Creamy Matcha Overnight Oats with Strawberries

Matcha, the finely ground green tea long cherished in Japanese tea culture, brings earthy color and calm flavor to a make-ahead breakfast. Rolled oats steep overnight with yogurt and maple until creamy, then meet juicy strawberries and a crunch of almonds.

Serves 2 · 10 min prep

Estimate for one serving

• 390 cal
• 16g protein
• 58g carbs
• 11g fat
• 8g fiber

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Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup unsweetened almond milk or dairy milk
• 1/2 cup plain Greek yogurt
• 2 Tbsp pure maple syrup
• 1 1/2 tsp culinary-grade matcha powder
• 1 Tbsp chia seeds
• 1/2 tsp vanilla extract
• 1 pinch pinch of kosher salt
• 1 cup, sliced fresh strawberries
• 2 Tbsp sliced almonds
• 1 Tbsp extra maple syrup for drizzling

Instructions

1. 1In a medium bowl whisk the matcha powder with milk until completely smooth and no green clumps remain.
2. 2Add the remaining milk, Greek yogurt, maple syrup, vanilla, and salt; whisk until the mixture is uniform and pale green.
3. 3Stir in the rolled oats and chia seeds until every oat is coated and the chia is evenly distributed.
4. 4Divide the mixture evenly between two 12-ounce jars or airtight containers. Cover and refrigerate at least 6 hours or overnight so the oats soften and the chia gels.
5. 5In the morning give each jar a good stir; if the oats seem too thick, loosen with a splash of milk until creamy and spoonable.
6. 6Top each portion with half of the sliced strawberries and a tablespoon of sliced almonds.
7. 7Drizzle lightly with the extra maple syrup and serve chilled straight from the jar or scooped into a bowl.
8. 8For best texture eat within 3 days; the matcha flavor stays bright and the berries stay fresh if added just before eating.