Matcha Overnight Oats
Creamy overnight oats infused with vibrant matcha and topped with granola and fresh berries. Prepare the night before for a grab-and-go breakfast.
- Total time
- 10 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 1 cup rolled oats
- 1 cup unsweetened almond milk
- ½ cup plain Greek yogurt
- 1.5 teaspoon matcha powder
- 1.5 tablespoon honey
- ¾ cup fresh blueberries
- ½ cup granola
Instructions
- 1
Pour 1 cup of almond milk into a medium bowl.
- 2
Add 1.5 teaspoons of matcha powder to the milk and whisk vigorously in circular motions for 30 seconds until no green powder clumps remain and the liquid turns bright green.
- 3
Add 0.5 cup of Greek yogurt and 1.5 tablespoons of honey to the matcha milk, then stir with a spoon until the mixture looks uniform and no white streaks of yogurt remain.
- 4
Stir in 1 cup of rolled oats, pushing the oats down with the spoon until they are fully submerged in the liquid.
- 5
Divide the oat mixture evenly between two glass jars or containers with tight-fitting lids, filling each about three-quarters full.
- 6
Cover each jar tightly with its lid and place both in the refrigerator overnight, or for at least 6 hours, so the oats absorb the liquid and become creamy.
- 7
Remove the jars from the refrigerator and stir each jar with a spoon — the oats should look thick and creamy like pudding, not runny.
- 8
Divide 0.75 cup of fresh blueberries equally between the two jars, scattering them across the surface in a single layer.
- 9
Sprinkle 0.5 cup of granola evenly over the top of both jars, dividing it so each gets a handful.
Tools you’ll need
- medium bowl
- whisk
- spoon
- two glass jars with lids (16 oz or larger)
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