Strawberry Matcha Chia Oats (Printable)

Nutritious oats layered with matcha and strawberries for a fresh, energizing breakfast blend.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 2 tablespoons chia seeds
03 - 1 cup unsweetened almond milk
04 - 2 teaspoons maple syrup
05 - 1/4 teaspoon vanilla extract

→ Matcha Layer

06 - 1 teaspoon matcha green tea powder
07 - 2 tablespoons hot water

→ Strawberry Layer

08 - 1 cup fresh strawberries, hulled and chopped
09 - 1 tablespoon lemon juice
10 - 1 teaspoon maple syrup

→ Toppings

11 - Sliced fresh strawberries
12 - Extra chia seeds
13 - Coconut flakes

# How To Make It:

01 - In a medium bowl, combine rolled oats, chia seeds, almond milk, maple syrup, and vanilla extract. Mix thoroughly until evenly incorporated.
02 - In a small bowl, whisk matcha powder with hot water until completely smooth and free of lumps. Stir matcha mixture into the oat base until evenly combined throughout.
03 - In another bowl, mash chopped strawberries with lemon juice and maple syrup until achieving a slightly chunky consistency.
04 - Distribute the oat-matcha mixture and strawberry mash alternately in mason jars or glasses. Finish with the oat layer on top to maintain structural integrity.
05 - Cover containers and refrigerate for a minimum of 4 hours, preferably overnight, allowing oats and chia seeds to absorb the liquid and achieve optimal texture.
06 - Give the oats a gentle stir in the morning. Top with sliced strawberries, extra chia seeds, and coconut flakes if desired. Serve chilled.

# Expert Advice:

01 -
  • No morning rush—the hardest part happens while you sleep, leaving you with a restaurant-quality breakfast ready to eat.
  • Those chia seeds actually thicken everything into a creamy, pudding-like texture that feels indulgent but keeps you full for hours.
  • The matcha gives you a gentle, sustained energy boost without the jitters of coffee, paired with strawberries that hit every sweet note naturally.
02 -
  • Whisk that matcha powder with hot water before mixing it in—if you skip this step, you'll get bitter little clumps of powder that taste nothing like the smooth, earthy green tea flavor you're after.
  • Don't use boiling water for the matcha; water that's just off the boil (around 160–170°F) keeps the matcha bright and grassy instead of turning it slightly bitter.
03 -
  • Freeze extra fresh strawberries when they're at their peak, and use them in this recipe year-round—thawed and mashed, they're just as good as fresh.
  • If you're batch-prepping for the week, prep the matcha mixture and strawberry mash separately, then layer them into jars in the morning; this keeps flavors fresher and the matcha from oxidizing in storage.
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