Matcha Coconut Overnight Oats
- Cook Time: 10 minutes (plus 4 hours or overnight chilling)
- Total Time: 10 minutes
- Diet: Vegan, Gluten-free, Dairy-free
Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ceremonial or culinary grade matcha powder
- 1 tablespoon chia seeds
- 3/4 cup unsweetened coconut milk (from a carton or can)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 2 tablespoons shredded coconut (unsweetened)
- A pinch of sea salt
Instructions
- Step 1: Sift the Matcha – To avoid green clumps in your oats, sift the matcha powder through a fine-mesh strainer into a small bowl or directly into your mason jar. This ensures a smooth, even texture throughout the mixture.
- Step 2: Whisk the Liquid Base – Pour the coconut milk, maple syrup, and vanilla extract into the jar with the matcha. Use a small whisk or a fork to mix vigorously until the matcha is fully dissolved and the liquid is a uniform green color.
- Step 3: Combine Dry Ingredients – Add the rolled oats, chia seeds, shredded coconut, and a pinch of salt to the matcha-coconut liquid. Stir well until all the oats are fully submerged and the chia seeds are evenly distributed.
- Step 4: Refrigerate and Set – Seal the jar with a tight-fitting lid and place it in the refrigerator. Let it soak for at least 4 hours, though letting it sit overnight provides the best, creamiest results.
- Step 5: Final Stir and Toppings – In the morning, give the oats a good stir. If the mixture is too thick, splash in a little more coconut milk. Top with your favorite garnishes and enjoy chilled.
Find it online: https://www.yucolor.com/breakfast/matcha-coconut-overnight-oats/