Overnight Matcha Vanilla Oatmeal

Today’s Matcha Monday recipe is one for breakfast lovers.  Overnight Matcha Vanilla Oatmeal is an easy no-cook recipe that’s ideally left to sit in the fridge for at least 4 hours before being enjoyed.  Filled with fiber-rich rolled oats, non-fat Greek yogurt, scraped vanilla bean, and the freshest seasonal fruit you can find, this vibrant matcha oatmeal is one that will give any morning an extra dose of healthiness and pep.

Instead of cooking the oats the standard way, with water or milk, I soak them in Greek yogurt to soften.  The moisture and slight acidity in the yogurt plumps up the oats to a pudding like consistency.  Not only do you get a nutritional boost from the yogurt, but you also get a rich, creamy texture that isn’t at all gooey or sticky like traditional cooked oatmeal is.

Depending on the fruit you use, you can mix all the ingredients for this oatmeal together anywhere from 4 to 24 hours before serving.  Softer, riper, juicy fruits (like peaches, bananas, and strawberries) should be added for a shorter soak for 8 hours or less, or even last-minute before serving.  Stiffer or small uncut fruits (like apples, blueberries, or less ripe pitted fruits) can be mixed into the oatmeal up to 24 hours before serving.

Making this oatmeal in a jam jar is an effortless way to create a single serve, portable portion for work or school.  It’s also great for easy clean-up since you would have only used one dish!  Top the oatmeal off with some of the same (reserved) cut fruit just before serving, and Overnight Matcha Vanilla Oatmeal makes a healthful, easy, and tasty breakfast for any busy morning.

Overnight Matcha Vanilla Oatmeal

Serves 1.

Ingredients:

1/2 cup rolled oats (not instant)

1/2 non-fat Greek yogurt

1/2 cup almond milk

1 Tbsp honey

1 tsp matcha powder, sifted

1/2 vanilla bean, seeds scraped from pod or 1/2 tsp vanilla extract/paste

1 small nectarine, diced into 1/4 cubes, or other fruit

Equipment:

1 large glass jam jar or container, with lid

spoon

Directions:

1.)  Place oats and milk into a large jam jar.  Add the honey, vanilla bean, and matcha into the milk-oat mixture, and mix in completely.

2.)  Add the yogurt and gradually stir in.  Mix thoroughly so that all the yogurt is evenly distributed. greek yogurt

3.)  Add half of a diced nectarine to the oat yogurt mixture and mix in.  Reserve the other half for topping the yogurt at the time of serving.

4.)  Screw lid on jar and let the oatmeal sit in the fridge overnight, or for 4-8 hours.

5.)  Garnish with remaining diced nectarines at the time of serving and enjoy!

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Buri-chan

That sounds like a perfect breakfast, especially for a morning when I want to sleep in! Do you think it would work with other kinds of yogurt, too? I usually get plain Bulgarian yogurt here (though I’m not sure what makes it Bulgarian–it’s just the best option on the market). Likewise, could the almond milk be replaced with anything (more yogurt, regular milk, etc)?

Reply
Bonnie Eng

Hi Buri-chan! Yes, sure you can substitute a different kind of yogurt or milk. I would keep the amount of yogurt the same (1/2 cup) but alter the milk content a bit higher or a bit lower depending on the yogurt’s thickness. For a regular yogurt that is thinner, add 1-2 Tbsp less of the milk, and if the yogurt is thicker than add more. Just eyeball the oatmeal mixture to your thickness preference…generally, it should look like a slightly thinned porridge (it will thicken overnight).

You can certainly use another type of milk instead too. I used almond milk because I like it’s slightly sweet flavor. You can easily use regular milk, soy milk, or even rice milk with good results. I’ve never had Bulgarian yogurt, but it seems like it might be a bit more sour/acidic than the Greek variety. If that’s the case, add a bit of extra honey to round out the flavor. Hope this helps Buri-chan…let me know how it goes! :)

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Buri-chan

Great guidelines–the Bulgarian yogurt is indeed rather acidic. I look forward to trying this, especially since I already stir matcha into my yogurt when it’s not fresh enough for tea anymore–I’d hate to waste it!

Reply
Bonnie Eng

Yes, that’s a good tip Buri-chan–using not as fresh matcha with yogurt or in other blends or drinks…I will do the same!

Reply
Melissa Lopez

Hi Bonnie,

My name is Melissa, and I’m writing to you from Spicely Organics, a company known for its certified organic, gluten-free spices, seasoning blends, chocolate and tea.

I’ve loved subscribing to your Thirsty for Tea posts and would like to find a way to potentially work with you. Your recipes are perfectly aligned with our goal to inspire others to pair tea and spices in their cooking and baking.

Please let me know if this sounds like something you’d be interested.

I hope we can connect further!

Very best, Melissa

Reply
Margie Ann Stanko

Hi, Bonnie. Thought of you the other day. I was shopping in my kcal Good Fortune supermarket, and there, looking quite tempting, was a bag of Green Tea Kit Kat. Of corse, I surrendered! I am enjoying the very interesting taste – quite matcha in flavor and texture – so not an American candy. Plus, it’s one mini wafer per packet, which makes it an even healthier delectable.

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Bonnie Eng

Hey Margie!! It’s so nice to hear from you. That is so funny you mentioned those Kit Kats! I just saw them yesterday and many times before, but ironically still haven’t tried them yet. You’ve inspired me now! How great it is that they are individually wrapped too…love that. Hope you are doing great Margie and thanks so much again for reaching out to me for the blog tour!! :) :) :)

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shootingvienna

I did not make oatmeal in ages but yours looks so tempting! Will tweak your recipe for my chia seeds since I do not have oatmeal at the moment. Will let you know how it went :)

Reply
Bonnie Eng

Thanks so much for letting me know Beatrice! I would have never seen it. I can’t read any of the text, but it’s certainly neat to see my photo there. :) Can’t wait to hear how the overnight chia recipe goes! 😉

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shootingvienna

Yes I wasn’t sure if you were informed so I just wanted to let you know and congratulate you :) The text is the german translation from your recipe and yes without the picture I probably would not have noticed it! It went great, instead of yoghurt I used milk to soak my chia seeds but I think next time I’ll just try it out your way and see what happens 😉

Caitlyn

I love overnight oatmeal! I’ve never tried it with matcha before, though I love matcha! Do you have any recommendations for purchasing matcha? After having easy access to it while living in Japan, I’ve been appalled at the price in the states! Perhaps it will just have to be a special treat?

Reply
Bonnie Eng

Hey Caitlyn! Bright green color often translates to better tasting matcha, so if you can afford it, you want to get the brightest, most brilliant matcha possible. You so are right when you mention that it’s expensive–even though I cook with it all the time, it’s an ingredient that I use carefully, sparingly, and thoughtfully. Luckily, if you use the good stuff it doesn’t take much to flavor and color a recipe. On the same note, there is also a type of matcha called food grade matcha. It’s different than the ceremonial grade as it’s an item created for cooking rather than for drinking straight. There’s a company called Aiya that makes a good quality cooking matcha (I tried it at the World Tea Expo last week). I am actually planning on purchasing it after my current stash of matcha runs out. The price for 100 grams is around what you would pay for 40 grams of a ceremonial/drinking grade of matcha, which is a good thing if you plan on cooking and baking with matcha as frequently as I do! Since you love matcha, it might be a good investment…100 grams actually goes a long way! 😉

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Lauren Danson

Bonnie!

1) I made this after my friend recommended your post, and it’s incredibly delicious.

2) I also just went to the World Tea Expo! There’s something I’d lie to chat with you about – is there a best way I can contact you?

Cheers!
Lauren Danson

Reply
Bonnie Eng

Hi Lauren! I’m so glad you liked the recipe…thanks for dropping me a line! That’s so great that you were at the expo…did you have a booth there? If you did, I must have missed it. I can be reached at thirstyfortea@hotmail.com if you’d like to chat.

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Jeremiah R

Hey this is so beautiful, it sounds DELICIOUS! Do you have a favorite company to get the matcha from? Id love to try this. I wonder if it would work with Pu’er tea? I drink a lot, from a company called http://www.MistyPeakTeas.com but they do not do matcha at Misty Peak Teas. Only Pu’er from one family.

The Matcha would be so good with vanilla, Ive tried this and using maybe a different kind of milk. I know a company called Mizuba who does Matcha, are they good?

Reply
Bonnie Eng

Hey Jeremiah, thank you so much for the very kind comment! I don’t think this would work nearly as well with Pu’er just because the flavor profiles of matcha are so much brighter and vegetal than that of Pu’er. Thanks for the suggestion though, I will definitely check out Misty Peak’s selection…I’m intrigued that they exclusively sell Pu’er. In fact, I’m working on some Pu’er recipes so stay tuned! :)

There are two brands of matcha that I consistently love. One of them is Mizuba and the other is Aiya. Both companies offer culinary matcha, which have great flavor, bright color, and are at a better price point than regular drinking matcha. Hope this helps!

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The Best Matcha Smoothie Ever | The Worktop

[…] I’m still on a bit of a tea-kick from last week, and in case you missed it, Bonnie from Thirsty for Tea shared a bit about mornings on her worktop. If you’re looking for more Matcha inspiration, Bonnie has a whole slew of Matcha breakfast recipes, including Matcha Croissants, Matcha French Toast, and Overnight Matcha Vanilla Oatmeal. […]

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Marilyn Cunard

I just recently discovered match in a Woman’s World magazine and promptly ordered some. I then decided I needed to search the web for some more recipes. That is how I discovered this recipe. I love this oatmeal. The first time I tried it I didn’t have a nectarine so decided to try frozen mango. I just stirred some in frozen and put some in the fridge to thaw for the topping. Turned out great and I loved it. Next night I decided to try frozen blueberries. Loved it! I thought a bit of cinnamon would give it a nice flavor so I am trying that next. Thanks for your recipe and I look forward to trying more.

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