Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Start your day with these Matcha Overnight Oats! An energizing mix of matcha, oats, milk, and chia seeds transforms into the perfect make-ahead breakfast. Vegan, Gluten-Free Option.
These creamy and filling Vegan Matcha Overnight Oats taste just like your morning matcha latte, but with added benefits! Made from less than 10 ingredients in only 15 minutes, it’s a satisfyingly sweet make-ahead breakfast you can enjoy on the go.
Table of Contents
Your Morning Matcha Latte With a Twist
A jar of vegan overnight oats always comes to my rescue when I need something quick, tasty, and filling first thing in the morning. Usually, I’ll pour myself a cup of coffee or make an iced matcha latte, grab a spoon for my oats, and get on with my day. But with these energizing Matcha Overnight Oats on hand, I’m starting my day even faster because I don’t need the added caffeine!
These oats give me everything I need in the morning: an invigorating boost from the antioxidant-rich matcha, a filling and nutritious blend of oats and chia seeds, and a touch of sweetness to keep me going back for more. One jar wakes me up almost as quickly as a cup of coffee (no caffeine jitters included).
Possibly the best news of all is that there is no whisking involved in this matcha recipe (yay!). I learned from my Mango Overnight Oats that by blending the star ingredients with the non-dairy milk, you get all of its goodness without the extra hassle. Just combine the creamy blended matcha milk with the oats, chia seeds, and yogurt, let them soak overnight, and then enjoy! The slightly earthy flavor of matcha pairs perfectly with a wider variety of fruits – right now I’m loving some fresh strawberries on top, but this would also be delicious with strawberries, banana, blueberries, or raspberries!
Ingredients for Matcha Overnight Oatmeal
Like my other vegan overnight oats recipes, this recipe transforms less than10 basic ingredients into a quick and easy breakfast you can eat on the go:
- Matcha Powder: this antioxidant-packed green tea powder originated in Japan but has exploded in popularity throughout the world. It’s a great alternative to coffee because it still has some caffeine but isn’t as likely to give you the jitters! For the best quality and flavor, opt for ceremonial-grade matcha purchased from an Asian-owned company. Culinary-grade matcha will also work here if you’d prefer a budget-friendly option.
- Oats: both old-fashioned rolled oats and quick oats will work in this recipe. Sometimes, I like to use a 50-50 mix of both for that perfect chewy-soft texture.
- Non-Dairy Milk: use any unsweetened plant milk you like, such as oat milk or cashew milk.
- Dairy-Free Yogurt: I don’t always use yogurt in my overnight oats recipes, but when I do, they turn out deliciously creamy, thick, and tangy. If you’d rather skip the yogurt, use extra plant milk in its place.
- Chia Seeds: these double as a thickener and a source of fiber and omega-3 fatty acids!
- Maple Syrup: make sure it’s the real deal! Grade A maple syrup is the key to perfectly sweetened and well-balanced oats. An extra drizzle over the oats is always a good idea, too.
How to Make Matcha Overnight Oats
- Add the milk, maple syrup, vanilla, salt, and matcha to a blender. Blend until the matcha is fully incorporated and there are no more clumps.
- Stir the oats and chia seeds together in a large bowl.
- Pour the matcha milk over the dry ingredients, then stir in the yogurt. Sit for 5 minutes, then stir again. Set it aside for another 5 minutes.
- Transfer the oatmeal to jars and refrigerate overnight. Serve the next day with your desired toppings.
Caitlin’s Cooking Tips
- How to choose the best matcha for you: I’ll always recommend using ceremonial-grade matcha, whether you’re making a classic matcha latte, these oats, or my Matcha Crinkle Cookies. Its green color is more vibrant, it has a fresher and more grassy flavor, and it has a finer texture compared to the more budget-friendly and widely available culinary-grade matcha.
- For the creamiest overnight oats: Make sure you use both the non-dairy milk AND the yogurt. I typically use oat milk, soy milk, or cashew milk in the oats because they tend to be the richest. Or, for the thickest and creamiest consistency, use coconut milk instead.
Serving Suggestions
I love having a few jars of matcha overnight oats ready to go in my fridge. They’re always a delicious and filling breakfast or snack I can enjoy when I’m running late, or I can top the jar with toppings when I have some extra time. Chopped strawberries are one of my favorite toppings, but raspberries, blueberries, sliced bananas, shredded coconut, a drizzle of nut butter, hemp seeds, chopped nuts, a dollop of vegan whipped cream, or granola are also fantastic.
The overnight oats can be eaten cold or warm. Cold oats are a satisfying and sweet way to start your day, and warm oats are extra cozy on chilly mornings. To warm the oats, simply zap them in the microwave for 1 to 2 minutes before serving.
If you’re looking for more vegan overnight oat recipes, you’ll also love this Blueberry Overnight Oatmeal, this Thai Tea Overnight Oats Recipe, and these Lemon Poppy Seed Overnight Oats!
How to Store Overnight Oats
The oat will keep for up to 5 days in the fridge. I find that the best way to store them is in individual sealed mason jars or containers for an easy takeaway meal or snack. They can also be stored in one large container if you’d prefer.
Before serving, stir in a splash of milk to thin the texture if needed and add the toppings of your choice.
Substitutions and Variations
- Optional Mix-Ins: Strawberry hearts pressed into the side of the mason jars make these overnight oats impossible to resist! Otherwise, feel free to stir fresh or frozen fruit, vegan chocolate chips, or shredded coconut into the oat mixture during step 3 (after it has rested for about 10 minutes).
- Gluten-Free Option: Use certified gluten-free rolled oats or quick oats to ensure this recipe is 100% gluten-free.
Recipe FAQs
Yes, matcha contains caffeine. The amount depends on the brand and variety, but on average, matcha has around 40 mg of caffeine per teaspoon. This is less than a cup of coffee (100 mg of caffeine in a cup) but enough to keep you awake.
I haven’t tested it, but you can try blending a scoop of your favorite vegan vanilla or unflavored protein powder into the matcha milk during step 1. If the protein powder is sweetened, omit the maple syrup and add more milk if the mixture becomes too thick.
After they’re in the jars, I recommend soaking the oats for a minimum of 4 hours or, ideally, overnight before serving.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Matcha Overnight Oats
Ingredients
- 2 cups creamy non-dairy milk
- 2 tablespoons grade A maple syrup plus more to taste
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon matcha powder
- 2 cups quick-cooking or rolled oats* gluten-free if necessary
- 2 tablespoons chia seeds or sub ground flaxseed
- 1/2 cup plain unsweetened dairy-free yogurt (or sub with more milk)
- Topping suggestions: fresh or frozen fruit nut butter, coconut, etc.
Instructions
- Wet Ingredients: Add the milk, maple syrup, vanilla, salt, and matcha to a blender. Blend on high for 30 to 45 seconds, until the matcha is fully incorporated and has no clumps.
- Dry Ingredients: Add the oats and chia seeds to a large mixing bowl and mix well.
- Combine: Pour the matcha milk over the dry ingredients and add the yogurt; mix well. Let sit for 5 minutes, then stir in again to fully incorporate the mixture. Let sit for another 5 minutes, to thicken. If you’d like to mix in any chopped fruit or other add-ins to your oats, do so here.
- Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Blender Substitutes: If you have an immersion blender, you can place all of the wet ingredients in a large jar or bowl and blend them together. Or, use a matcha whisk or milk frother to blend the matcha with only 1/2 cup of milk, until smooth and creamy. Add it to the dry ingredients in step 3 with the remaining wet ingredients (milk, maple syrup, vanilla, salt, and yogurt)
- Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
- Oats: I like to use a 50-50 mix of instant oats and rolled oats for a creamy and hearty texture! Instant oats will make the oatmeal more creamy, while rolled oats add more of a chew.
