Save There's something almost meditative about whisking matcha into cool coconut milk on a quiet morning, watching that vibrant green swirl through white like a tiny green tea ceremony in a bowl. I discovered this combination completely by accident when I had leftover matcha and a container of overnight oats I'd made the day before, and the result was so unexpectedly energizing that it became my go-to when I need to feel grounded before a busy day. The earthiness of the matcha pairs beautifully with the subtle sweetness of coconut, creating a breakfast that tastes indulgent but actually fuels you for hours.
My roommate walked into the kitchen one morning and literally stopped mid-step when she saw this jade-colored breakfast in my bowl, asked what wellness trend I'd secretly joined, and then made her own batch immediately. Now she claims ownership of the recipe and insists on buying the fancy matcha, which I find absolutely hilarious. That moment taught me that food doesn't need to be complicated to feel transformative.
Ingredients
- Rolled oats: Use certified gluten-free if that matters to you, and don't skip the rolling action by grabbing steel-cut oats instead because the texture will be completely different and honestly less creamy.
- Unsweetened coconut milk: The canned kind works perfectly, and I've learned through trial and error that the full-fat version makes this noticeably richer and more luxurious than lite.
- Greek or coconut yogurt: This is your secret creamy factor, so choose one based on whether you want tanginess or pure smoothness.
- Matcha green tea powder: Buy the culinary grade stuff, not ceremonial grade which costs three times as much and tastes the same in a breakfast bowl.
- Honey or maple syrup: Two tablespoons is my sweet spot but taste as you go because sweetness preferences are personal and matcha can taste a little bitter if unsweetened.
- Chia seeds: These tiny seeds absorb liquid and create that pudding-like texture that makes overnight oats actually feel special.
- Unsweetened shredded coconut: The unsweetened version gives you control over sweetness and tastes brighter than the sweetened kind.
- Vanilla extract: A small amount rounds out the flavor in a way you won't consciously notice but absolutely will if it's missing.
- Fresh fruit and toppings: Save the prettiest fruit for the morning so your breakfast actually looks as good as it tastes.
Instructions
- Whisk your base together:
- Pour coconut milk and yogurt into your bowl or jar and whisk until they're totally combined, then add matcha, honey, and vanilla and whisk again until that matcha powder disappears completely with no little green specks hiding at the bottom. This takes about thirty seconds and makes all the difference in how evenly the matcha distributes.
- Fold in the texture:
- Stir in oats, chia seeds, and shredded coconut with a spoon, making sure everything gets coated in that coconut milk mixture so nothing dry is sitting on top. You want this to look like thick, chunky pudding at this point.
- Cover and forget about it:
- Pop a lid on your jar or cover your bowl with plastic wrap and slide it into the fridge, where it will sit peacefully for at least six hours or overnight, thickening into something almost magical. I usually do this around dinnertime and wake up to breakfast that's already waiting.
- Morning refresh:
- Give your oats a good stir and taste them, then add a splash more coconut milk if they've gotten too thick or you're just in the mood for something looser. Some mornings I want spoon-thick oats, other times I want to drink them straight from the jar.
- Top and serve:
- Divide between two bowls, scatter fresh fruit and extra coconut on top, and drizzle with honey or maple syrup if you're feeling fancy. Eat it straight from the fridge because cold is the whole point here.
Save The real moment this became more than just breakfast for me was when my sister visited and I made two jars of these, and she spent half the meal asking questions about the matcha and the other half just quietly enjoying something that tasted nourishing in a way she didn't expect from an oats situation. Sometimes food is just about feeding yourself, but sometimes it's about sharing something that makes someone notice what they're eating.
The Matcha Advantage
Matcha isn't just a trendy tea powder that looks beautiful in Instagram photos, though it definitely is that. It's actually full of L-theanine, which gives you a calm, focused energy that's completely different from the caffeine jolt of coffee, and when you combine that with the sustained release energy from oats and the healthy fats from coconut and chia, you get a breakfast that actually makes you feel good for hours. I genuinely notice the difference on mornings when I drink coffee instead, which is usually regret by ten AM.
Texture Is Everything
The beauty of overnight oats is that the texture develops as it sits, creating something between a pudding and a bowl of oats that you'd normally cook on the stove. The chia seeds absorb liquid and create tiny pockets of gel throughout, while the oats themselves soften gradually and release their starches into the coconut milk, making everything creamy without any actual cream. Some people use thick oats as an excuse to eat them cold without cooking, and honestly that's exactly the point.
Endless Variations Worth Trying
The base of this recipe is honestly just a vehicle for whatever you want to add, which is why I've made seventeen different versions and will probably make seventeen more. One morning I added a tablespoon of almond butter and suddenly it tasted like dessert, another time I scattered toasted coconut flakes on top and it got this whole textural thing going on that changed everything. You can swap the fruit based on what's in season, add a tablespoon of cocoa powder to make it chocolatey, use different plant milks depending on what you have, and it never gets boring because you're in control of how it evolves.
- Toast your coconut flakes in a dry skillet for two minutes before sprinkling them on top to add crunch and deepen the coconut flavor.
- Make a batch of three or four jars at once on Sunday night so you have grab-and-go breakfasts all week with zero morning effort.
- If you forget about your oats and they sit for more than three days, they're fine, just add extra milk because they'll be thicker than you might want.
Save This breakfast has become my secret weapon on mornings when I need to feel pulled together before everything else falls apart. Make it tonight and give yourself the gift of a ready breakfast tomorrow.
Recipe FAQ
- → What type of milk works best for soaking the oats?
Unsweetened coconut milk is ideal for a creamy texture and subtle tropical flavor, but other plant-based milks can be used to suit dietary preferences.
- → Can I use different sweeteners instead of honey?
Yes, maple syrup or agave nectar work well as natural sweeteners, allowing flexibility for vegan or varied taste options.
- → How long should I soak the oat mixture?
Soaking overnight or at least 6 hours in the refrigerator is recommended to achieve a soft, creamy consistency.
- → What fresh fruits pair well with this oat dish?
Fruits like kiwi, banana, and berries complement the earthy matcha and coconut flavors, adding bright freshness and natural sweetness.
- → Can I prepare this ahead for meal prepping?
Absolutely—this dish is perfect for make-ahead breakfasts, keeping well in the fridge for up to 2 days.
