Matcha and Blueberry Overnight Oats (Vegan)
These meal-prep Matcha and Blueberry Overnight Oats thick and creamy, naturally dairy-free, vegan and high in protein and fibre. Layer them up with a homemade blueberry chia seeds jam for a delicious healthy breakfast.
I love oats for breakfast, especially ones you can prepare the day before, making the mornings quick and easy. I also love anything to do with matcha, so it was a no-brainer to make some matcha oats that combine the best of both worlds. They are vibrant green and a great caffeine boost while also bringing a host of antioxidants, too. And, much like the viral matcha blueberry latte, I’ve paired these oats with a simple blueberry chia see compote, too, which works so well.
Why will I love this?
These oats are so good:
- Creamy, thick and delicious
- Full of vibrant matcha green tea powder
- Layered with blueberry chia seed compote
- Naturally dairy-free and vegan
- Nut-free and gluten-free
- Serves 2 but ideal to increase the recipe
- Everyone will love them
- Full of antioxidants
- Full of protein and fibre
- With 8 different plant points
- Easy to make in 5-10 minutes
- Lasts 2-3 days
- Ideal for meal prep
- Greta for busy mornings and weeks
- Like a blueberry matcha latte
- Use fresh or frozen blueberries
- Ceremonial grade matcha packs a punch of goodness
If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first, let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredient with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the oats:
- Matcha green tea powder: use the best quality matcha you can. I like Matcheologist as the quality is amazing and it’s vibrant green.
- Water: to whisk into the matcha.
- Rolled oats: the bigger oats have the best texture here.
- Pureblend protein: this is from Form and is unflavoured.
- Chia seeds: to add omegas, fibre and thickness.
- Coconut yoghurt: I like this as it’s thick and creamy. I use the Cocos organic vanilla or plain yoghurt or NUSH yoghurt, too.
- Plant based-milk: I like using soya milk (made from 2 ingredients) for more protein but use your preferred milk.
- Vanilla extract: for flavour.
- Maple syrup: optional but there is no sweetness in here (this protein powder is unflavoured) or use agave syrup or honey.
- Hemp seeds: for sprinkling on top.
As for the blueberries:
- Blueberries: use fresh or frozen.
- Lemon juice: to add some tang.
- Chia seeds: to thicken the jam.
Are these gluten-free and nut-free?
These are gluten-free as long as your oats are GF and it’s naturally nut-free.
How do I make these?
These are ready to make in a few steps:
- Whisk the matcha and water: until it’s frothy and bubbly.
- Combine the oat ingredients: until smooth.
- Pour in the matcha: and stir again.
- Cover and leave overnight to thicken: or at least 4-6 hours.
- Add the blueberries and lemon to a saucepan: and allow to bubble way for 5-10 minutes.
- Remove from the heat and stir in the chia seeds: and allow to thicken and cool.
- Serve the matcha oats with yoghurt and the blueberries: sprinkled with some hemp seeds.
How long will these last?
These will keep for 2-3 days in the fridge.
What other recipes can I try?
For more breakfast recipes:
- Creamy Apple Chia (No) Overnight Oats
- PB&J Overnight Oats
- Blueberry Chia Oat Pudding Jars
- Matcha Pistachio Coconut Chia Oat Pudding
- Creamy Mango Coconut Overnight Oats
Matcha and Blueberry Overnight Oats (Vegan)
These meal-prep Matcha and Blueberry Overnight Oats thick and creamy, naturally dairy-free, vegan and high in protein and fibre. Layer them up with a homemade blueberry chia seeds jam for a delicious healthy breakfast.
Ingredients
For the Oats:
- 2 heaped tsp matcha powder
- 60ml water
- 100g rolled oats
- 40g Form Pureblend Protein Powder
- 2 tbsp chia seeds
- 60g thick coconut yoghurt, plus extra to serve
- 300ml plant-based milk
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup, optional
- 2 tsp hemp seeds, for on top
For the Blueberries:
- 160g fresh or frozen blueberries
- ½ lemon, juiced (1 tbsp)
- ½ tbsp chia seeds
Instructions
- Sift the matcha into a large mug or small bowl and add ½ the water. Use a matcha whisk to whisk until smooth and gradually add the remaining water to form a smooth paste – it should be frothy.
- For the oats, add the oats, protein, chia seeds, yoghurt, milk, vanilla and maple syrup to a large bowl and stir well until creamy. Pour in the matcha mix and stir again.
- Cover and leave in the fridge overnight (or at least 4-6 bours) to thicken.
- For the blueberries, add the berries and lemon juice to a small saucepan and heat over a medium-high heat for 5-8 minutes until juicy and the berries have burst. Stir well. Remove from the heat and stir in the chia seeds. Place in a heatproof bowl and once cool, cover and place in the fridge. This will keep for up to 1 week.
- Once thickened, stir the oats again and then divide between two glasses, layering with the blueberry compote and some extra yoghurt. Finish off with yoghurt and berries and top with some hemp seeds.
- Enjoy straight away or cover tightly and keep in the fridge for 2-3 days.
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Stay in touch
I look forward to hearing what you think of these Matcha and Blueberry Overnight Oats so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With matcha oat love x
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