Pin it I discovered matcha overnight oats on a rushed Tuesday morning when I was determined to stop grabbing pastries on my way to work. A friend had left a small tin of matcha powder on my kitchen counter months earlier, and I finally opened it out of pure curiosity. The earthy aroma hit me differently than I expected—not bitter or intimidating, but inviting, almost grassy. I stirred it into yogurt and oats the night before, poured myself a bowl the next morning, and something clicked. It felt like breakfast had transformed from a chore into a small moment of intention.
The first time I served this to my roommate, she actually sat down at the kitchen table instead of eating standing up with her phone. That moment—her pausing mid-conversation to comment on the color, the creaminess, the way it didn't feel heavy—made me realize this wasn't just another breakfast formula. It became the thing we both made on Sunday nights without discussing it, a quiet ritual that somehow made the week feel more intentional.
Ingredients
- Rolled oats: The foundation that actually softens as it sits, becoming creamy rather than mushy—use the plain stuff, not the flavored packets.
- Unsweetened almond milk: It's mild enough not to overpower the matcha, and the unsweetened part means you control the sweetness yourself.
- Plain Greek yogurt: This is what makes it genuinely creamy rather than just wet; the tanginess balances the earthiness beautifully.
- Chia seeds: They plump up overnight and add a subtle texture that keeps things interesting with every spoonful.
- Matcha powder: Culinary grade, not ceremonial—it's forgiving and less finicky, and the flavor is exactly what you want for this.
- Honey or maple syrup: Whichever you have; they dissolve into the liquid and sweeten everything evenly.
- Vanilla extract: A quiet helper that brings all the flavors closer together without announcing itself.
- Fresh berries, banana, coconut, or nuts: These are your morning decision—what you're craving becomes the topping.
Instructions
- Whisk the green base:
- Pour almond milk and Greek yogurt into a bowl or jar, then add the matcha, honey, and vanilla. Whisk or stir until you see no green streaks and it looks smooth and evenly colored—this takes maybe a minute, and the smell will remind you why you bought the matcha in the first place.
- Fold in the oats and seeds:
- Stir in the rolled oats and chia seeds until they're completely coated. The mixture will look loose right now, but trust that overnight magic is about to happen.
- Cover and let time do the work:
- Put the lid on and slide it into the fridge for at least 8 hours, ideally overnight. The oats absorb all that creamy matcha liquid and transform into something that tastes nothing like raw oats.
- Stir and adjust in the morning:
- Give it a good stir; if it looks too thick, splash in a little more milk until it reaches the consistency you want. Some mornings I like it spoonable, other times I want it almost pourable.
- Top and serve:
- Divide between two bowls or jars, scatter on whatever toppings call to you, and eat it cold straight from the fridge.
Pin it There's something deeply satisfying about opening the fridge on a chaotic morning and finding your breakfast already waiting, green and creamy and ready to eat. It's like your past self left a gift for your present self, and that small act of care somehow makes everything feel more manageable.
The Matcha Difference
Matcha isn't just green tea powder; it's a ritual in powder form. When you whisk it into warm water the traditional way, you're participating in centuries of intention. Here, we're taking that essence and making it breakfast-casual, which somehow feels both respectful and playful. The matcha brings antioxidants, sustained energy, and an earthy flavor that makes oats taste like they were meant for something special instead of rushed Monday mornings.
Making It Your Own
The beauty of overnight oats is that the base is flexible—this matcha version works with almost any topping combination you dream up. I've learned that textures matter; if the oats are creamy, you want something with a little crunch to offset that. Cold mornings call for warm-feeling toppings like toasted coconut or spiced nuts, while summer days feel right with fresh berries and a sprinkle of granola.
Storage and Variations
Make this on Sunday and you have breakfast for two mornings, which is the kind of small win that builds momentum for the week. You can also prepare individual jars if you're cooking for guests or meal-prepping—everyone can customize their toppings without touching the base. For a vegan version, swap Greek yogurt for coconut or cashew yogurt and use maple syrup instead of honey.
- Store in airtight containers for up to 3 days in the fridge.
- Add a splash of milk in the morning if it thickens too much overnight.
- Try matcha-free vanilla overnight oats if you ever want to rotate the flavor without changing the method.
Pin it This breakfast tastes like you planned ahead, even when you didn't. That's the whole point.
Recipe FAQ
- → Can I use different milk types?
Yes, unsweetened almond milk is recommended but dairy or other plant-based milks like coconut or soy work well for variety and creaminess.
- → How much matcha powder should I add?
Use 1 to 1½ teaspoons of culinary-grade matcha powder for balanced earthy flavor without bitterness.
- → Are toppings necessary?
Toppings like fresh berries, banana slices, coconut flakes, or nuts enhance texture and flavor but are optional.
- → Can I prepare this in advance?
Yes, soaking the oats overnight lets them absorb liquids and matcha flavors, creating a creamy, ready-to-eat dish by morning.
- → Is this suitable for vegan diets?
Replace Greek yogurt with plant-based yogurt and use maple syrup instead of honey to keep it vegan-friendly.