Green Matcha Latte Overnight Oats

If you ask me, overnight oats are one of the best ways to start your day.

These matcha latte overnight oats taste like your favorite coffee shop drink, but they’re ready and waiting for you in the morning. Creamy oats meet earthy matcha in a breakfast that’s both energizing and filling.

The trick is whisking the matcha with hot water first to avoid clumps, then stirring it into oats soaked with almond milk and Greek yogurt. A minced date adds natural sweetness, while chia seeds give everything a pudding-like texture.

It’s a make-ahead breakfast that feels special but takes just minutes to put together the night before.

What Kind of Matcha Should I Use?

For overnight oats, you don’t need to splurge on the most expensive ceremonial grade matcha – culinary grade matcha works perfectly fine and saves you some money. That said, make sure you’re buying actual matcha powder and not a matcha latte mix that’s loaded with sugar and other additives. Look for a bright green color when you open the package, as this indicates freshness – matcha that’s turned brownish or dull has likely lost its flavor. If you’re new to matcha, start with the half teaspoon called for in this recipe and adjust up or down based on your taste preference, since matcha can have a slightly bitter flavor that some people need to ease into.

Options for Substitutions

This recipe is pretty forgiving and works well with a few simple swaps:

• Matcha: Matcha is really what makes this recipe special, so I’d recommend keeping it. However, if you’re out, you could try using a teaspoon of instant espresso powder for a coffee-flavored version instead.
• Gluten free oats: Regular rolled oats work perfectly fine if you don’t need the gluten-free option. Just avoid instant oats as they’ll get too mushy overnight.
• Almond milk: Any milk you prefer works here – oat milk, soy milk, regular dairy milk, or coconut milk. Just keep the same amount.
• Medjool date: If you don’t have dates, swap in 1 tablespoon of maple syrup or honey. You could also use a couple of regular deglet noor dates if that’s what you have.
• Yogurt: Greek yogurt, regular yogurt, or even coconut yogurt all work well. If you skip the yogurt entirely, just add an extra 2 tablespoons of your milk.
• Chia seeds: Ground flaxseed makes a good substitute if you don’t have chia seeds. Use the same amount and it’ll still help thicken the oats nicely.

Watch Out for These Mistakes While Making

The biggest mistake with overnight oats is skipping that second stir after the initial 5-minute rest – this step prevents the chia seeds from clumping together at the bottom and ensures everything gets evenly distributed.

When whisking your matcha powder, make sure the water is room temperature or slightly warm, as cold water makes it nearly impossible to get a smooth, lump-free mixture.

Don’t forget to pit and finely chop your medjool date before adding it, since larger pieces won’t break down overnight and you’ll end up with uneven sweetness throughout your oats.

If your oats seem too thick in the morning, add almond milk one tablespoon at a time rather than pouring in a bunch at once, which helps you control the consistency and prevents them from becoming too runny.

What to Serve With Matcha Latte Overnight Oats?

These matcha overnight oats make a solid breakfast on their own, but I love adding some fresh fruit on top like sliced strawberries, blueberries, or banana to give them extra sweetness and texture. A drizzle of almond butter or a sprinkle of granola adds a nice crunch that contrasts with the creamy oats. If you want to make it a more filling meal, pair them with a hard-boiled egg or some scrambled eggs on the side for extra protein. You could also enjoy them alongside a cup of green tea or your regular morning coffee for a complete breakfast.

Storage Instructions

Refrigerate: These overnight oats are perfect for meal prep! Store them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a batch on Sunday night so I have breakfast ready all week long.

Make Ahead: The beauty of overnight oats is that they actually need to be made ahead. Mix everything together the night before and let it sit in the fridge for at least 4 hours or overnight. The oats will soften and absorb all those matcha flavors while you sleep.

Serve: Enjoy your matcha oats straight from the fridge for a refreshing cold breakfast, or if you prefer them warm, just heat them in the microwave for 30-60 seconds. You might want to add a splash of extra almond milk if they’ve thickened up too much overnight.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 210-250
• Protein: 6-8 g
• Fat: 6-8 g
• Carbohydrates: 34-38 g

Ingredients

For the matcha base:

• 3/4 tsp matcha (I use Encha ceremonial grade for a vibrant green color)
• 2 tbsp water (heated to 175°F to prevent bitterness)

For the oats:

• 1/2 cup gluten free oats
• 1 tbsp chia seeds
• 1/2 medjool date (finely minced into 1/8-inch pieces to distribute sweetness)
• 2/3 cup almond milk (I prefer Califia Farms Unsweetened Vanilla)
• 2 tbsp yogurt (strained Greek style makes it extra creamy and rich)
• 1 pinch salt
• 1/4 tsp vanilla extract

Step 1: Prepare the Matcha Base

• 3/4 tsp matcha
• 2 tbsp water

Heat water to 175°F—this temperature is crucial as it prevents the matcha from becoming bitter, which happens with boiling water.

Sift the matcha powder into a small bowl or cup to break up any clumps, then slowly add the hot water while whisking vigorously in a back-and-forth motion until the matcha is completely smooth and frothy with no lumps.

This technique ensures a silky texture rather than a gritty one.

Step 2: Build the Base Mixture in Your Jar

• 1/2 cup gluten free oats
• 1 tbsp chia seeds
• 1 pinch salt
• 1/2 medjool date

In your overnight oats jar or container, combine the dry ingredients first: oats, chia seeds, and salt.

Finely mince the medjool date into roughly 1/8-inch pieces—this small size allows the date to distribute its natural sweetness evenly throughout the oats rather than settling as clumps.

I find that mincing by hand or with a small knife gives better control than a food processor for this task.

Step 3: Combine Wet Ingredients and Assemble

• matcha mixture from Step 1
• dry mixture from Step 2
• 2/3 cup almond milk
• 2 tbsp Greek yogurt
• 1/4 tsp vanilla extract

Pour the matcha preparation from Step 1 into the jar with the dry mixture, then add the almond milk, Greek yogurt, and vanilla extract.

Stir everything together thoroughly until well combined and the matcha is evenly distributed throughout—you want no streaks of green or pockets of yogurt.

The Greek yogurt adds creaminess and protein without the tartness of regular yogurt, which I prefer in sweet breakfast bowls.

Step 4: Let Hydrate and Refrigerate Overnight

Let the jar sit at room temperature for 5 minutes to allow the oats to begin absorbing liquid and the flavors to start melding.

Then cover and refrigerate overnight (or at least 4 hours, though overnight gives the best texture).

The cold overnight rest allows the oats to fully hydrate and soften while the matcha flavor deepens and becomes more integrated.

Step 5: Finish and Serve

Remove from the refrigerator and stir well before serving.

If the oats have thickened too much overnight, add a splash of almond milk (about 1-2 tablespoons) and stir until you reach your desired consistency—the oats will continue to absorb liquid, so you want them slightly looser than your final preference.

Serve cold or heat gently in the microwave if you prefer a warm breakfast.

Green Matcha Latte Overnight Oats

Delicious Green Matcha Latte Overnight Oats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 1 serving

Calories 230 kcal

Ingredients

  

For the matcha base::

• 3/4 tsp matcha (I use Encha ceremonial grade for a vibrant green color)
• 2 tbsp water (heated to 175°F to prevent bitterness)

For the oats::

• 1/2 cup gluten free oats
• 1 tbsp chia seeds
• 1/2 medjool date (finely minced into 1/8-inch pieces to distribute sweetness)
• 2/3 cup almond milk (I prefer Califia Farms Unsweetened Vanilla)
• 2 tbsp yogurt (strained Greek style makes it extra creamy and rich)
• 1 pinch salt
• 1/4 tsp vanilla extract

Instructions

 

• Heat water to 175°F—this temperature is crucial as it prevents the matcha from becoming bitter, which happens with boiling water. Sift the matcha powder into a small bowl or cup to break up any clumps, then slowly add the hot water while whisking vigorously in a back-and-forth motion until the matcha is completely smooth and frothy with no lumps. This technique ensures a silky texture rather than a gritty one.
• In your overnight oats jar or container, combine the dry ingredients first: oats, chia seeds, and salt. Finely mince the medjool date into roughly 1/8-inch pieces—this small size allows the date to distribute its natural sweetness evenly throughout the oats rather than settling as clumps. I find that mincing by hand or with a small knife gives better control than a food processor for this task.
• Pour the matcha preparation from Step 1 into the jar with the dry mixture, then add the almond milk, Greek yogurt, and vanilla extract. Stir everything together thoroughly until well combined and the matcha is evenly distributed throughout—you want no streaks of green or pockets of yogurt. The Greek yogurt adds creaminess and protein without the tartness of regular yogurt, which I prefer in sweet breakfast bowls.
• Let the jar sit at room temperature for 5 minutes to allow the oats to begin absorbing liquid and the flavors to start melding. Then cover and refrigerate overnight (or at least 4 hours, though overnight gives the best texture). The cold overnight rest allows the oats to fully hydrate and soften while the matcha flavor deepens and becomes more integrated.
• Remove from the refrigerator and stir well before serving. If the oats have thickened too much overnight, add a splash of almond milk (about 1-2 tablespoons) and stir until you reach your desired consistency—the oats will continue to absorb liquid, so you want them slightly looser than your final preference. Serve cold or heat gently in the microwave if you prefer a warm breakfast.