Mornings can get a little chaotic here, so having something ready to go makes all the difference. These overnight oats have been my go-to lately because they’re simple to prep the night before and save me so much time in the morning. The oats and chia seeds thicken up overnight into a creamy base, and the frothy matcha layer on top adds an earthy flavor with just the right amount of sweetness from the maple syrup. It’s an easy breakfast to keep in the fridge for busy mornings, and I love that there’s really not much work involved beyond mixing everything together and letting it chill.

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Matcha Dalgona Overnight Oats

Maggie Wu
1 serving
Creamy overnight oats made with rolled oats and chia seeds, lightly sweetened with maple syrup, and finished with a frothy matcha oat milk topping.
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Prep Time: 10 minutes
Chill Time: 8 hours

Ingredients
 

Overnight Oats

  • 1/2 cup rolled oats
  • 2 tablespoons chia seeds
  • 1 tablespoon maple syrup
  • 1 cup oat milk

Matcha Dalgona Whip

  • 2 teaspoons matcha powder
  • 1 –2 teaspoons maple syrup, to taste
  • 1/3 cup chilled oat milk

Instructions
 

  1. Add the rolled oats, chia seeds, maple syrup, and oat milk to a jar or container. Stir thoroughly until everything is evenly combined.
  2. Cover and refrigerate overnight, or until the oats have softened and the mixture is thick and creamy.
  3. When ready to serve, add the matcha powder, 1 teaspoon maple syrup, and chilled oat milk to a small bowl or cup. Use a milk frother, small blender, or whisk to mix until smooth and frothy. Add the remaining maple syrup if you prefer a sweeter matcha layer.
  4. Give the chilled overnight oats a stir. If they have become too thick, add a small splash of oat milk until they reach your preferred consistency.
  5. Spoon or pour the frothy matcha mixture over the oats.
  6. Enjoy the layers as they are, or stir the matcha into the oats before eating.
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