Breakfast · 5 min · japanese

Matcha Coconut Overnight Oats

Weeknight-friendly Japanese cooking: Matcha Coconut Overnight Oats comes together in 5 minutes with rolled oats, coconut milk, and not much else. Each serving lands at 634 calories with 13g of protein, so it eats like a much heavier meal. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Rolled oats
• 3/4 cup Coconut milk
• 1 tsp Matcha powder
• 1 tbsp Maple syrup
• 1/2 Mango

Steps

1. Pour the coconut milk into a jar or container with a lid and stir in the maple syrup.
2. Sift or sprinkle the matcha powder over the milk and whisk — keep whisking a full minute until no green lumps remain (a small fork works if you don't have a matcha whisk).
3. Stir in the rolled oats until every oat is coated, then seal the container and refrigerate at least 8 hours or overnight.
4. In the morning, give it a good stir — the oats should look thick and creamy, not soupy.
5. Dice the mango into bite-size pieces and spoon it over the top.
6. If the oats are too thick for your taste, stir in a splash of coconut milk to loosen them, and enjoy cold straight from the jar.

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