Piña Colada Overnight Oats Recipe with Pineapple and Coconut

If you like pina coladas, you’ll love this breakfast version. These oats capture the cocktail’s tropical duo of coconut and pineapple—without the alcohol—thanks to a creamy base of coconut milk and plain Greek yogurt, added sweetness from maple syrup, and texture from chia seeds and shredded coconut.

The recipe was inspired by a fresh pineapple piña colada enjoyed after a trip to Maui. It’s an easy, refreshing way to start the day and works well whether you’re packing breakfasts for the week or serving a quick, nourishing meal at home.

Why you’ll love this recipe

• Rich, creamy overnight oats infused with tropical pineapple and coconut flavors.
• Simple ingredients—just seven—and only about 10 minutes of hands-on prep.
• Good source of protein and fiber, ideal for meal prep breakfasts.
• Gluten-free by default; can be made vegan by using dairy-free yogurt.

Recipe ingredients

• Oats. Use old fashioned rolled oats for best texture. Quick oats will become too soft. For steel cut oats, follow a separate overnight steel-cut oats method.
• Milk. Refrigerated coconut milk is lighter than canned and works well here. You may use canned coconut milk for a richer, thicker result, or substitute your preferred dairy or non-dairy milk.
• Yogurt. Plain Greek yogurt adds creaminess and protein; swap with a dairy-free yogurt to make the recipe vegan. If using sweetened yogurt, reduce the maple syrup.
• Sweetener. Maple syrup or honey.
• Chia seeds. These add fiber, protein, and help thicken the mixture. If omitting chia, reduce the milk by 1/2 cup.
• Pineapple. Fresh pineapple gives the best flavor and texture. Add fresh pineapple just before serving (see notes). Canned pineapple is an acceptable substitute and can be added earlier.
• Coconut. Unsweetened shredded coconut keeps sugar lower; toasted coconut flakes add crunch as a topping.

See the recipe card further down for ingredient quantities and full instructions.

How to make coconut and pineapple overnight oats

This recipe is quick to assemble: stir the dry ingredients with milk and yogurt, refrigerate, then add pineapple before serving. Prep time is under 10 minutes and the oats need a minimum of 3 hours to soften, or ideally overnight.

Pro tip: Avoid adding fresh pineapple to the oats before chilling. Fresh pineapple contains an enzyme, bromelain, that can break down dairy proteins and lead to a sour or bitter taste over time. If you use canned pineapple, it’s safe to add earlier because processing reduces the enzyme activity.

Full step-by-step instructions are included in the recipe card below.

1. Combine rolled oats, chia seeds, and shredded coconut in a bowl.
2. Stir in coconut milk, Greek yogurt, and maple syrup until well combined.
3. Cover and refrigerate for at least 3 hours or overnight, until the oats have softened. Stir in fresh pineapple just before serving.

Recipe FAQs

Serving suggestions

Enjoy these oats as written or personalize them:

• Substitute pineapple with mango, papaya, or mixed berries.
• Add a pinch of ground cinnamon or a chai spice blend for warmth.
• Omit chia seeds and reduce the milk by 1/2 cup if preferred.
• Use dairy-free milk and yogurt to make this recipe vegan.
• Replace shredded coconut with chopped nuts for a nutty crunch instead of coconut flavor.

Recipe notes

• Fresh pineapple: Add fresh pineapple only at serving time to prevent flavor changes from the bromelain enzyme.
• Coconut milk: Refrigerated coconut milk gives a lighter texture; canned coconut milk yields thicker, richer oats.
• Oats: Old fashioned rolled oats give the best texture; quick oats become too soft.
• Chia: If you don’t use chia seeds, cut the milk by 1/2 cup to keep the oats from becoming too loose.