Mild and energizing, these matcha overnight oats are a quick, delicious and filling breakfast. Prepared matcha pairs nicely with the creamy vegan, dairy-free oats. Get breakfast and a caffeine boost in one. Just add everything to a jar and it's ready in the morning!
Convenient and easy, overnight oats are great for busy weekday mornings, camping, road trips, traveling or anywhere where you can't cook.
These matcha green tea overnight oats use our vegan basic overnight oats recipe as the base. Prepared matcha tea is used for part of the liquid, to add the distinctive flavor and caffeine boost.
🧄 Ingredient notes
- Matcha powder - matcha is green tea that is ground into a powder. It has a laundry list of health benefits, including antioxidants and cancer-preventive EGCG. Use a good quality matcha, preferably organic. Save your highest quality, ceremonial grade matcha for prepared tea or matcha lattes, though, where you can enjoy it fully.
- Old-fashioned rolled oats - do not use quick oats for this recipe, they turn out mushy. Don't use steel cut, they don't get soft enough to enjoy with this method. You want old-fashioned rolled oatmeal for this method of cooking oats.
- Plant-based milk - any vegan milk you enjoy should work here, like almond milk (pictured), soy milk, oat milk (for that double oat flavor!), coconut milk, cashew milk and rice milk. You can use unsweetened or sweetened original varieties, if you like. Vanilla milk works great, too.
- Ground flax - adds health benefits of added fiber, along with omega-3. Flaxseed also thickens the oatmeal.
- Plant-based yogurt - adds extra creaminess and protein. Vegan yogurts made from cashew, soy, coconut, almond and oat will all work here.
📋 Substitutions and variations
Here are some suitable substitution options for the ingredients:
- Plant-based milk - use any plant-based milk you enjoy. Vanilla-flavored milk works especially well in this recipe.
- Flax - use chia seeds (white or black) instead of ground flaxseed. Or, omit them (but, keep in mind that it will not be as thick if you don't use either of these in your oats).
- Maple syrup - substitute with a sweetener of your choice, such as: cane sugar, brown sugar, agave nectar or coconut sugar. Or, omit entirely, if you don't want it sweetened at all.
- Nut-free - make this nut-free by using a nut-free plant milk, such as soy milk, rice milk or oat milk.
- WFPBNO - make this whole food plant based no oil by using plant-based milk, yogurt and preserves with no added oil or refined sugar.
- SOS-free - make this salt-, sugar- and oil-free by using a plant-based milk, yogurt and preserves with no added salt, sugar or oil.
Here are some variation ideas for these matcha overnight oats:
- Matcha Chocolate Chip Oats - add vegan chocolate chips to the prepared oats for chocolate chip matcha overnight oats
- Matcha Raspberry Oats - add fresh or frozen raspberries to the top of the oats for raspberry matcha overnight oats
- Matcha Strawberry Oats - add fresh or frozen strawberries to the top of the oats for strawberry matcha overnight oats
- Blue Matcha Oats - have you ever tried blue matcha? It's ground butterfly pea flower herbal tea. So, there's no caffeine in it, like green tea matcha and it's a beautiful blue color, so would be great for kids and anyone who is sensitive to caffeine.
Step by step instructions for how to make vegan matcha overnight oats.
Heat filtered water in an electric kettle to 175℉/80℃, which is hot water, but not boiling. If you use boiling water to make your matcha, it will be bitter.
Add matcha powder to a heat-proof glass mason jar that is pint-size. If you have a matcha whisk and bowl, you can use that to prepare your matcha, then pour it into a separate container for your oats.
Pour ¼ cup of hot water in the jar. Using hot water will steep the matcha and bring out its flavor.
Using a mini whisk or fork, whisk the matcha in a rapid back and forth motion, until no clumps remain. (Do NOT put the lid on the jar and shake to combine the matcha. This is dangerous, since pressure will build up inside.)
When it's all whisked and combined, it will be frothy on top.
Your prepared matcha should look something like this.
Add plant-based milk and yogurt to the jar.
Add ground flaxseed.
Add maple syrup.
Add rolled oats to jar.
Stir everything together.
Cover jar with lid and place jar in refrigerator overnight or at least 2 hours. When you're ready to eat them, pull it out of the fridge and eat cold or warm up in microwave for 30-60 seconds.
⭐️ Expert tips
- Use a canning funnel to add ingredients to jars (especially regular mouth jars, which are more narrow) without making a mess
- Make several of these at once, so you have breakfast or an afternoon pick-me-up snack ready for several days.
- a heat-proof container to hold your overnight oats that holds 1 pint (about 2 cups, 16 ounces or 550 milliliters). I recommend using wide mouth pint size mason jars. The pretty glasses in my pictures are 15 ounce stemless wine glasses from Walmart.
- a small, mini whisk (pictured below) or fork. If you have a matcha whisk and bowl, use that to make your matcha first, then pour into your overnight oats container.
- measuring spoons and cups
🥡 Make ahead and storage tips
Overnight oats are perfect for meal prep and batch cooking. Make them Sunday night to have breakfast ready to go all week long. Store overnight oats in the refrigerator, combined, for up to 5 days.
To meal prep these matcha latte oats, multiply the recipe based on how many you're making. Then, whisk up all the matcha in one container, then divide equally between the containers, so you don't have to whisk them all separately.
This recipe does not stand up well to freezing.
For one serving of matcha overnight oats using ½ cup rolled oats, ½ cup plant-based milk, 2 tablespoons yogurt, 1 teaspoon flaxseed, 2 teaspoons maple syrup and 1 teaspoon of matcha powder, the calories are 242.
One teaspoon of matcha powder contains about 70 milligrams of caffeine.
💜 More recipes you'll love
If you love this matcha overnight oats recipe, check out these other plant-based breakfast recipes!
Matcha Overnight Oats (vegan)
- Glass jar, pint-sized or bowl, container with cover
- Mini whisk or matcha whisk and bowl
- 1 teaspoon matcha powder
- ¼ cup hot water 175°F/80°C, before boiling (do not use boiling water, it will make it bitter)
- ¼ cup plant-based milk almond milk, soy milk, oat milk, etc.
- 2 tablespoons plant-based yogurt cashew yogurt, soy yogurt, coconut yogurt, etc.
- 1 teaspoon ground flaxseed or chia seeds
- 2 teaspoons maple syrup or other sweetener
- ½ cup old-fashioned rolled oats
- Heat filtered water in an electric kettle to 175°F/80°C, which is hot water, but not boiling. Do not use boiling water, as it will make the matcha green tea bitter. Green tea should be steeped with slightly cooler water than other teas for the best taste.
- Add matcha powder to mason jar that will hold at least 12 and up to 16 ounces (this allows space for the oats and any toppings you add later). Pour ¼ cup hot water in the jar and whisk rapidly in a back and forth motion with a mini whisk or fork. You can stop whisking when you don't see any more clumps of powder. (Do NOT put lid on jar and shake the hot liquid, this is dangerous.)1 teaspoon matcha powder, ¼ cup hot water
- Add milk, yogurt, ground flaxseed, maple syrup and oats to the glass jar. Stir everything together with spoon.¼ cup plant-based milk, 2 tablespoons plant-based yogurt, 1 teaspoon ground flaxseed, 2 teaspoons maple syrup, ½ cup old-fashioned rolled oats
- Place a lid or cover on the container. Refrigerate for at least 2 hours, or overnight.
- Eat cold or microwave for 30-60 seconds to warm up. Prepared overnight oats will stay good stored in the refrigerator for up to 5 days.