In a mason jar or container, add the rolled oats first, then pour in the light coconut milk and dairy-free yogurt. Add the chia seeds, honey, and vanilla extract. The order of adding wet ingredients over dry helps distribute the liquid evenly and prevents clumping. Stir everything together thoroughly until all ingredients are well combined and there are no dry pockets of oats remaining.

Cover the jar tightly and refrigerate for at least 2 hours, though overnight (8-12 hours) is ideal for the best texture. As it sits, the chia seeds absorb liquid and thicken the mixture while the oats soften and become creamy. I prefer to make this in the evening so it's ready to eat fresh in the morning—the overnight method gives you a grab-and-go breakfast that's perfectly thick and satisfying without any additional cooking.

Remove the jar from the refrigerator and give the oats a quick stir to recombine any separated liquid. If the texture seems too thick, stir in a splash of additional coconut milk or yogurt to reach your preferred consistency. Transfer to a bowl or eat directly from the jar, then top with your favorite additions such as fresh berries, sliced banana, granola, shredded coconut, or a drizzle of almond butter.