This recipe for Overnight Oats with Coconut Milk is an easy, make-ahead breakfast full of coconut flavor and plenty of staying power to keep you satisfied all morning.
Mornings can be hectic—getting kids ready, packing lunches, walking the dog and trying to grab that first coffee. That’s why I love make-ahead breakfasts like this one. Overnight oats are ideal for busy households and great for meal prep: prepare once and enjoy several mornings in a row.
Ingredients that Matter
This recipe uses simple pantry staples and a few small additions for flavor and texture. You can customize toppings as you like. The base ingredients are:
- Rolled oats – Use old-fashioned rolled oats for the best texture. If you need gluten-free, choose oats specifically labeled gluten-free.
- Coconut milk – Canned lite coconut milk works well for coconut flavor without too much fat, but full-fat canned coconut milk or coconut milk beverage also work. Stir the can well before measuring.
- Flaxseed meal or chia seeds – Either adds protein, fiber and omega-3s. Use ground flaxseed (meal) for better absorption, or chia seeds if you prefer their texture.
- Maple syrup – A touch of maple syrup balances flavors and provides gentle sweetness. Reserve a little extra for topping.
- Vanilla extract – A small splash brightens the oats without overpowering them.
- Yogurt or plant-based yogurt – Adds creaminess and protein. For dairy-free, substitute a plant-based yogurt, or omit and adjust the liquid slightly.
- Shredded coconut – Unsweetened shredded coconut mixed in adds texture and enhances the coconut profile; add more on top as a garnish.
See the recipe card below for exact quantities.
Instructions
Overnight oats are simple to prepare: combine, chill, and serve. These are the basic steps:
In an airtight container, add the oats, coconut milk, yogurt (or non-dairy yogurt), shredded coconut, ground flaxseeds (or chia), maple syrup and vanilla.
Stir until fully combined, cover, and refrigerate overnight or for 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 additional maple syrup to taste.
Hint: These oats are delicious straight from the fridge, at room temperature, or warmed briefly in the microwave. Pull them out while you get ready, top as desired, and breakfast is ready in minutes.
Substitutions
Adjust this base to match dietary needs or taste preferences:
- Gluten-free: Use certified gluten-free rolled oats.
- Vegan/dairy-free: Swap in a plant-based yogurt and use a dairy-free milk.
- Lighter option: Choose lite canned coconut milk or a lower-fat plant milk to reduce fat while keeping coconut flavor.
Topping Suggestions
Add a splash of non-dairy milk when serving, and try any of these toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Coconut flakes for extra crunch (larger and crunchier than shredded coconut)
- Banana slices
- Dried fruit such as raisins, cranberries or chopped apricots
- Additional sweetener: maple syrup, honey or coconut sugar
- Granola for added texture
Equipment
An airtight container is required—large enough to hold about 4 cups. A small spice or coffee grinder is handy if you want to grind whole flaxseeds into meal for better nutrient absorption, though pre-ground flaxseed (meal) works perfectly.
Storage
This recipe yields roughly 3 ½ cups, or about 4–5 servings depending on portion size. Store the prepared oats in a single container for easy scooping or divide into individual jars for grab-and-go breakfasts.
Leftovers keep in the refrigerator for up to 5 days. The recipe scales easily if you need more servings for the week.
FAQ
Old-fashioned rolled oats give the best texture. Quick oats can be used but produce a softer, sometimes mushier result.
Yes. They provide fiber, protein (especially with yogurt or seeds), healthy fats and vitamins and make a balanced, nutrient-dense breakfast.
You can use canned full-fat or lite coconut milk for richer coconut flavor, or a coconut milk beverage if you prefer a thinner consistency. Adjust to taste and texture preferences.
More Breakfast Ideas
If you like this recipe, try other easy breakfasts such as applesauce crumb cake, yogurt plum cake, blueberry banana oat muffins, or Biscoff overnight oats for variety.
Dinner Ideas
For dinner inspiration, consider roasted chicken leg quarters, braised beef sliders with citrus slaw, citrus-soy braised chuck roast, or a simple cherry tomato spaghetti sauce.
Recipe
Overnight Oats with Coconut Milk
- Author: Adam Dolge
- Total Time: 12 hours
- Yield: 3 ½ cups
Description
This easy, make-ahead breakfast combines rolled oats with creamy coconut milk and a touch of maple syrup for a flavorful, filling start to your day.
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 (large enough to hold about 4 cups) the oats, coconut milk, yogurt, shredded coconut, flaxseeds or chia seeds, maple syrup and vanilla. Stir until well combined. Cover and refrigerate overnight or for at least 4 hours.
- To serve, enjoy cold, at room temperature, or warmed briefly in the microwave. Top with plant-based milk, fresh fruit, extra maple syrup and shredded coconut as desired. Store leftovers in the refrigerator for up to 5 days.
Notes
- For gluten-free oats, choose oats labeled gluten-free.
- To make this vegan or dairy-free, use a plant-based yogurt alternative.
- If you prefer room-temperature oats, leave them on the counter about 30 minutes before eating.
- Prep Time: 5 min.
- Cook Time: 0 min.
- Category: Breakfast
- Method: No Cook
- Cuisine: American