Bring a small pot of water to a rolling boil. Add the instant tapioca pearls and cook according to package instructions until translucent and tender. Drain and rinse under cold water.

Transfer cooked tapioca pearls into two serving glasses and drizzle maple syrup into each glass. Let marinate for 15 to 30 minutes.

Sift matcha powder into a mixing bowl. Add hot water and whisk vigorously for about 1 minute until smooth.

Optional: Heat oat milk in a saucepan until warm but not boiling.

Pour oat milk into each glass with boba. Add half of the prepared matcha mixture to each glass, stir to combine.