Best Overnight Oats with Coconut Milk and Chia Seeds

I made overnight oats for the first time because I was tired of choosing between breakfast and an extra ten minutes of sleep. Turns out, you can have both.

The trick is doing the work the night before. You mix everything in a jar, stick it in the fridge, and go to bed. When you wake up, breakfast is already done. No cooking, no measuring half-asleep, no burning anything because you forgot about it while getting the kids ready.

I started with regular milk, but once I tried coconut milk with chia seeds, I never went back. The coconut milk makes it creamy without being heavy, and the chia seeds turn into these little gel pockets that somehow make the whole thing more filling. Plus, it stays good in the fridge for a couple days, so you can make a few jars at once if you’re feeling ambitious.

What Kind of Oats Should I Use?

For overnight oats, you’ll want to stick with old fashioned rolled oats rather than quick oats or steel-cut oats. Quick oats will turn mushy and lose their texture after soaking overnight, while steel-cut oats won’t soften enough and will stay too chewy. Old fashioned rolled oats hit that perfect sweet spot where they absorb the liquid and soften up nicely while still maintaining a pleasant, hearty texture. If you only have quick oats on hand, you can use them in a pinch, but I’d recommend reducing the soaking time to just a few hours instead of overnight.

Options for Substitutions

This recipe is super adaptable, so feel free to work with what you have in your kitchen:

• Old fashioned rolled oats: Stick with old fashioned oats for this one – quick oats will turn mushy, and steel cut oats won’t soften enough overnight. If you need a gluten-free option, just make sure your oats are certified gluten-free.
• Light coconut milk: You can use full-fat coconut milk for a creamier texture, or swap it out entirely for almond milk, oat milk, or any other plant-based milk you prefer. Regular dairy milk works too if you’re not avoiding dairy.
• Dairy free yogurt: Any yogurt works here – coconut, almond, soy, or regular dairy yogurt if that’s what you have. Greek yogurt will make it extra thick and creamy.
• Chia seeds: If you don’t have chia seeds, you can leave them out or use ground flaxseed instead. Both add thickness and nutrition, though the texture will be slightly different.
• Honey or maple syrup: These are interchangeable, or you can use agave nectar, date syrup, or even a mashed banana for natural sweetness.

Watch Out for These Mistakes While Making

The biggest mistake people make with overnight oats is not using enough liquid, which leaves you with a thick, paste-like texture instead of creamy oats – if your mixture looks too dry after stirring, add an extra splash of coconut milk before refrigerating.

Another common error is skipping the stirring step halfway through if you’re only chilling for 2 hours, as the chia seeds tend to clump together at the bottom rather than distributing evenly throughout the oats.

To get the best consistency, make sure you’re using old fashioned rolled oats and not quick oats or steel-cut oats, since quick oats turn mushy and steel-cut oats stay too hard even after soaking overnight.

If you find your oats are too thick in the morning, simply stir in a tablespoon or two of coconut milk to loosen them up to your preferred consistency.

What to Serve With Overnight Oats?

Overnight oats are pretty filling on their own, but I love adding fresh fruit on top right before eating – berries, sliced bananas, or diced mango all work great with the coconut flavor. A handful of nuts like almonds or walnuts adds a nice crunch and keeps you full longer, plus a drizzle of nut butter makes it even more satisfying. If you’re really hungry, pair your oats with a hard-boiled egg or some turkey sausage on the side for extra protein. For a complete breakfast spread, serve them alongside a cup of coffee or green tea and maybe some fresh orange slices.

Storage Instructions

Store: Overnight oats are perfect for meal prep! Keep them in an airtight container or mason jar in the fridge for up to 5 days. I like to make a few jars at once so I have breakfast ready to grab all week long.

Make Ahead: The beauty of this recipe is that it’s meant to be made ahead. Mix everything together the night before and let it sit in the fridge for at least 4 hours or overnight. The oats and chia seeds will soak up all that creamy coconut milk and get nice and thick by morning.

Serve: You can eat your overnight oats straight from the fridge or let them sit out for a few minutes to take the chill off. Give them a good stir before eating since they tend to settle, and add a splash of coconut milk if they’ve gotten too thick for your liking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 320-370
• Protein: 6-8 g
• Fat: 12-16 g
• Carbohydrates: 44-52 g

Ingredients

• 1/4 tsp vanilla extract (pure vanilla for better flavor)
• 1/4 cup dairy-free yogurt (coconut or almond varieties work best)
• 1/2 cup rolled oats (I use Bob’s Red Mill for consistent texture)
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 cup coconut milk (full-fat canned for richness)
• 1 tbsp chia seeds

Step 1: Combine Base Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/4 tsp vanilla extract
• 1/2 cup coconut milk
• 1/4 cup dairy-free yogurt
• 1 tbsp honey

In a mason jar or container, add the rolled oats, chia seeds, and vanilla extract.

Pour in the full-fat coconut milk and dairy-free yogurt, then drizzle in the honey.

I prefer full-fat canned coconut milk because it creates a creamier, more indulgent texture than light versions.

Stir everything together thoroughly until the oats are evenly coated and no dry pockets remain—this ensures the oats hydrate uniformly overnight.

Step 2: Chill and Set Overnight

• base mixture from Step 1

Cover the jar with a lid and refrigerate for at least 2 hours, though overnight (8+ hours) yields the best texture.

The oats will gradually absorb the liquid and soften while the chia seeds bloom, creating a pudding-like consistency.

I find that overnight soaking develops a more integrated flavor where the vanilla and honey meld throughout the mixture, rather than tasting like separate components.

Step 3: Serve and Customize

Remove the jar from the refrigerator and stir gently—add a splash of additional coconut milk or yogurt if you prefer a thinner consistency.

Serve directly from the jar or transfer to a bowl, and add your desired toppings such as fresh fruit, toasted coconut flakes, nuts, or extra honey.

Eat it cold as is, or warm it gently in the microwave for 60-90 seconds if you prefer a warm breakfast.

Best Overnight Oats with Coconut Milk and Chia Seeds

Delicious Best Overnight Oats with Coconut Milk and Chia Seeds recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings 1 serving

Calories 345 kcal

Ingredients

  

• 1/4 tsp vanilla extract (pure vanilla for better flavor)
• 1/4 cup dairy-free yogurt (coconut or almond varieties work best)
• 1/2 cup rolled oats (I use Bob's Red Mill for consistent texture)
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 cup coconut milk (full-fat canned for richness)
• 1 tbsp chia seeds

Instructions

 

• In a mason jar or container, add the rolled oats, chia seeds, and vanilla extract. Pour in the full-fat coconut milk and dairy-free yogurt, then drizzle in the honey. I prefer full-fat canned coconut milk because it creates a creamier, more indulgent texture than light versions. Stir everything together thoroughly until the oats are evenly coated and no dry pockets remain—this ensures the oats hydrate uniformly overnight.
• Cover the jar with a lid and refrigerate for at least 2 hours, though overnight (8+ hours) yields the best texture. The oats will gradually absorb the liquid and soften while the chia seeds bloom, creating a pudding-like consistency. I find that overnight soaking develops a more integrated flavor where the vanilla and honey meld throughout the mixture, rather than tasting like separate components.
• Remove the jar from the refrigerator and stir gently—add a splash of additional coconut milk or yogurt if you prefer a thinner consistency. Serve directly from the jar or transfer to a bowl, and add your desired toppings such as fresh fruit, toasted coconut flakes, nuts, or extra honey. Eat it cold as is, or warm it gently in the microwave for 60-90 seconds if you prefer a warm breakfast.