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Matcha Overnight Oats

Matcha overnight oats combine rolled oats, chia seeds, Greek yogurt, and maple syrup for a creamy make-ahead breakfast. Whisking the matcha into the milk first helps it dissolve evenly before the mixture chills.
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Prep Time 5 minutes
Chilling 6 hours
Total Time 6 hours 5 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup milk
  • 1 tsp matcha powder
  • 0.25 cup plain Greek yogurt
  • 1 tbsp maple syrup
  • 0.25 tsp vanilla extract
  • 1 pinch salt
  • 0.5 cup old-fashioned rolled oats
  • 1 tbsp chia seeds

Equipment

  • 1 12-ounce jar or covered container

Method
 

  1. In a 12-ounce jar or covered container, whisk the milk and matcha until the matcha is evenly dissolved.
  2. Stir in the Greek yogurt, maple syrup, vanilla, salt, oats, and chia seeds until combined.
  3. Cover and refrigerate for at least 6 hours or overnight, then stir before eating.

Notes

Whisk the matcha thoroughly into the milk before adding the other ingredients to help prevent clumps. Store covered in the refrigerator for up to 4 days; freezing is not recommended. Use dairy-free milk and plant-based yogurt for a dairy-free version.