Overnight Oats Recipe

In a mixing bowl or a 16-20 oz jar combine 1 cup gluten-free rolled oats, 1 cup full-fat coconut milk, and 1/4 cup water. Stir to combine so oats are fully moistened.

Add 2 tablespoons chia seeds and 1/2 teaspoon pure vanilla extract to the oat mixture. Whisk or stir thoroughly so chia seeds are evenly distributed (they will thicken the mixture overnight).

In a small bowl or cup, whisk together 1/2 teaspoon matcha powder and 1 teaspoon maca powder with 1 tablespoon honey (or maple syrup) and a tablespoon of the oat-coconut mixture to make a smooth paste. This prevents clumps.

Fold the matcha-maca paste back into the jar or bowl with the oats and coconut milk. Stir thoroughly to blend the powders evenly through the oats.

Taste and adjust sweetness if needed (add an extra 1/2 teaspoon honey or maple syrup to taste). Seal the jar or cover the bowl and refrigerate for at least 6 hours, preferably overnight (8–10 hours) so oats absorb liquid and chia creates a pudding-like texture.

Prepare fruit and toppings

When ready to serve, give the oats a good stir. If mixture is too thick, stir in 1–2 tablespoons water or coconut milk to loosen. Top the oats with 1/2 cup sliced strawberries and 1 sliced banana.

Sprinkle 2 tablespoons unsweetened coconut flakes and 1 tablespoon hemp seeds over the fruit.

Warm 1 tablespoon almond butter for 5–10 seconds in microwave to make it pourable, then drizzle over the oats. Finish with a light 1 teaspoon honey drizzle if desired.

Serve chilled. If preparing in advance for multiple days, store toppings separately and add just before eating to keep textures fresh.