Coconut Milk Overnight Oats

Learn how to make the most delicious coconut milk overnight oats! This easy, make-ahead breakfast can be made in under five minutes. Beginner tips for meal prepping in batches, plus four topping variations are included!

If you’re looking for a quick and easy healthy breakfast idea, there’s is nothing quite like overnight oats made with coconut milk. It’s filling, satisfying, and easy to make ahead for the week. In fact, I often rotate my oat flour pancakes and this recipe throughout the week as grab-and-go options for myself and my family!

If you’re new to overnight oats, it’s basically a no-cook method for making oatmeal. You simply cover rolled oats in milk and let them sit overnight in the fridge. As the oats soak in milk, they absorb the liquid and soften to the perfect texture. When combined with chia seeds and a little sweetener, you’ll have a gorgeous, thick and creamy ready-to-eat jar of “oatmeal” waiting for you in the morning!

In my opinion, coconut milk overnight oats are the absolute best when compared to other variations. It’s so creamy and delicious, and pairs well with a variety of toppings. It’s also completely dairy free, which means it works for a variety of needs.

Ingredient Notes

• Unsweetened coconut milk – Coconut milk from a can or carton both work great for this recipe. Canned coconut milk will have more fat, which will give your oats a thicker, creamier texture.
• Old fashioned rolled oats – For the best texture, use old fashion rolled oats. I don’t recommend using quick oats or steel cut oats in this recipe.
• Maple syrup – Use dark maple syrup for the best texture and flavor.
• Chia seeds – These give the oats a nice texture and help to thicken the mixture.
• Vanilla extract – I recommend using an organic bourbon pure vanilla extract.
• Toppings: While toppings are optional, this is where you can have a ton of fun with flavor combinations! Experiment with berries, nuts, coconut flakes, or peanut butter to see what you like best!

See the recipe card for full information on ingredients and quantities.

Substitutions

Short on an ingredient? Here are some easy swaps you can make:

• Unsweetened coconut milk – You can basically make this recipe with any kind of milk. Almond, cashew, or regular milk works too!
• Maple syrup – A liquid sweetener like honey works great in this recipe, too!

How to Make Coconut Milk Overnight Oats

1. First, add the rolled oats, maple syrup, chia seeds, and vanilla extract to large glass container. Pour the coconut milk overtop.

2. Stir everything together until combined. Seal with a lid or cover with food storage wrap and store in the refrigerator overnight, or at least 5 hours.

3. The next morning (or when you’re ready to eat it), remove the lid and stir well. Thin with a little water or milk if desired. Eat plain or add your favorite toppings. If using one of the topping combinations, sprinkle the ingredients listed on top of the overnight oats just before eating.

Topping Variations

The best part about making this recipe is that you can add so much variation with toppings. Just add the toppings you want just before eating! Here are my favorite combos:

1. Berries and Honey

This is a classic combo that allows you to use your favorite berries with a little bit of honey. You can also use maple syrup if you prefer the flavor. Just add blueberries, raspberries, or sliced strawberries, and drizzle honey on top!

2. Peanut Butter Banana

There is no better combo than peanut butter and banana! These two flavors pair so well with sweetness of coconut milk. Just add some sliced banana on top of your overnight oats and a scoop of peanut butter. Stir and enjoy!

3. Apple Pie

Dice up some apples, and add some chopped pecans, a dash of cinnamon, and a drizzle of maple syrup. This one is perfect for the fall and tastes delicious warmed in the microwave!

4. Magic Cookie Bars

Who doesn’t love cookies for breakfast? My personal favorite combo, just add a little maple syrup, a sprinkle of unsweetened coconut flakes and chopped pecans, and a tablespoon of chocolate chips. It’s slightly sweet, crunchy, and chocolatey, and tastes just like healthy magic bars.

Meal Prep

You can easily make overnight oats with coconut milk in bulk for the week to save time. Just lay out all of the jars you plan to use and mix up each batch individually. Then, cover each jar and place them in the fridge for up to five days. I don’t recommend adding any toppings when making ahead in bulk since fruit and nuts can change texture and/or go bad after a few days.

Mixing Tips

• Mix the oats directly in a 12-16 oz lidded mason jar with measurement lines. That way you can measure the liquid, mix, and store in the same container. If you don’t have a sealable glass jar, you can also use a whisky glass or sturdy drinking glass and cover it with food storage wrap. 
• Use canned coconut milk for thicker, more filling overnight oats. If you prefer a lighter and softer texture, use coconut milk from a carton. Coconut milk in a can is much thicker because it has a higher fat content. Coconut milk from a carton is much more diluted. Both work great, but provide slightly different results.
• Use old fashioned rolled oats for the best texture. While quick oats work, they tend to get too soft when soaked in milk overnight. Steel cut oats don’t soften enough. If you have a gluten sensitivity, make sure to get certified gluten-free rolled oats. 
• Heat the oats if you prefer a warm breakfast in the morning. To warm, heat in the microwave for 45-60 seconds, or transfer the oats to a saucepan and heat over medium heat until warm.

Recipe FAQs

Storage

Overnight oats store well in the fridge and will keep up to five days. I like to use sealable mason jars or whisky glasses and use food storage wrap on top. While glass jars are beautiful, any 12 oz container with a lid will work.

More Breakfast Recipes

• Oat Flour Pancakes
• Paleo Banana Bread
• Mango Coconut Milk Smoothie
• Apple Banana Smoothie
• Paleo Blueberry Lemon Scones

Recipe by: Noelle Tarr and Kelsey Hite / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa