Matcha Coconut Chia Oats (Printable version)

A creamy blend of oats, matcha, coconut, and chia seeds for a nourishing morning boost.

# Ingredient List:

→ Oats and Liquids

01 - 1 cup rolled oats, certified gluten-free
02 - 1 cup unsweetened coconut milk
03 - 1/2 cup plain Greek yogurt or coconut yogurt
04 - 2 teaspoons matcha green tea powder
05 - 1 to 2 tablespoons honey or maple syrup

→ Seeds and Coconut

06 - 2 tablespoons chia seeds
07 - 1/4 cup unsweetened shredded coconut, plus extra for topping

→ Flavor and Toppings

08 - 1/2 teaspoon vanilla extract
09 - Fresh fruit such as kiwi, banana, or berries for topping
10 - Additional honey or maple syrup for drizzling

# How-To Steps:

01 - In a medium bowl or large jar, whisk together the coconut milk, yogurt, matcha powder, honey or maple syrup, and vanilla extract until smooth and completely combined.
02 - Stir in the rolled oats, chia seeds, and shredded coconut. Mix thoroughly to ensure even distribution throughout the mixture.
03 - Cover and refrigerate for at least 6 hours or overnight, until the mixture reaches a thick and creamy consistency.
04 - In the morning, stir the oats well. If desired, add a splash of additional coconut milk to achieve your preferred consistency.
05 - Divide into two bowls or jars. Top with fresh fruit, extra coconut, and a drizzle of honey or maple syrup if desired. Serve chilled.

# Expert Advice:

01 -
  • It's prepared the night before, so you literally just grab it from the fridge and eat, no morning scrambling required.
  • The earthy matcha flavor feels sophisticated without any complicated technique involved.
  • Chia seeds and coconut keep you full for hours, not just until mid-morning hunger hits.
02 -
  • Sift your matcha powder before mixing, otherwise you'll bite into bitter green clumps that never fully dissolve no matter how hard you whisk.
  • Don't skip the overnight rest—the magic happens when everything sits together, the oats plump up, and all the flavors marry into something creamy and cohesive.
03 -
  • Whisk your matcha with a tiny splash of warm water first to create a paste before adding it to cold milk—this prevents clumping and makes it taste less bitter.
  • Toast your shredded coconut in a dry pan for three minutes before sprinkling it on top, and it becomes something transcendent compared to raw coconut.
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