Description

This refreshing and energizing Matcha Oats Coconut Chia recipe is the perfect make-ahead breakfast for busy mornings. Combining creamy coconut milk, antioxidant-rich matcha powder, fiber-packed oats, and nutrient-dense chia seeds, this no-cook dish offers a delicious and healthy start to your day. The addition of Greek or coconut yogurt adds a creamy texture and protein boost, while a touch of honey or maple syrup provides natural sweetness. Simply prepare the mixture the night before, refrigerate, and wake up to a nourishing, ready-to-eat breakfast that you can customize with your favorite fresh fruit and toppings.

Ingredients

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Main Ingredients

1 cup Rolled oats (Use certified gluten-free for a gluten-free dish.)
1 cup Unsweetened coconut milk (Substitute with almond, soy, or oat milk if preferred.)
1/2 cup Plain Greek yogurt or coconut yogurt (Use coconut yogurt for a vegan option.)
1 tablespoon Matcha green tea powder (Increase for a stronger matcha flavor.)
1-2 tablespoons Honey or maple syrup (Use maple syrup for a vegan option.)
2 tablespoons Chia seeds (Can be omitted if desired.)
1/4 cup Unsweetened shredded coconut (Toast for topping if desired.)
1 teaspoon Vanilla extract

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Instructions

Combine Wet Ingredients: In a bowl or jar, whisk together the coconut milk, yogurt, matcha powder, honey (or maple syrup), and vanilla extract until the mixture is smooth and creamy, ensuring the matcha powder is well dissolved.
Add Dry Ingredients: Gently stir in the rolled oats, chia seeds, and shredded coconut until everything is evenly combined, making sure the oats and chia seeds are fully coated with the liquid mixture.
Refrigerate Overnight: Cover your bowl or jar with a lid or plastic wrap and place it in the refrigerator for at least 6 hours or overnight to allow the oats and chia seeds to absorb the liquid and soften.
Stir and Adjust Consistency: In the morning, give the oats a good stir. If the mixture is too thick for your liking, add a splash of coconut milk to loosen it up to your preferred consistency.
Serve and Garnish: Spoon the matcha oats into bowls or jars. Top with fresh fruit, additional shredded coconut, and a drizzle of honey or maple syrup to enhance sweetness and add texture.

Notes

Use certified gluten-free oats if you require a gluten-free version of this recipe.
For a vegan option, substitute Greek yogurt with coconut yogurt and use maple syrup instead of honey.
Matcha powder intensity can be adjusted according to taste preference by increasing or decreasing the amount used.
Chia seeds are optional but add extra fiber and omega-3 fatty acids; omit if desired.
Shredded coconut can be toasted lightly for added crunch and flavor as a topping.
This recipe can be prepared in advance and stored refrigerated for up to 2 days.