Matcha & Pistachio Overnight Oats with Lemon & Blueberry Compote

It feels like forever since I last posted! Life has been really busy, and when that happens, it’s easy for healthy habits to slip. Lately, I’ve been focusing on recipes that last a few days—perfect for meal prep and making sure I stay on top of eating well during the week even when it’s busy.

This week, I made matcha and pistachio overnight oats with a lemon and blueberry compote, and it kept me going for three days. It’s a fiber-rich, nutrient-packed breakfast that’s both satisfying and easy to prepare. The matcha gives a natural energy boost, and it pairs beautifully with blueberries.

Here’s the recipe—it serves about three portions:

Overnight Oats

• 2½ cups rolled oats (Sainsbury’s Taste the Difference are great!)

• 1 cup oat milk

• 2 tbsp chia seeds

• 15ml water + 2 tsp matcha powder (mix thoroughly before adding to the oats)

• 2–3 tbsp authentic full-fat Greek yogurt (M&S and Sainsbury’s full fat authentic Greek yogurt is the best!)

Mix everything in a medium-sized bowl and set aside while you make the compote.

Lemon & Blueberry Compote

• Juice of 1 large lemon

• 100g blueberries

• 2 cardamom pods

• 2 tbsp brown caster sugar

In a small saucepan over medium heat, combine the lemon juice, blueberries, cardamom pods, and sugar. Let it bubble and reduce for 10–15 minutes, stirring continuously to prevent burning. Once the blueberries have broken down, remove from heat and discard the cardamom pods. Allow to cool, then pour over the oats.

Finishing Touches

• 5–10g chopped pistachios

Sprinkle the pistachios over the compote and refrigerate for at least 8 hours. When serving, I like to mix in an extra tablespoon of Greek yogurt for extra creaminess, add a drizzle of honey, and top with some more pistachios, flaked almonds or walnuts for an extra crunch! Hope you enjoy this one—let me know what you think!