Why I Keep Coming Back to Matcha Coconut Overnight Oats
Okay, real talk: I was never a morning person until Overnight Oats saved me, mostly because anything made the night before is better for someone who routinely hits snooze four times (me, I’m that someone). But when my friend Chloe told me about adding matcha and coconut to the usual mix, it was a proper game changer. Suddenly breakfast felt kinda fancy—like I’d wandered into a Melbourne cafe, except I was still in my own crumpled pajamas. If that’s not living, I don’t know what is.
Why I Love This Recipe (And Sometimes Get a Little Carried Away With Toppings)
I make this when I want a breakfast that’s basically dessert, but still healthy enough to fool myself. My family goes nuts for it—though my oldest always tries to pick out the coconut flakes (as if I wouldn’t notice). It’s filling without being heavy, bright thanks to matcha, and just sweet enough to convince my brain it’s a treat. Also, I’ve found if I pour it into a jar and take it to work, people think I’ve got my life together, which is a nice bonus.
Here’s What You’ll Need for Matcha Coconut Overnight Oats
- 1/2 cup rolled oats (I sometimes swap quick oats if I’m in a proper rush—still works alright)
- 2/3 cup coconut milk (the carton kind, not canned—though if all I have is canned, I just use half and add water)
- 1 tbsp shredded coconut (my nan swore by the sweetened stuff, but unsweetened’s fine)
- 1 tbsp chia seeds (these can hide at the back of my pantry for months, but they’re total texture MVPs)
- 1/2 – 1 tsp matcha powder (I like it strong, but you do you—it gets grassy quick if you overdo it)
- 2 tsp honey or maple syrup (depends on mood…honestly sometimes just whatever’s not crystallized)
- Pinch of salt (don’t skip this—makes a massive difference)
- Optional: 1/2 tsp vanilla extract, extra coconut flakes and sliced fruit for topping
Let’s Get Mixing (Don’t Overthink It)
- Grab a glass jar or a bowl with a lid. Dump in the oats, chia seeds, matcha, and shredded coconut. Give it a quick stir. I usually do this with a butter knife because, for some reason, it mixes better than a spoon. Or maybe that’s just superstition.
- Pour in the coconut milk, add the honey (or maple syrup), vanilla if using, and a pinch of salt. Stir until it’s all green and looking a bit swampy—don’t worry, it always does at this part.
- Scrape down the sides (or don’t—sometimes I just put the lid on and call it good). Pop it in the fridge overnight, or at least 4 hours. (I once tried eating it after an hour—don’t bother. Chalky oats are not the vibe.)
- Next morning, give it a stir. If it’s too thick, splash in a little extra coconut milk. Taste and adjust sweetness if you fancy, this is where I always sneak a cheeky bite and justify eating half before breakfast.
- Top with extra coconut flakes, fresh berries, banana, or literally whatever you’ve got lying around. Sometimes I scatter on cacao nibs if I’m feeling posh.
Notes from the Real World (Aka My Kitchen)
- Sometimes the matcha clumps—if you’re a perfectionist, mix it first with the milk before adding the oats. Otherwise, just smash any lumps with the back of your spoon. No drama.
- If you only have steel cut oats, honestly, I’d just wait and buy rolled. I tried them once and it was like chewing gravel.
- These oats get thicker if you leave them for two nights; I think this tastes better the next day, but only if you remember to loosen it up with more milk.
If You Fancy Mixing It Up (Some Hits & Misses)
- Swap coconut milk for almond—the coconut flavor is less prominent, but hey, it’s still delicious.
- Stir in some Greek yogurt for extra creaminess (this is mega good—but don’t add too much or it’ll turn weirdly gloopy)
- I tried stirring in crushed pineapple once (thinking piña colada vibes). It was… ambitious. Maybe don’t try that, or at least strain the pineapple first.
Equipment (and a Quick Rant About Jars)
I always use a jar because, apparently, I find mason jars aspirational; you can use a Tupperware, a mug, or literally a takeaway soup container—no one’s judging. As for measuring, my “tablespoon” is whatever spoon is clean, most days.
How to Store (Not That You’ll Need To…)
Technically, these last 3 days in the fridge. But honestly, in my house, it never lasts more than a day. Still, if you’re more restrained, just keep the lid tight and maybe don’t top with anything wet (like berries) until serving or it goes a bit sad.
How We Serve It (Or, The Artful Mess)
I like a heap of coconut flakes and strawberries on mine—sometimes a drizzle of tahini if I’m feeling fancy. My partner stirs in peanut butter, which I thought was odd but actually…not bad at all. Sometimes we all just grab a spoon and eat straight from the jar at the kitchen table. One of those low-key family traditions now, I guess.
What I’ve Learned (Mostly By Messing Up)
- Let it rest at least 4 hours, even if you’re hangry—oats need that soak or it’ll be gritty (I tried speeding it up once; never again)
- If the oats go super thick, don’t panic—just stir in more liquid and embrace the chaos
FAQ (Yes, I *do* get asked these in real life)
- Can I use instant oats? Sure, but it gets a bit mushy. Still edible, though. On the other hand, steel cut oats are a hard pass in my book.
- Is there a way to make this sugar-free? Just leave out the honey/syrup; banana on top adds enough sweetness for me—it’s not a huge deal.
- What if my matcha tastes bitter? Go for a little less next time, or try sifting it in. (Cheap matcha can bite back—just saying.)
- Can I eat it warm? Actually yes! Just microwave for 40 seconds and stir well. But I usually can’t be bothered in the morning.
- I don’t have chia seeds, does that ruin it? Not at all, just a tad less pudding-like. Maybe add a spoon of yogurt for creaminess instead.
So that’s it. Real talk, this recipe has bailed me out of so many sluggish starts it’s basically my breakfast security blanket. Give it a go next time you’re bored of toast or just want something green that isn’t a sad salad.
Ingredients
- 1/2 cup rolled oats (I sometimes swap quick oats if I’m in a proper rush—still works alright)
- 2/3 cup coconut milk (the carton kind, not canned—though if all I have is canned, I just use half and add water)
- 1 tbsp shredded coconut (my nan swore by the sweetened stuff, but unsweetened’s fine)
- 1 tbsp chia seeds (these can hide at the back of my pantry for months, but they’re total texture MVPs)
- 1/2 – 1 tsp matcha powder (I like it strong, but you do you—it gets grassy quick if you overdo it)
- 2 tsp honey or maple syrup (depends on mood…honestly sometimes just whatever’s not crystallized)
- Pinch of salt (don’t skip this—makes a massive difference)
- Optional: 1/2 tsp vanilla extract, extra coconut flakes and sliced fruit for topping
Instructions
-
1Grab a glass jar or a bowl with a lid. Dump in the oats, chia seeds, matcha, and shredded coconut. Give it a quick stir. I usually do this with a butter knife because, for some reason, it mixes better than a spoon. Or maybe that’s just superstition.
-
2Pour in the coconut milk, add the honey (or maple syrup), vanilla if using, and a pinch of salt. Stir until it’s all green and looking a bit swampy—don’t worry, it always does at this part.
-
3Scrape down the sides (or don’t—sometimes I just put the lid on and call it good). Pop it in the fridge overnight, or at least 4 hours. (I once tried eating it after an hour—don’t bother. Chalky oats are not the vibe.)
-
4Next morning, give it a stir. If it’s too thick, splash in a little extra coconut milk. Taste and adjust sweetness if you fancy, this is where I always sneak a cheeky bite and justify eating half before breakfast.
-
5Top with extra coconut flakes, fresh berries, banana, or literally whatever you’ve got lying around. Sometimes I scatter on cacao nibs if I’m feeling posh.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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