Overnight Matcha Oats with Raspberry Chia Jam
These overnight matcha oats topped with raspberry chia jam make a nourishing breakfast. This easy, no-cook recipe combines the earthiness of matcha with tangy raspberries, creating a delicious and energizing start to your day. Perfect for meal prep, these oats are packed with fiber, plant protein, and antioxidants.
Ingredients
Matcha chia overnight oats
- 2 teaspoon matcha *
- 1 ½ cups unsweetened soy milk or other non-dairy milk
- 2 tablespoon maple syrup
- 2 tablespoon chia seeds
- 1 cup rolled oats
Raspberry chia jam
- 1 cup frozen raspberries
- 1 tablespoon maple syrup
- 1 tablespoon chia seeds
Instructions
- Take out the measured frozen raspberries, and place them in a container to thaw in the fridge while you prepare the oats.
- Whisk matcha powder with ½ cup of the soy milk until smooth. This will make sure there are no matcha clumps.
- Mix all dry ingredients for the oats, then add matcha milk, the rest of the milk, and maple syrup, and whisk.
- Cover and chill in the fridge overnight.**
- Mash thawed or softened frozen raspberries with chia seeds and maple syrup. Chill in the fridge overnight as well.
- In the morning, divide the oats into 2 bowls or jars. Top the overnight oats with the chia jam and enjoy!
Notes
*I like to use ceremonial-grade matcha for a sweeter taste and richer color, but it’s not necessary. Culinary grade matcha works as well.
**It’s best to let the oats sit overnight for the creamiest texture, but letting them sit for at least 4 hours will work.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 74gProtein: 16gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 10mgSodium: 74mgFiber: 17gSugar: 29g
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