Creamy Coconut Overnight Oats with Chia and Mango

I love coconut in both sweet and simple breakfasts. These Coconut Overnight Oats combine old-fashioned rolled oats, chia seeds, refrigerated coconut milk, maple syrup and shredded coconut for a rich, coconut-forward flavor. In the morning you stir in plain Greek yogurt for extra creaminess and protein.

Prep takes just a few minutes the night before: mix the oats, chia seeds, milk and sweetener in a bowl, chill, then finish with yogurt and more coconut when you’re ready to eat. They keep well in the fridge for grab-and-go mornings and make a satisfying breakfast that feels like a treat.

Why you’ll love this recipe

• These coconut chia overnight oats are rich and creamy thanks to Greek yogurt and refrigerated coconut milk, with a flavor reminiscent of coconut cream pie.
• Only six simple ingredients are required, and the base is ready in under five minutes.
• Make a batch up to five days ahead for easy breakfasts throughout the week.
• High in protein (from Greek yogurt and chia) and naturally gluten-free when using certified gluten-free oats.

Recipe ingredients

You only need a handful of pantry staples to make these coconut-flavored overnight oats.

• Oats – Old-fashioned rolled oats are best for texture. Do not use quick or steel-cut oats for this exact method.
• Chia seeds – These thicken the mixture and add protein. If you don’t have chia, reduce the total liquid by 1/2 cup and expect a slightly looser texture.
• Milk – Refrigerated unsweetened coconut milk gives a clean coconut flavor without the thickness of canned coconut milk. Any dairy or non-dairy milk can be substituted.
• Maple syrup – Adds sweetness; use honey or another favorite sweetener if you prefer.
• Greek yogurt – Plain Greek yogurt adds creaminess and protein. Use a non-dairy yogurt to make the recipe dairy-free.
• Coconut – Unsweetened shredded coconut is stirred into the oats, and coconut flakes make a nice crunchy garnish.

See the recipe card below for exact quantities and full instructions.

How to make coconut overnight oats

These overnight oats are mixed in one bowl and chilled until they thicken. Prep takes only about five minutes.

Pro tip: Chia seeds bloom in the coconut milk and create an ultra-creamy texture, so I don’t recommend skipping them. If omitted, reduce the coconut milk to 2 cups total.

Full method is in the recipe card below.

1. Combine the oats, chia seeds, refrigerated coconut milk and maple syrup in a medium bowl and stir until evenly mixed.
2. Cover and chill for at least 3 hours or overnight so the oats soften and the chia seeds thicken the mixture.
3. In the morning, stir the oats. If too thick, add a splash of milk to reach your preferred consistency.
4. Stir in the Greek yogurt and shredded coconut, then serve topped with coconut flakes or other favorite toppings.

Recipe FAQs

Serving suggestions

Top the oats with toasted coconut flakes, fresh fruit, nuts, or chocolate for extra flavor and texture.

• Fresh berries, diced mango, or pineapple complement the coconut beautifully.
• Chopped pecans, slivered almonds, or macadamia nuts add crunch.
• Dairy-free chocolate chips or cacao nibs pair well with coconut for a dessert-like breakfast.

Recipe notes

• Pro tip: Chia seeds help create the creamy texture. If you skip chia seeds, reduce the milk to 2 cups total.
• Do not substitute rolled oats with quick or instant oats if you want a pleasant chew; quick oats will become mushy.
• Use coconut milk yogurt or another non-dairy yogurt to make the recipe dairy-free.
• Store prepared oats in jars or containers in the refrigerator for up to 3–5 days for a ready-to-eat breakfast.

More overnight oat recipes you’ll love

• Blueberry overnight oats
• Chai-spiced chia overnight oats
• Peanut butter banana chocolate chip overnight oats
• Pumpkin chia overnight oats
• German chocolate overnight oats
• Cherry pie chia overnight oats