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Creamy matcha coconut oats with vibrant green color, toasted coconut flakes, and glossy texture in white ceramic bowl

Matcha Coconut Oats

Creamy overnight oats infused with earthy matcha and tropical coconut for a nutritious and energizing breakfast.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 2 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup coconut milk canned, full-fat
  • 2 tablespoons chia seeds
  • 2 teaspoons ceremonial grade matcha powder
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons coconut flakes for topping
  • 1 tablespoon sliced almonds
  • 1/2 cup fresh berries strawberries or blueberries

Method
 

  1. Whisk matcha powder with 2 tablespoons of warm water until smooth and no lumps remain.
  2. In a large bowl, combine oats, chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
  3. Add the whisked matcha mixture and stir until everything is well combined.
  4. Fold in the shredded coconut and mix thoroughly.
  5. Divide mixture between two mason jars or containers with lids.
  6. Refrigerate for at least 4 hours or overnight until oats are soft and creamy.
  7. Before serving, stir well and top with coconut flakes, sliced almonds, and fresh berries.
  8. Serve chilled and enjoy immediately for best texture.

Notes

For best results, use ceremonial grade matcha powder. Can be stored in refrigerator for up to 3 days. Add extra coconut milk if oats become too thick after overnight chilling.