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!
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.