These creamy Coconut Overnight Oats with chia seeds and Greek yogurt taste just like coconut cream pie. They’re fast to prepare, perfect for meal prep, and come together in about five minutes—making them an ideal grab-and-go breakfast that still feels like a treat.
I love coconut in both sweets and breakfasts. These Coconut Overnight Oats combine old-fashioned rolled oats, chia seeds, maple syrup, and refrigerated coconut milk for a naturally coconut-forward flavor. After chilling overnight the oats soften and the chia seeds thicken the mixture, creating a creamy texture that’s enhanced by stirring in plain Greek yogurt in the morning.
The recipe is intentionally simple and flexible. It yields a protein-rich, naturally gluten-free breakfast you can portion into jars for the week, then top with toasted coconut, fruit, or nuts just before serving.
Why you’ll love this recipe
- These coconut chia overnight oats are rich, creamy, and evoke the flavors of coconut cream pie.
- They require only a handful of ingredients and take less than five minutes to assemble.
- Prepare the base up to five days ahead for easy breakfasts all week.
- The oats are high in protein when finished with Greek yogurt and are naturally gluten-free when made with certified gluten-free oats.
Recipe ingredients
You’ll only need a few pantry staples to make these coconut overnight oats. Use old-fashioned rolled oats (not quick or steel-cut) for the best texture.
- Oats: Old-fashioned rolled oats provide the best texture. If you need gluten-free, choose certified gluten-free oats.
- Chia seeds: These thicken the mixture and add extra protein. If you don’t use chia, reduce the liquid by 1/2 cup.
- Milk: I prefer refrigerated unsweetened coconut milk for a subtler coconut flavor than canned; any dairy or non-dairy milk works.
- Maple syrup: Use maple syrup for sweetness, or substitute honey or another sweetener to taste.
- Greek yogurt: Plain Greek yogurt adds creaminess and protein. Swap for a non-dairy yogurt to make the recipe dairy-free.
- Coconut: Unsweetened shredded coconut in the mix and coconut flakes for topping give texture and flavor.
See the recipe card below for exact quantities and full instructions.
How to make coconut overnight oats
This recipe is made in one bowl and takes about five minutes to prepare the night before. Chia seeds bloom in the coconut milk overnight, producing a luxuriously creamy texture.
Pro tip: Don’t skip the chia seeds if you want the creamiest texture. If you omit them, reduce the coconut milk to 2 cups total.
Full instructions are included in the recipe card below.
- Combine the oats, chia seeds, refrigerated coconut milk, and maple syrup in a medium bowl.
- Stir thoroughly, cover, and chill for at least 3 hours or overnight.
- In the morning, stir the thickened oats. Add additional milk if you prefer a looser consistency.
- Fold in the Greek yogurt and the shredded coconut, then serve with coconut flakes or your favorite toppings.
Recipe FAQs
Quick or instant oats will become mushy; stick with old-fashioned rolled oats for the best texture.
Store the prepared oat base in the refrigerator for 3–5 days. Portion into jars for a convenient grab-and-go breakfast.
Overnight oats are typically eaten cold. If you prefer them warm, heat for 30–60 seconds in the microwave to take the chill off.
Serving suggestions
Top your coconut overnight oats however you like. A few ideas:
- Fresh or thawed fruit such as blueberries, raspberries, mango, or pineapple.
- Toasted or chopped nuts like pecans, slivered almonds, or macadamia nuts for crunch.
- Dairy-free chocolate chips or cacao nibs for a coconut-and-chocolate combination.
Recipe notes
- Pro tip: Chia seeds create the best creamy texture. If you don’t add chia, reduce the coconut milk by 1/2 cup.
- Do not substitute rolled oats with quick oats if you want a pleasant texture.
- To make this dairy-free, use coconut milk yogurt or another non-dairy yogurt instead of Greek yogurt.
- Once mixed, the overnight oats keep in the fridge for 3–5 days when stored in airtight containers.
Coconut Overnight Oats — Recipe Card
Coconut Overnight Oats
Servings: 6 | Prep: 10 mins | Chill: 3 hrs–overnight
Ingredients
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds
- 2 1/2 cups refrigerated coconut milk (not canned)
- 4 tablespoons maple syrup
- 1 cup plain Greek yogurt (or non-dairy yogurt)
- 1/3 cup unsweetened shredded coconut
- Coconut flakes for serving (optional)
Instructions
- In a large bowl, mix the oats, chia seeds, coconut milk, and maple syrup until combined. Cover and refrigerate for at least 3 hours or overnight.
- In the morning, stir the mixture and add a splash of milk if it’s too thick. Fold in the Greek yogurt and shredded coconut. Serve topped with coconut flakes and any desired fruit or nuts.
Notes
- Do not swap rolled oats for quick/instant oats to avoid a mushy result.
- If you omit chia seeds, reduce the coconut milk to 2 cups total for proper consistency.
- To keep this recipe dairy-free, use a coconut milk yogurt or other non-dairy yogurt.
- Store prepared oats in sealed jars in the refrigerator for up to 3–5 days.
Nutrition (per serving)
Calories: 241 kcal; Carbohydrates: 35 g; Protein: 8 g; Fat: 8 g; Fiber: 5 g. Nutrition is an estimate and should be used as a guideline.
Did you try this recipe? If so, leave a review and share how you topped your oats.