Description
Pina colada matcha overnight oats are packed with pineapple, coconut, and matcha. They’re made at night and ready to eat for breakfast in the morning.
Ingredients
Units
Scale
- 1/2 teaspoon to 1 teaspoon matcha powder
- 3/4 cup almond milk
- 1/2 cup light canned coconut milk
- 2/3 cup gluten free old fashioned oats
- 2 tablespoon chia seeds
- 2 tablespoon agave nectar or maple syrup
- 1/4 cup shredded coconut (unsweetened)
- 1 cup fresh pineapple, chopped, divided
Instructions
- Make a matcha powder paste: Add the matcha powder to a large mason jar or bowl. Add 1 tablespoon of hot water and whisk the matcha until a paste forms and it’s smooth.
- Stir in remaining ingredients: Stir in the almond milk, coconut milk, oats, chia seeds, agave nectar, and shredded coconut until well combined. Stir in 1/2 cup of the pineapple (reserving the other half for topping in the morning).
- Refrigerate: Cover and chill oats for 6 to 8 hours (or overnight) to allow the liquid to soak into the oats and soften them.
- Finish:In the morning give the oats a good stir. Transfer to a serving bowl and top with the remaining pineapple. Enjoy immediately.
- Leftovers: It will keep for up to 2 days in the fridge, if it gets too dry stir in a little extra almond milk.
Notes
Serving size: We usually eat eggs on the side of our overnight oats so we get 4 servings out of the oats. If your main breakfast is the overnight oats than you will probably get 2 servings out of it.
Matcha green tea powder: I like Jade Leaf Matcha brand
Recipe proportions adapted from Cookie and Kate’s Overnight Oats (Recipe and Tips)
