Vegan Matcha Overnight Oats
With only 7 ingredients & 10 minutes of prep, these creamy, flavorful, & vegan matcha overnight oats are truly delicious!
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Servings: 2 servings
Ingredients
- 1 teaspoon matcha powder
- 1 Tablespoon warm water
- 1 cup rolled oats
- 2 Tablespoons chia seeds
- ¾ cup oat milk or any plant-based milk subbed 1:1
- ¼ cup vegan yogurt
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- First, whisk together the matcha and warm water until all clumps are removed.
- Next, add the rolled oats and chia seeds to a mixing bowl and whisk together.
- Then, add in the oat milk, vegan yogurt, maple syrup, vanilla, and matcha. Whisk into a thick and smooth matcha oat batter.
- Pour the matcha oat batter into two jars. Cover with a lid and store in the fridge overnight or for at least 4 hours.
- The next morning, remove from the fridge and enjoy with your choice of toppings. Extra vegan yogurt, sliced kiwi, blueberries, and dried coconut are some of my favorite!
Notes
- Please see the blog post for substitution notes & recipe tips.
- Matcha overnight oats can be stored in the fridge for 3-4 days in an airtight container. They cannot be frozen.
- I used these tulip weck jars for this recipe.
Nutrition
Serving: 1jar of overnight oats | Calories: 349kcal | Carbohydrates: 59g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 53mg | Potassium: 285mg | Fiber: 9g | Sugar: 22g | Vitamin A: 291IU | Vitamin C: 4mg | Calcium: 286mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!