Overnight Crock Pot Matcha Oats


Remember my recipe of the overnight steel-cut oats cooked in a crock pot? I love oatmeal, but I always find it takes a while to cook it in the morning before heading off to school or work. That’s where the crock pot came in. It’s perfect to cook a batch the night before so no time is wasted in the morning! Because they keep well in the fridge, you can make a whole week’s batch and store them in individual servings so you can grab and go. Plus you can add extra milk or other toppings if you want!

I decided to play around with what I could add to the oatmeal the night before. I decided I would add matcha and make a green tea flavoured one. I have grown to love matcha over the past few years, and as I have mentioned before in other recipes where I use it, it’s full of great antioxidants, more so than regular loose leaf green teas, because the whole leaf is powdered up and consumed. Combined with a mashed banana and sweet dates, this was perfect to start the day!

Makes 6 servings

  • 1.5 cups steel-cut oats
  • 5 cups water or milk of choice or a combination
  • 1 banana, mashed
  • 10-12 pitted dates, sliced
  • 1 tbsp chia seeds
  • 1 tsp vanilla
  • 1 tbsp matcha
  • 1 tsp agave or other sweetener (optional, depending on how sweet you want it)


Grease your crock pot with a little bit of coconut oil (or butter if non-vegan). This prevents the oats from sticking (and burning) from the overnight cooking.

Dissolve the matcha with a bit of water to make a paste and to get rid of clumps. Throw all the ingredients in the pot, give a quick stir, and set on low. This is best done about 3-4 hours before you go to sleep. Just before sleeping, switch to the warm setting and leave overnight. I find my crock pot burns it a tad if I leave it on low all night.

In the morning, a delicious antioxidant-filled breakfast awaits you. Top it with fresh fruit, more milk, and sweetener. I like it with some coconut butter added in!


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