Coconut Milk Overnight Oats

This coconut milk overnight oats recipe is one of my favorite make-ahead breakfasts. It’s creamy, refreshing, and naturally sweetened, with the tropical richness of coconut milk and the freshness of fruit. I like that it only takes a few minutes to put together the night before, so I can wake up to a ready-to-eat, wholesome meal.

Why You’ll Love This Recipe

I love this recipe because it’s simple, customizable, and filling. The oats soak up the coconut milk overnight, giving them a luxuriously creamy texture. The chia seeds add a boost of nutrition while helping to thicken the oats naturally. I also like that I can change the flavor easily by switching up the fruit or sweetener. It’s one of those breakfasts that feels indulgent but is actually really good for me.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups oats not quick cooking variety
2 ½ cups coconut milk
2 tablespoons maple syrup or sweetener of choice, optional
2 tablespoons chia seeds
2 cups frozen fruit

Directions

1. I combine the oats, coconut milk, maple syrup (if using), and chia seeds in a large bowl or jar.
2. I stir everything well to make sure the chia seeds don’t clump together.
3. I cover the bowl or jars and refrigerate overnight, or for at least 6 hours.
4. In the morning, I stir the oats again and check the consistency. If they’re too thick, I add a splash of extra coconut milk.
5. I top with frozen fruit, which thaws into the oats and creates a fruity swirl, then I enjoy.

Servings and Timing

This recipe makes about 4 servings. It only takes around 5 minutes to prepare, then needs 6–8 hours in the fridge to soak.

Variations

I like making different versions of these overnight oats depending on my mood. Sometimes I use almond or soy milk instead of coconut milk for a lighter flavor. Fresh fruit like berries, mango, or banana also works beautifully. For extra protein, I mix in a scoop of plant-based protein powder or a spoonful of nut butter. A sprinkle of shredded coconut or chopped nuts on top adds a nice crunch.

Storage/Reheating

I store these oats in airtight jars or containers in the fridge for up to 4 days. Since they’re eaten cold, I don’t reheat them, but I sometimes let them sit at room temperature for 5–10 minutes if I prefer them less chilled.

FAQs

Can I use quick oats for this recipe?

I prefer rolled oats because they hold their texture better, but quick oats will work if I want a softer, creamier consistency.

Can I use light coconut milk instead of full-fat?

Yes, I often use light coconut milk if I want a less rich version.

Do I have to add chia seeds?

No, but I like using them because they help thicken the oats and add extra nutrition.

Can I use fresh fruit instead of frozen?

Yes, I use fresh fruit often, especially berries or chopped tropical fruit.

Can I warm up overnight oats?

Yes, if I prefer them warm, I heat them gently in the microwave or on the stove with a splash of extra milk.

How do I make this higher in protein?

I sometimes stir in protein powder, nut butter, or even a spoonful of vegan yogurt to boost protein.

How long do overnight oats last in the fridge?

They keep well for about 4 days, making them perfect for meal prep.

Can I make this without sweetener?

Yes, the fruit adds natural sweetness, so I often skip the maple syrup.

What kind of frozen fruit works best?

I like using mixed berries, mango chunks, or peaches, but really any frozen fruit works.

Can I prepare these in single-serving jars?

Yes, I often divide the mixture into individual jars so I have grab-and-go breakfasts ready.

Conclusion

These coconut milk overnight oats are one of my favorite easy breakfast options. I love how creamy and flavorful they turn out with minimal effort, and I can always change them up with different fruits and toppings. They’re the perfect make-ahead meal for busy mornings, keeping me full and energized all day.

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