Strawberry Matcha Overnight Oats

I stumbled onto this combination on a rushed Tuesday morning when my usual breakfast routine felt stale. The matcha powder had been sitting in my cupboard for weeks, and I had a carton of strawberries that needed eating, so I decided to layer them with overnight oats just to see what would happen. That first spoonful—the earthy matcha meeting the bright tartness of strawberries with the creamy oat base—made me pause mid-chew. It felt like breakfast had gotten an upgrade, and I've been making it ever since.

My roommate watched me assemble the first jar with visible skepticism—the matcha layer looked a bit too green, almost suspicious. But when she tasted it the next morning, she immediately asked for the recipe and started making her own variations. Now we have a little friendly competition to see who can layer theirs more artfully, though I suspect she's winning.

Ingredients

• Rolled oats: The foundation that soaks up flavor overnight, transforming from rough grains into something creamy and custard-like by morning.
• Chia seeds: These tiny seeds work quietly in the background, thickening everything up while adding protein and omega-3s without any fanfare.
• Unsweetened almond milk: Choose whatever milk speaks to you—I've tried oat milk and it adds a subtle sweetness that plays beautifully with the matcha.
• Maple syrup or honey: A light hand here is important; the strawberries contribute their own sweetness, so you're just adding a gentle sweetener.
• Vanilla extract: A quarter teaspoon might seem shy, but it ties everything together in a way you won't quite be able to name.
• Matcha green tea powder: Buy quality matcha if you can—the cheaper stuff tastes a bit bitter and chalky, while good matcha has an almost creamy undertone.
• Hot water for matcha: Not boiling, just hot enough to whisk it smooth without cooking off the delicate flavor.
• Fresh strawberries: The ripest ones you can find make all the difference; underripe strawberries will make your breakfast taste like you're doing penance.
• Lemon juice: This brightness prevents the strawberries from tasting flat and keeps everything tasting fresh rather than heavy.

Instructions

Build your base:

In a medium bowl, stir together the oats, chia seeds, almond milk, maple syrup, and vanilla until everything is evenly moistened. It'll look a bit soupy right now, which is exactly right—the oats will drink up all that liquid overnight.

Whisper in the matcha:

Heat your water until it steams gently, then pour it over the matcha powder in a small bowl and whisk with real intention until you have a smooth, lump-free paste. This step matters more than you'd think; matcha clumps are not anyone's friend.

Crush the strawberries:

Chop your strawberries and let them tumble into another bowl, then mash them gently with a fork until they're mostly broken down but still have some texture. Stir in the lemon juice and optional maple syrup, letting the acid brighten everything up.

Create the layers:

Now comes the fun part—divide your jars or glasses and alternate layers of the oat-matcha mixture with the strawberry mash, finishing with the oat layer on top so it can absorb all the strawberry juices overnight. Don't worry about perfect aesthetics; this is breakfast, not a gallery opening.

Chill and wait:

Cover your jars and slide them into the fridge for at least 4 hours, though overnight is truly ideal. The oats and chia seeds need time to soften and absorb, transforming the whole mixture into something creamy and spoonable.

Finish and serve:

When morning arrives, give everything a gentle stir to combine the layers, then top with fresh strawberry slices, a sprinkle of chia seeds, and coconut flakes if you're feeling fancy. Serve it cold straight from the fridge, maybe with a cup of green tea on the side.

Save

There's something almost meditative about opening the fridge in the morning and finding your breakfast already assembled and waiting. It's one of those small rituals that doesn't cost much but somehow makes the whole day feel more intentional from the start.

Why This Combo Works So Well

The earthiness of matcha could easily overwhelm a delicate breakfast, but the strawberries have just enough tartness and sweetness to balance it out. Lemon juice is the secret weapon here—it keeps everything tasting bright and fresh instead of heavy, even though you're eating something quite creamy and substantial. The oats provide comfort while the matcha brings a gentle energy lift that feels more nourishing than a jolt of caffeine.

Make It Your Own

I've experimented with swapping different elements, and the beauty of this recipe is that it's forgiving and adaptable. You could replace strawberries with raspberries or blueberries if you prefer, though the tartness of berries really does complement the matcha best. Some mornings I've added a tablespoon of almond butter for extra richness, or a scoop of vanilla protein powder when I know I have a workout ahead.

Storage and Make-Ahead Magic

These jars keep beautifully in the fridge for up to three days, which means you can make a batch at the start of the week and have grab-and-go breakfasts waiting. The flavors actually deepen on days two and three as everything melds together, so don't think you're eating yesterday's breakfast—it's more like a slow-developing creation that gets better with time.

• If your oats seem too thick on day three, just stir in a splash more milk to loosen them up before eating.
• Prep the oat base and matcha mixture in advance, then add fresh strawberries the night before you plan to eat them so they stay bright and don't get too soft.
• These don't travel well in a backpack, so reserve them for mornings when you're eating at home or bring them in a proper insulated container.

Save

This breakfast has become my answer to mornings when I want something nourishing but don't have the energy to think about cooking. There's something quietly wonderful about opening the fridge and finding yesterday's intention already waiting for you.

Recipe FAQ

→ How do I prepare the matcha layer?

Whisk 1 teaspoon of matcha powder with 2 tablespoons of hot water until smooth, then stir it into the oat base evenly.

→ Can I substitute almond milk with other types?

Yes, you can use oat, soy, dairy milk, or any preferred milk alternative based on taste or dietary needs.

→ Is this dish suitable for gluten-free diets?

Ensure to use certified gluten-free rolled oats to keep this blend gluten-free.

→ How long should the oats chill before serving?

Allow the mixture to refrigerate for at least 4 hours or overnight to fully absorb the liquid and develop flavors.

→ What toppings can enhance this dish?

Sliced fresh strawberries, extra chia seeds, and coconut flakes add texture and flavor to the final serving.