt and stir until well mixed.
• Stir in 100 g (~1 cup) of rolled oats, cover and let sit for 4-5 hours or overnight. Enjoy the next day with toppings like fresh fruit, ground flax seeds or other nuts and seeds.

Nutrition Data (Per Serving)