Matcha Overnight Oats

Ingredients

• •1 cup old-fashioned rolled oats
• •2 tbsp chia seeds
• •2 tsp ceremonial-grade or culinary matcha powder
• •2 tbsp pure maple syrup
• •1 tsp vanilla extract
• •1 1/2 cups unsweetened oat milk (or milk of choice)
• •1/2 cup plain Greek yogurt
• •1/8 tsp pinch of fine salt
• •as needed fresh fruit or granola, to serve

Directions

1. 1In a medium bowl or large measuring cup, sift the matcha powder to remove any lumps.
2. 2Add 2 tbsp of warm (not boiling) oat milk to the sifted matcha and whisk vigorously with a small whisk or fork until a smooth, lump-free paste forms.
3. 3Pour in the remaining oat milk, maple syrup, vanilla extract, and salt, then whisk everything together until fully combined and the matcha is evenly distributed.
4. 4Stir in the rolled oats, chia seeds, and Greek yogurt until well mixed.
5. 5Divide the mixture evenly between two jars or airtight containers with lids.
6. 6Seal the jars and refrigerate for at least 6 hours or overnight, until the oats and chia seeds have absorbed the liquid and the mixture is thick and creamy.
7. 7In the morning, give each jar a good stir, taste and adjust sweetness with an extra drizzle of maple syrup if desired, then top with fresh fruit, granola, or a light dusting of matcha before serving.
8. 8Enjoy straight from the jar cold, or let sit at room temperature for 5 minutes if you prefer a less chilled texture.

💡 Can't find ceremonial matcha at your local Canadian grocer? Culinary-grade matcha (widely available at Bulk Barn, T&T, or the health-food aisle at Loblaws) works perfectly here and is more budget-friendly — just use 2 1/2 tsp since the flavour is milder. For a fully vegan version, swap the Greek yogurt for a plain coconut or oat-based yogurt; the texture stays just as creamy. Oats can be prepped up to 3 days ahead and kept sealed in the fridge, making this an ideal weekly meal-prep staple.

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