Matcha Chia Overnight Oats
Servings: 1
Calories: 790kcal
Vegan matcha overnight oats with soy milk, almond butter, and chia seeds. Sets like pudding overnight. No yogurt, no powder, 5 minutes to prep.
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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
Calories: 790kcal | Carbohydrates: 74g | Protein: 29g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 132mg | Potassium: 1012mg | Fiber: 23g | Sugar: 21g | Vitamin A: 1147IU | Vitamin C: 18mg | Calcium: 740mg | Iron: 8mg
