Matcha Overnight Oats (Print View)

Creamy oats infused with matcha and sweetened naturally, perfect for a nourishing start to your morning.

# What You’ll Need:

→ Base

01 - 1 cup rolled oats (100 g)
02 - 1 cup unsweetened almond milk (8 fl oz / 240 ml)
03 - 1/2 cup plain Greek yogurt (4 fl oz / 120 g)
04 - 1 tablespoon chia seeds

→ Flavor

05 - 1 to 1 1/2 teaspoons culinary-grade matcha powder
06 - 2 tablespoons honey or maple syrup
07 - 1/2 teaspoon vanilla extract

→ Toppings (optional)

08 - Fresh berries
09 - Sliced banana
10 - Toasted coconut flakes
11 - Chopped nuts (e.g., almonds, pistachios)

# Directions:

01 - Whisk together almond milk, Greek yogurt, honey or maple syrup, matcha powder, and vanilla extract until smooth and uniformly green.
02 - Stir in rolled oats and chia seeds until thoroughly combined.
03 - Cover and refrigerate for at least 8 hours or overnight to allow flavors to meld and oats to soften.
04 - Stir the oats well in the morning and add a splash of almond milk if a looser consistency is preferred.
05 - Divide into two servings and garnish with fresh berries, sliced banana, toasted coconut flakes, or chopped nuts as desired. Serve chilled.

# Expert Advice:

01 -
  • The texture becomes pudding-like overnight, almost like custard but lighter
  • Matcha gives steady energy without coffee jitters, perfect for long mornings
02 -
  • Matcha clumps if you dump it directly—whisk it with a small amount of warm liquid first to dissolve, then combine with cold ingredients
  • Overnight oats keep for three days in the fridge, so I double the recipe and grab one jar each morning
03 -
  • Warm the matcha in a tablespoon of hot water before whisking into cold liquid—it dissolves completely and never clumps
  • Let oats sit at room temperature for twenty minutes before eating if you can not stand cold breakfast, though the texture softens slightly
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