Matcha Overnight Oats

A vibrant and nutritious breakfast combining matcha with creamy oats, perfect for busy mornings!

Prep Time 10

Total Time 10

Course Breakfast

Cuisine Japanese

Servings 4 jars

Calories 300 kcal

2 cups creamy non-dairy milk
2 tablespoons grade A maple syrup plus more to taste
1 teaspoon vanilla extract
1 tablespoon matcha powder
2 cups quick-cooking or rolled oats use gluten-free oats if necessary
2 tablespoons chia seeds or ground flaxseed as a substitute
1/2 cup plain unsweetened dairy-free yogurt or extra milk, if preferred
as needed topping suggestions fresh or frozen fruit, nut butter, coconut flakes, seeds or nuts

In a blender, combine non-dairy milk, maple syrup, vanilla extract, salt, and matcha powder. Blend until smooth and clump-free.
In a large mixing bowl, combine oats and chia seeds. Stir well to mix.
Pour the blended matcha mixture over the dry ingredients and stir in the plain yogurt until combined.
Let the mixture sit for 5 minutes, then stir again to ensure everything is well incorporated.
Transfer the oatmeal into jars or airtight containers and refrigerate for at least 4 hours, preferably overnight.
Before serving, top with your choice of fresh or frozen fruit, nut butter, coconut flakes, or seeds/nuts.

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Store in the refrigerator for up to 5 days. Add toppings just before eating to avoid sogginess.

Keyword healthy