By Dani Taylor
1 cup oats
1/2 cup plain kombucha
3/4 cup plain vegan yogurt
1 teaspoon matcha powder, plus more for garnish
1 medium kiwi fruit, peeled
1 cup kale, chopped
1 cup cantaloupe, cubed
1 cup fresh raspberries
10 pistachio kernels, chopped
Place the oats in a 4-cup storage container. In a powerful blender, place the kombucha, yogurt, matcha, kiwi and kale. Secure the lid and use the tamper to press the food into the blades as you turn the blender on and increase to high speed. Blend until smooth.
Pour the puree over the oats and stir to mix. Cover tightly and refrigerate overnight.
In each of two shallow bowls, spread 1 cup of oat mixture. Arrange 1/2 cup of cantaloupe and 1/2 cup raspberries atop each, sprinkle with the pistachios. Serve immediately.
Makes 2 servings.
Nutrition Information per serving: 308 calories, 58g carbohydrates, 5g fat, 11g protein