Description
Tasty Coconut Cream Oats are a tropical, ultra-creamy overnight oats dream — rich coconut milk, toasted coconut flakes, and a hint of vanilla create a luxuriously thick, naturally sweet breakfast jar that feels like a vacation in every bite. Top with fresh mango, pineapple, or banana for the ultimate tropical morning escape.
Ingredients
1/2 cup old-fashioned rolled oats
1/3 cup full-fat canned coconut milk (for maximum creaminess)
1/4 cup unsweetened almond milk or water
3 tablespoons coconut yogurt (or Greek yogurt)
1 tablespoon chia seeds
1 teaspoon maple syrup or honey
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional, for extra coconut flavor)
Pinch of sea salt
2 tablespoons unsweetened shredded or toasted coconut flakes
Toppings: toasted coconut flakes, sliced mango, pineapple chunks, banana slices, lime zest, honey drizzle
Instructions
1. Shake the can of coconut milk well before opening to combine the cream and liquid.
2. In a mason jar or airtight container, combine rolled oats and chia seeds. Stir.
3. Add coconut milk, almond milk, coconut yogurt, maple syrup, vanilla extract, coconut extract (if using), and sea salt. Mix thoroughly until fully combined.
4. Stir in the shredded coconut flakes.
5. Seal the jar and refrigerate overnight or for at least 4–6 hours.
6. In the morning, stir well — the coconut milk may have thickened considerably. Add a splash of almond milk to loosen if needed.
7. Top generously with toasted coconut flakes, fresh tropical fruit (mango, pineapple, banana), a sprinkle of lime zest, and a drizzle of honey.
8. Serve cold from the jar and transport yourself to the tropics.
Notes
Full-fat canned coconut milk is the secret to ultra-creamy coconut oats — light coconut milk or carton coconut milk will produce a thinner result.
Toast shredded coconut in a dry pan for 2–3 minutes until golden for maximum flavor — it makes a huge difference.
Store in the refrigerator for up to 5 days — stir well each morning and add toppings fresh.
Use certified gluten-free oats if needed.
This recipe is naturally vegan and dairy-free when made with coconut yogurt and maple syrup.
Add 1 tablespoon of macadamia nut butter for a Hawaiian-inspired twist.
Stir in 2 tablespoons of diced pineapple into the base before chilling for a built-in tropical flavor.
A squeeze of fresh lime juice on top right before serving brightens all the coconut flavors beautifully.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 jar
- Calories: 420
- Sugar: 14g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg