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.