Matcha Overnight Oats

Overnight oats are one of my favorite breakfasts, which is probably evident by the amount of recipes that I’ve created for them.

Besides the fact that they’re absolutely delicious, they’re incredibly easy to make and can be easily customized with pantry and refrigerator staples.

These Match Overnight Oats have been a staple for me this summer. They’re creamy and satisfying with hearty rolled oats, coconut milk and the goodness of chia seeds.

They’re lightly sweetened with pure maple syrup so there’s no refined sugar, and the matcha green tea powder adds a wonderful background flavor and lends a gentle caffeine boost.

If you’re new to overnight oats, old fashioned rolled oats are combined with milk then stored in the refrigerator for a minimum of 3 hours or overnight.

The oats absorb the liquid, which results in an irresistible soft, creamy texture. I always include chia seeds because they help thicken the oats, and provide additional protein and fiber as well.

These vegan matcha oats take just 10 minutes to prep, and are wonderful served warm or cold with additional shredded coconut for texture and your favorite fresh fruit.

Breakfast has never been easier. 🙂

Why you’ll love this recipe

• Matcha coconut overnight oats are creamy and satisfying with rolled oats, chia seeds and coconut milk.
• They’re so quick and easy to prepare, requiring just 10 minutes of hands on prep.
• The earthy flavor of matcha green tea powder is perfectly balanced with the sweetness of maple syrup.
• It’s a filling gluten-free and vegan breakfast recipe that can be prepared in advance and enjoyed throughout the week.

Recipe ingredients

Making overnight oats with matcha is incredibly easy using basic ingredients, and they can be customized with your favorite milk and toppings.

• Oats. Use old-fashioned oats for this recipe. Do not substitute the rolled oats with quick oats as they will become mushy. If you’d like to sub with steel cut oats, see my post on overnight steel cut oats.
• Unsweetened shredded coconut. Adds plenty of coconut flavor and texture without added sweetness.
• Unsweetened coconut milk. Use refrigerated coconut milk instead of full fat canned coconut milk as the canned version will produce overly thick oats. You can also sub the coconut milk with your favorite milk.
• Chia seeds. The chia seeds bloom as they sit in the coconut milk overnight and make the oats thick and creamy. They also add extra protein and fiber! If you don’t have any on hand, simply omit them and reduce the amount of milk by 1/2 cup, or 2 cups total.
• Matcha green tea powder. The slightly bitter, earthy matcha is perfectly balanced with the creamy coconut milk and sweet maple syrup. You’ll get a gentle caffeine boost from the matcha for a little extra energy.
• Maple syrup. Swap with your favorite sweetener.

See the recipe card below for the full list of ingredients and quantities.

Recipe FAQs

Serving suggestions

These matcha oats can be served a number of delicious ways!

• Serve warm or cold with your favorite toppings such as fresh or dried fruit, coconut, nuts or seeds. To heat, simply microwave for 40 seconds to 1 minute and stir.
• Add Greek yogurt or protein powder for a protein boost.
• Prep the oats in jars in advance and store in the refrigerator for up to 5 days. They’re a great grab ‘n go breakfast!