Pin it There's something almost magical about waking up to a bowl of matcha overnight oats that's been quietly transforming itself in the fridge while you slept. I discovered this combination on a morning when I was rushing through my kitchen, desperately needing something that felt both indulgent and energizing, and I found myself whisking matcha powder into coconut milk without a real plan. The result was so vibrant and creamy that it became my answer to those days when I want breakfast to feel like a small ritual rather than just fuel.
I made this for a friend who swears she doesn't have time for breakfast, and watching her face light up when she tasted how creamy it was, without a drop of dairy yogurt, was the moment I realized this recipe needed to become part of my regular rotation. She asked for the recipe before she'd even finished the bowl, which felt like the highest compliment.
Ingredients
- Rolled oats: Use certified gluten-free if that matters to you, and don't skimp on quality here because these are doing the heavy lifting in terms of texture and staying power.
- Unsweetened coconut milk: The canned full-fat version gives you that luxurious mouthfeel that makes this feel indulgent rather than virtuous.
- Greek yogurt or coconut yogurt: This is what creates the creamy element while adding protein, and honestly the choice depends on whether you're leaning dairy-free or not.
- Matcha green tea powder: Quality matters here because cheap matcha can taste chalky and bitter, so invest in something vibrant and smooth.
- Honey or maple syrup: A small amount is all you need if your fruit topping is naturally sweet, and you can always adjust this after the first time you make it.
- Chia seeds: These tiny seeds absorb liquid and swell up overnight, creating little pockets of texture that keep things interesting.
- Unsweetened shredded coconut: This adds a subtle tropical flavor and becomes chewy when it soaks in the liquid, which I actually love.
- Vanilla extract: Just a whisper of this rounds out the earthiness of the matcha and makes the whole bowl taste more sophisticated than it has any right to.
Instructions
- Whisk your wet base:
- Pour the coconut milk and yogurt into a bowl or jar, then whisk in the matcha powder slowly so it doesn't clump up like it always does. Keep whisking until you have a smooth, pale green liquid with no powder hiding in the corners, then add your sweetener and vanilla extract.
- Combine everything:
- Stir in the oats, chia seeds, and shredded coconut, making sure you don't have any dry pockets of oats sitting at the bottom. This is easier than it sounds if you use a spoon to really mix it all together.
- Let it sit overnight:
- Cover your jar or bowl and slide it into the refrigerator for at least 6 hours, though overnight is ideal because the oats continue to soften and the flavors meld. This is the part where you do absolutely nothing except check on it once out of curiosity.
- Adjust and serve:
- In the morning, give it a good stir and add a splash more coconut milk if it seems too thick for your taste. Divide between two bowls, top with fresh fruit, a sprinkle of extra coconut, and maybe a final drizzle of honey, then eat it exactly as cold and creamy as it is.
Pin it There's a quiet joy in opening the refrigerator and seeing your breakfast already waiting for you, looking like something you'd order at a café. It's those small moments of self-care that don't require any effort in the morning that somehow make the whole day feel a little bit better.
Texture Tips and Tricks
The real magic of overnight oats happens in the balance between the oats and the liquid, and I've learned that every version of plant-based milk behaves differently. Coconut milk tends to be thicker than almond milk, so if you're substituting, you might need to adjust your ratios slightly to get that creamy rather than soupy result.
Flavor Variations Worth Trying
Once you get comfortable with the base recipe, you can play around with it endlessly. I've added cardamom powder for warmth, a splash of rose water for elegance, or even a tiny pinch of sea salt to make the matcha flavor pop even more.
Make-Ahead Magic and Storage
The best part about this recipe is that you can make it once and eat it for three days, or prep two jars at the start of your week and have breakfast sorted. The chia seeds and oats keep everything stable, though the texture gets progressively creamier, which some mornings feels like an upgrade.
- Store in an airtight container in the coldest part of your refrigerator for up to 4 days.
- You can assemble the dry ingredients in a jar the night before and add liquids in the morning if you want to minimize prep time even further.
- Top with fresh fruit right before eating so it doesn't get soggy and sad.
Pin it This bowl is my answer to mornings when I want nutrition and beauty in the same spoon. Make it once and you'll understand why it becomes a staple rather than a special occasion breakfast.
Recipe FAQs
- → How long should I soak the oats?
Soak the oats and ingredients together in the refrigerator for at least 6 hours or overnight to achieve a creamy texture.
- → Can I use other milk alternatives?
Yes, any plant-based milk such as almond or oat milk works well and keeps the dish dairy-free.
- → What does chia seed add to the dish?
Chia seeds provide extra fiber, healthy fats, and help thicken the mixture for a satisfying consistency.
- → How can I adjust the sweetness?
Sweetness can be modified by adding more or less honey or maple syrup according to personal preference.
- → Is it possible to make this vegan?
Use coconut yogurt instead of Greek yogurt and maple syrup instead of honey to keep it fully plant-based.
