Coconut Overnight Oats

4.63 from 37 votes

Coconut overnight oats are a high-protein breakfast that's reminiscent of coconut cream pie! This recipe is gluten-free and takes 5 minutes to prep!

Prep Time10

Cook Time0

Additional Time3

Total Time3 10

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 241kcal

Author: Marcie

2 cups old fashioned rolled oats see note 1
2 tablespoons chia seeds see note 2
2 1/2 cups refrigerated coconut milk not canned; sub with your favorite dairy or non-dairy milk
4 tablespoons maple syrup sub with your favorite sweetener
1 cup plain Greek yogurt see note 3
1/3 cup unsweetened shredded coconut sub with whatever coconut you have on hand
coconut flakes for serving optional

Place the oats, chia seeds, coconut milk, and maple syrup in a large bowl and stir to combine. Cover with plastic wrap and chill for a minimum of 3 hours or overnight.
2 cups old fashioned rolled oats, 2 tablespoons chia seeds, 2 1/2 cups refrigerated coconut milk, 4 tablespoons maple syrup
In the morning, stir the mixture well and add additional milk to loosen the oats if they are too thick. Stir in the Greek yogurt and shredded coconut, serve and enjoy!
1 cup plain Greek yogurt, 1/3 cup unsweetened shredded coconut, coconut flakes for serving

Pro tip: Do not sub the rolled oats with quick or instant oats in this recipe as they will have a mushy texture.
I don't recommend skipping the chia seeds as they bloom in the coconut milk and create ultra creamy overnight oats. If you don't have any chia seeds on hand, omit them and reduce the coconut milk to 2 cups total.
Sub the Greek yogurt with coconut milk yogurt or your favorite non-dairy yogurt to make the oats dairy-free.
Prep your oats ahead and store in jars or containers in the fridge for up to 3-5 days for the perfect grab 'n go breakfast!