Matcha White Chocolate Overnight Oats

Matcha, Japan’s finely ground green tea, lends earthy depth to these creamy overnight oats. Folded with white chocolate chips and chia, they chill into a no-cook breakfast ready when you are.

Serves 3 · 10 min prep

Estimate for one serving

• 365 cal
• 15g protein
• 52g carbs
• 12g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1 1/2 cups unsweetened almond milk or milk of choice
• 3/4 cup plain Greek yogurt
• 3 Tbsp pure maple syrup
• 2 tsp ceremonial or culinary matcha powder
• 1 tsp vanilla extract
• 1 Tbsp chia seeds
• 1/4 cup white chocolate chips
• 1/8 tsp pinch of salt
• 3/4 cup for topping fresh raspberries or sliced strawberries

Instructions

1. 1In a medium mixing bowl whisk the matcha powder with milk until completely smooth and free of lumps; this prevents bitter clumps later.
2. 2Add the remaining milk, Greek yogurt, maple syrup, vanilla, and salt. Whisk vigorously until the mixture is uniform and pale green.
3. 3Stir in the rolled oats and chia seeds until every oat is coated. Fold in half of the white chocolate chips.
4. 4Divide the mixture evenly among three 12-oz jars or airtight containers, leaving a little headspace. Tap each jar gently on the counter to settle the oats.
5. 5Cover and refrigerate at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a pudding-like texture.
6. 6In the morning, give each jar a good stir. If the oats seem too thick, loosen with a splash of milk until creamy.
7. 7Warm the remaining white chocolate chips in the microwave in 15-second bursts, stirring between each, until just melted and smooth.
8. 8Drizzle the melted white chocolate over the top of each jar, then finish with fresh berries. Eat cold straight from the jar or transfer to a bowl.