Matcha Coconut Overnight Oats with Toasted Almonds

Matcha, the finely milled green tea long cherished in Japanese tea ceremonies, brings earthy brightness to these creamy coconut overnight oats. Rolled oats and chia soak overnight in coconut milk and yogurt, then finish with toasted almonds for crunch.

Serves 4 · 10 min prep · 4 min cook

Estimate for one serving

• 365 cal
• 14g protein
• 48g carbs
• 14g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened coconut milk (canned or carton)
• 1 cup plain Greek yogurt
• 2 tsp ceremonial or culinary matcha powder
• 3 tbsp maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 1/3 cup toasted sliced almonds
• 1/4 cup unsweetened shredded coconut
• 1 cup fresh berries for serving

Instructions

1. 1In a medium mixing bowl, whisk the matcha powder with coconut milk until completely smooth and no green lumps remain; this prevents bitter clumps later.
2. 2Add the remaining coconut 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. Let the mixture sit 2 minutes, then stir once more so the chia begins to gel evenly.
4. 4Divide the oat mixture evenly among four 8- or 12-ounce jars or airtight containers. Seal and refrigerate at least 6 hours or overnight (up to 4 days).
5. 5Just before serving, toast the sliced almonds and shredded coconut together in a dry skillet over medium heat for 3–4 minutes, stirring constantly, until golden and fragrant; watch closely so they do not burn.
6. 6Remove the jars from the fridge; the oats should be thick, creamy, and spoonable. If too thick, loosen with a splash of coconut milk.
7. 7Top each jar with a spoonful of the warm toasted almond-coconut mixture and fresh berries. Eat cold straight from the jar or transfer to a bowl.