Matcha Coconut Overnight Oats

Serves 2 · 8 min prep

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup unsweetened coconut milk (carton)
• 1/2 cup plain Greek yogurt
• 1 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1 1/2 tsp ceremonial or culinary matcha powder
• 1/2 tsp vanilla extract
• 1 pinch pinch of kosher salt
• 2 tbsp toasted coconut flakes
• 1/2 cup fresh berries or sliced banana
• 1 tsp optional honey for drizzling

Instructions

1. 1In a small bowl or liquid measuring cup, whisk the matcha powder with coconut milk until completely smooth and no green lumps remain.
2. 2In a medium mixing bowl combine the rolled oats, remaining coconut milk, Greek yogurt, chia seeds, maple syrup, vanilla, salt, and the dissolved matcha mixture. Stir vigorously for 30 seconds so everything is evenly green and coated.
3. 3Divide the mixture evenly between two 12-ounce jars or airtight containers, tapping gently to level the surface.
4. 4Seal and refrigerate at least 6 hours or overnight (up to 3 days) 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 an extra splash of coconut milk until creamy and spoonable.
6. 6Top each serving with toasted coconut flakes and fresh berries or banana slices.
7. 7Drizzle with a little honey if you want extra sweetness, then eat cold straight from the jar or transfer to a bowl.
8. 8For a warmer option, microwave 45–60 seconds, stir, and add toppings after heating.