I’ve been tinkering with matcha overnight oats and finally landed on a version that makes for a fast healthy breakfast on the go, loaded with rolled oats, chia seeds, yogurt, milk and matcha for a generous dose of fiber and nutrients.

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I used to grab whatever cereal but this Matcha Overnight Oats stopped that habit. The bright, grassy tang of matcha powder wakes up the bowl while old fashioned rolled oats give it that chewy, satisfying bite.

I love that it tastes like a little green treat but still feels like fuel for the day. It fits perfectly into Overnight Meal Prep plans, and honestly it’s become my go to Fast Healthy Breakfast On The Go when mornings are chaos.

Try a spoonful and you might get hooked, like I did, way faster than I thought.

Ingredients

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Rolled oats: Whole grain oats, high in fiber and slow carbs, keeps you full longer.
Chia seeds: Tiny but mighty, full of omega 3s, fiber and gel like texture when soaked.
Milk: Calcium and protein depending on type, makes it creamy, choose unsweetened to skip sugar.
Greek yogurt: Adds tang, thick creamy texture and a protein boost, helps keep you satisfied.
Matcha powder: Bright grassy flavor, caffeine and antioxidants, a little goes a long way for flavor.
Maple syrup: Natural sweetener, adds warmth and depth, use sparingly to control added sugars.

Ingredient Quantities

1/2 cup old fashioned rolled oats

1 tablespoon chia seeds

1 cup milk (unsweetened dairy or plant milk like almond or oat)

1/2 cup plain Greek yogurt (or regular plain yogurt)

1 teaspoon matcha powder (culinary or ceremonial, sift if lumpy)

1 to 2 tablespoons maple syrup or honey, to taste

1/4 teaspoon vanilla extract

pinch of fine sea salt

Optional toppings: sliced banana, fresh berries, chopped almonds or walnuts, shredded coconut, drizzle of nut butter

How to Make this

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1. In a bowl or mason jar combine 1/2 cup old fashioned rolled oats, 1 tablespoon chia seeds and a pinch of fine sea salt, stir to mix.

2. In a separate bowl whisk together 1 cup milk and 1/2 cup plain Greek yogurt until smooth, then add 1 teaspoon sifted matcha powder, 1 to 2 tablespoons maple syrup or honey, and 1/4 teaspoon vanilla extract; if the matcha is lumpy, make a paste first with a tablespoon of warm milk and whisk it well so no clumps remain.

3. Pour the liquid mixture over the oats and chia, stir thoroughly so everything is evenly coated, press down with the back of a spoon so the oats are submerged — this helps them hydrate evenly.

4. If you want an ultra creamy version, give the mix a quick blitz in a blender for 5 to 10 seconds before chilling, or for a chunkier, heartier texture skip the blender.

5. Cover the bowl or seal the jar and refrigerate at least 4 hours, preferably overnight; for best texture let it sit 6 to 8 hours.

6. After chilling, open and give it a good stir, add a splash more milk if it seems too thick, taste and adjust sweetness with a little more maple or honey if needed.

7. Top with optional toppings like sliced banana, fresh berries, chopped almonds or walnuts, shredded coconut or a drizzle of nut butter — get creative, don’t be shy.

8. Store leftovers in an airtight container in the fridge for up to 3 days, eat cold straight from the jar or let sit 10 minutes at room temp, or warm gently in the microwave for about 30 seconds if you prefer warm oats.

Equipment Needed

1. Mixing bowl or a mason jar with a lid (for combining and chilling)
2. Measuring cups and measuring spoons
3. Whisk or fork (to smooth the yogurt and milk, and blend matcha)
4. Small fine mesh sieve or tea strainer (to sift the matcha if it’s lumpy)
5. Spoon or rubber spatula (to press oats down and stir)
6. Blender or immersion blender (optional for ultra creamy texture)
7. Cutting board and knife (for slicing bananas or prepping toppings)
8. Airtight container or extra jars for storing leftovers

FAQ

Q: Can I use instant oats instead of old fashioned rolled oats? A: Yes, you can, but instant oats get mushy way faster so the texture will be softer. If you use instant, check after 3 to 4 hours instead of overnight, or use a bit less milk. Rolled oats give the best chewy bite.

Q: Is this recipe vegan friendly? A: Totally. Swap the milk with almond or oat milk and use a dairy free plain yogurt, and replace honey with maple syrup. It won't taste exactly like dairy Greek yogurt but it's still creamy and delicious.

Q: How strong is 1 teaspoon of matcha? Can I use more or less? A: One teaspoon gives a gentle matcha flavor and a little caffeine kick. Want it brighter? Add up to 1 1/2 teaspoons, but taste as you go because too much can get bitter, especially with ceremonial grade. If it's lumpy, sift the matcha first or mix it into a small amount of milk to make a smooth paste before adding.

Q: How long should I let these sit and how long will they last in the fridge? A: Let them chill at least 6 to 8 hours, overnight is easiest. Stored in an airtight jar they keep 3 to 4 days, but the texture will keep thickening as the chia expands.

Q: My oats are too thick or too thin, what do I do? A: If too thick add a splash of milk and stir, let it sit 10 minutes and check again. If too thin add a teaspoon or two more chia or a bit more oats, then refrigerate a few hours to thicken. Simple as that.

Q: Can I heat overnight oats or add hot water to make matcha taste better? A: You can warm them gently in the microwave for 30 to 60 seconds if you want warm oats, but heating may change the creamy texture and can kill live cultures in yogurt. For a brighter matcha flavor, whisk the matcha into a small amount of warm milk before mixing with the rest, then cool and combine.

The BEST Matcha Overnight Oats Recipe Substitutions and Variations

Rolled oats
- Quick oats — use 1:1; they soak faster and get a bit softer, might be slightly mushy but still tasty.
- Quinoa flakes — 1:1, gluten free and a nuttier flavor, a nice swap if you want more protein.
- Steel-cut oats — use about 1 to 1.5x and either cook briefly or soak longer (they need more time than rolled oats).
Chia seeds
- Milled flaxseed — 1:1, thickens well and gives omega-3s, but taste is a bit nuttier and it goes rancid faster.
- Hemp hearts — 1:1, won’t gel as much so texture is looser, adds extra protein and a soft bite.
- Psyllium husk — start with about 1/2 the amount, super absorbent so add slowly to avoid jelly overload.
Milk (unsweetened dairy or plant)
- Oat milk — 1:1, creamy and keeps that cozy texture.
- Soy milk — 1:1, higher protein so oats feel thicker and creamier.
- Coconut milk (light) — 1:1, gives a subtle coconut note, can mellow the matcha flavor a bit.
Plain Greek yogurt
- Dairy free plain yogurt (almond, coconut, soy) — 1:1, pick unsweetened to control sweetness.
- Silken tofu (blended) — 1:1, neutral flavor and super creamy, great if you want plant protein.
- Cottage cheese — about equal amounts, mash or blend for creaminess; adds tang and extra protein.

Pro Tips

– Sift the matcha and bloom it first with a tiny bit of warm milk or water so you dont end up with gritty clumps, and if youre using ceremonial powder use a touch less since its more intense than culinary grade.

– Want it ultra creamy? Give the jar a 5 to 10 second blitz in a blender before chilling, but if you like chew and texture skip the blender, its a simple swap that changes the whole vibe.

– Sweetness and balance shift after chilling so taste in the morning and tweak with a little more maple, mashed banana or date syrup if needed, a small pinch of salt and a splash of vanilla really wakes up the matcha.

– Keep crunchy toppings separate till you eat to avoid sogginess, toast nuts or coconut for extra depth, and portion into jars for grab-and-go; leftovers stay fine in the fridge for a few days or you can freeze single portions for longer.

The BEST Matcha Overnight Oats Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I've been tinkering with matcha overnight oats and finally landed on a version that makes for a fast healthy breakfast on the go, loaded with rolled oats, chia seeds, yogurt, milk and matcha for a generous dose of fiber and nutrients.

Servings

servings

Calories

433

kcal

Equipment: 1. Mixing bowl or a mason jar with a lid (for combining and chilling)
2. Measuring cups and measuring spoons
3. Whisk or fork (to smooth the yogurt and milk, and blend matcha)
4. Small fine mesh sieve or tea strainer (to sift the matcha if it’s lumpy)
5. Spoon or rubber spatula (to press oats down and stir)
6. Blender or immersion blender (optional for ultra creamy texture)
7. Cutting board and knife (for slicing bananas or prepping toppings)
8. Airtight container or extra jars for storing leftovers

Ingredients

1/2 cup old fashioned rolled oats
1 tablespoon chia seeds
1 cup milk (unsweetened dairy or plant milk like almond or oat)
1/2 cup plain Greek yogurt (or regular plain yogurt)
1 teaspoon matcha powder (culinary or ceremonial, sift if lumpy)
1 to 2 tablespoons maple syrup or honey, to taste
1/4 teaspoon vanilla extract
pinch of fine sea salt
Optional toppings: sliced banana, fresh berries, chopped almonds or walnuts, shredded coconut, drizzle of nut butter

Directions

In a bowl or mason jar combine 1/2 cup old fashioned rolled oats, 1 tablespoon chia seeds and a pinch of fine sea salt, stir to mix.
In a separate bowl whisk together 1 cup milk and 1/2 cup plain Greek yogurt until smooth, then add 1 teaspoon sifted matcha powder, 1 to 2 tablespoons maple syrup or honey, and 1/4 teaspoon vanilla extract; if the matcha is lumpy, make a paste first with a tablespoon of warm milk and whisk it well so no clumps remain.
Pour the liquid mixture over the oats and chia, stir thoroughly so everything is evenly coated, press down with the back of a spoon so the oats are submerged — this helps them hydrate evenly.
If you want an ultra creamy version, give the mix a quick blitz in a blender for 5 to 10 seconds before chilling, or for a chunkier, heartier texture skip the blender.
Cover the bowl or seal the jar and refrigerate at least 4 hours, preferably overnight; for best texture let it sit 6 to 8 hours.
After chilling, open and give it a good stir, add a splash more milk if it seems too thick, taste and adjust sweetness with a little more maple or honey if needed.
Top with optional toppings like sliced banana, fresh berries, chopped almonds or walnuts, shredded coconut or a drizzle of nut butter — get creative, don't be shy.
Store leftovers in an airtight container in the fridge for up to 3 days, eat cold straight from the jar or let sit 10 minutes at room temp, or warm gently in the microwave for about 30 seconds if you prefer warm oats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.