My matcha overnight oats are vegan and set into actual pudding texture instead of soupy oats. Three tablespoons of chia (more than the standard 1–2) does that work. Soy milk and almond butter build the body, no yogurt and no powder. Five minutes to prep, vibrant green, eat cold the next morning.
Why this matcha overnight oats sets like pudding
Most matcha overnight oats recipes use 1- 2 tablespoons of chia. That gets you a slightly thickened oat. This version uses 3 tablespoons, which sets the oats into a dense, pudding-like texture overnight. If you’ve ever had matcha-flavored chia pudding and wished it had the chew of oats, this is that.
The other thing worth doing: whisk the matcha into the soy milk first, before adding anything else. Matcha clumps. It will. A small whisk or a fork works better than a spoon. Look, I’ve tried lazy-stirring it in with everything else and ended up with green specks throughout. Whisking it into the liquid first is the move.
Soy milk is the protein driver, so no Greek yogurt or protein powder in sight here. If the exact amount of protein doesn’t matter to you, oat or almond milk taste fine! The almond butter goes in as a mix-in, not just drizzled on top, btw. Stirred into the base the night before, it thickens the oats and distributes the nutty flavor evenly through every bite instead of sitting in one layer.
Ingredients worth discussing
Full ingredient list in the recipe card. A few things to flag before you shop.
- Culinary-grade matcha, not ceremonial. Ceremonial matcha is designed for drinking straight and costs significantly more. In overnight oats, the flavor difference is undetectable. Save the good stuff for your latte.
- Soy milk. The protein driver. Not a style choice. Other plant milks drop the count by 5–7g. If you want a different protein source instead of soy, my tahini date overnight oats leans on tahini and dates for body and sweetness.
- Almond butter. Goes in the night before, not on top in the morning. Stirring it in distributes the flavor and thickens the base.
- Matcha clumps. It will. Whisk it into the soy milk first. A small whisk or a fork works better than a spoon.
Shruthi’s Top TiPS
Shruthi’s top tips
- Whisk the matcha into the soy milk first if you’re getting stubborn clumps. A fork works better than a spoon. These set thick.
- Three tablespoons of chia makes a dense, pudding-like oat. If you prefer a looser texture, add a splash of soy milk before eating.
- Keeps 3 days refrigerated. Add toppings fresh each morning. Almonds and coconut flakes go soft if they sit overnight.
How to make matcha overnight oats
- Add the oats and soy milk to a jar or an airtight container. Stir until evenly mixed. Then add the almond butter, chia seeds, matcha powder, and maple syrup. Stir well until the green color is evenly distributed throughout.
- Cover and refrigerate overnight or at least 6 hours.
- Top with sliced almonds and coconut flakes, dust with a pinch of extra matcha. Eat cold or at room temperature
What to serve with vegan matcha overnight oats
This works as a grab-and-go on its own. Pair with coffee or a matcha latte (yes, on top of more matcha, no shame) or fresh fruit on the side. If you’re rotating other flavor-forward oats, my double chocolate overnight oats sit in the same indulgent register, and my almond butter and jam overnight oats is the other vegan one in the family.
Store covered in the fridge for up to 3 days. Add toppings fresh each morning.
High protein overnight oats recipes
Strawberry Cheesecake Overnight Oats
Peanut Butter Banana Overnight Oats
Mango Coconut Overnight Oats
Cookie Dough Overnight Oats with Cottage Cheese
Matcha Chia Overnight Oats
Ingredients
Base:
- ½ cup rolled oats
- 1 cup soy milk
Mix-ins:
- 2 tablespoons almond butter
- 3 tablespoons chia seeds
- 1 teaspoon matcha powder
- 1 tablespoon pure maple syrup
Toppings (added before serving):
- 1 tablespoon sliced almonds
- 1 tablespoon coconut flakes
- extra pinch of matcha powder, for dusting
Instructions
- Combine the oats and soy milk in a jar or airtight container. Stir until evenly mixed.
- Add the almond butter, chia seeds, matcha powder, and maple syrup. Stir well — the matcha will clump if you don’t mix thoroughly. Make sure the green color is evenly distributed throughout.
- Cover and refrigerate overnight or for at least 6 hours.
- Before serving, top with sliced almonds and coconut flakes, and dust with a pinch of extra matcha. Eat cold or at room temperature.
Notes
- Whisk the matcha into the soy milk first if you’re getting clumps. A fork works better than a spoon.
- Use culinary-grade matcha, not ceremonial. The flavor difference is undetectable in overnight oats.
- Soy milk is the protein driver. Other plant milks drop the protein count.
- Keeps refrigerated up to 3 days. Add toppings fresh each morning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
