This recipe for Overnight Oats with Coconut Milk is a simple, make-ahead breakfast that’s full of coconut flavor and keeps you satisfied through the morning.
Mornings can be hectic: getting the kids ready, packing lunches, walking the dog and trying to grab that first cup of coffee. That’s why make-ahead breakfasts are so helpful. Overnight oats are quick to prepare, store well for several days and make mornings much easier.
Ingredients that Matter
This recipe uses pantry staples and is easy to customize with toppings. The core ingredients are:
- Rolled oats — Use old-fashioned rolled oats for the best texture. For gluten-free, choose oats labeled gluten-free.
- Coconut milk — You can use canned full-fat or lite coconut milk or a coconut milk beverage. Canned lite coconut milk offers coconut flavor with less fat; stir well after opening.
- Flaxseed meal or chia seeds — Ground flaxseed or chia provides extra fiber, protein and omega-3s. If using whole flaxseeds, grind them or use flaxseed meal for better absorption.
- Maple syrup — A touch of maple syrup balances flavors; reserve extra for serving if you like it sweeter.
- Vanilla extract — A small splash adds depth of flavor.
- Yogurt or plant-based yogurt — Adds creaminess and protein. If omitting yogurt, reduce the oats by 1/4 cup or add a little more liquid.
- Shredded coconut — Unsweetened shredded coconut mixed into the oats adds texture and more coconut flavor; reserve some for garnish.
See the recipe card below for exact quantities.
Instructions
Overnight oats are straightforward: combine the ingredients, refrigerate, and enjoy the next day. Steps:
In an airtight container large enough to hold about 4 cups, combine the oats, coconut milk, yogurt (or plant-based yogurt), shredded coconut, flaxseed meal or chia seeds, maple syrup and vanilla.
Stir until well combined, cover and refrigerate overnight or at least 4 hours. To serve, scoop into bowls and add toppings like fresh fruit, extra shredded coconut, a splash of plant-based milk and more maple syrup to taste.
Hint: Overnight oats are delicious cold, at room temperature, or warmed briefly in the microwave. Setting the oats out while you get ready softens them slightly and makes preparation even quicker.
Substitutions
These oats are flexible and easy to adapt:
- Gluten-free: Use oats specifically labeled gluten-free.
- Vegan: Use a plant-based yogurt to keep the recipe dairy-free.
- Lower fat: Opt for lite canned coconut milk or a coconut milk beverage to reduce fat while keeping flavor.
Topping Suggestions
Add a splash of plant-based milk and choose from these topping ideas:
- Fresh berries: strawberries, raspberries or blueberries
- Coconut flakes for extra crunch (different from shredded coconut)
- Banana slices
- Dried fruit like raisins, cranberries or chopped apricots
- Extra sweetener: maple syrup, honey or coconut sugar
- Granola for added texture
Equipment
All you need is an airtight container to store the oats. A small spice or coffee grinder is handy if you need to grind whole flaxseeds into meal, but pre-ground flaxseed works fine.
Storage
This recipe yields about 3 ½ cups, roughly 4–5 servings depending on portion size. Store the oats covered in the refrigerator for up to 5 days. You can keep them in one larger container and scoop as needed or portion into individual jars for grab-and-go breakfasts.
FAQ
Old-fashioned rolled oats give the best texture. Quick oats work in a pinch but can become softer and a bit mushier.
Yes. They’re a good source of fiber, protein and essential nutrients, especially when topped with fruit, nuts or seeds.
You can use canned full-fat or lite coconut milk, or a coconut milk beverage. Lite canned coconut milk is a balance of coconut flavor with reduced fat.
Recipe
Overnight Oats with Coconut Milk
- Total Time: 12 hours
- Yield: 3 ½ cups
Description
This simple Overnight Oats with Coconut Milk recipe is an easy, satisfying breakfast that’s ready when you are.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 (14 oz.) can lite coconut milk (or full-fat canned coconut milk, or 1 ¾ cups coconut milk beverage)
- ¼ cup plain full-fat yogurt or non-dairy yogurt
- 2 Tbsp unsweetened shredded coconut
- 1 Tbsp ground flaxseeds or chia seeds
- 1 Tbsp maple syrup
- ½ tsp vanilla extract
- Plant-based milk, banana slices, berries, granola, extra maple syrup and shredded coconut for serving
Instructions
- Add to an airtight container the oats, coconut milk, yogurt, shredded coconut, flaxseeds or chia seeds, maple syrup and vanilla. Stir until well combined.
- Cover and refrigerate overnight or at least 4 hours.
- Serve cold, at room temperature or warmed. Top with plant-based milk, fruit, extra maple syrup and shredded coconut as desired. Store leftovers in the refrigerator for up to 5 days.
Notes
- For gluten-free oats, be sure the package is labeled gluten-free.
- To make this vegan, use a plant-based yogurt.
- For room-temperature oats, set them out about 30 minutes before eating.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: American