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These coconut overnight oats are creamy, delicious, and high in protein! Made with coconut milk, chia, and cottage cheese, they’re thick and filling with lots of coconut flavor.
A gluten free breakfast that’s easy to meal prep, overnight oats are one of my favorite recipes but they can get very bland easily. With this recipe, combining two types of milk gives you a strong coconut flavor while maintaining a great texture.
With omega-3’s, protein to keep you full, and lots of delicious flavor, these coconut overnight oats are sure to become a weekday breakfast favorite. Try these cinnamon overnight oats for a different flavor!
Table of Contents
Overnight Oats with Coconut Milk
Using coconut milk to make overnight oats not only adds a great flavor and texture, but can also keep you full for hours! Here’s why you’ll love overnight oats with coconut milk:
- Super creamy – These overnight oats are creamy and thick instead of watery and mushy.
- Easy to meal prep – A big batch of these can last all week in the fridge for a quick grab and go breakfast.
- Customizable – This recipe is a great basic recipe that can be used with lots of different toppings.
- Special diet friendly – Perfect for those with additional dietary restrictions like vegetarian, dairy free and gluten free.
A note on coconut – Coconut is considered an elimination food on the heal your headache diet, however I find it to not be a common food trigger so I include it in recipes. If you think it may be for you, consider waiting on this recipe till you’re ready to re-introduce foods or use the edits in the recipe card.
Ingredients
- Rolled oats – These are just your basic oats you can get from Quaker or Bob’s Red Mill. Do not use steel cut or quick cooking oats for this recipe.
- Coconut cream – Necessary for the best texture and coconut flavor. You can find this almost anywhere – I get mine at Trader Joe’s or use Native Forest. Look for one without gums or stabilizers.
- Milk – I used bottled coconut/oat milk from Mooala for extra coconut flavor, but any full fat milk will work here. You could use oat milk, rice milk, hemp milk, etc. It just won’t have as much coconut flavor.
- Chia seeds – These will thicken the overnight oats and also add some great health benefits.
- Cottage cheese – Needed for a super creamy texture and also adds a lot of protein! Omit this, or use a dairy free yogurt instead for a dairy free version.
- Vanilla – Enhances the coconut flavor. I like to use alcohol free vanilla in recipes that aren’t baked.
- Honey – This adds some sweetness but is entirely optional. I would omit if your milks have any kind of added sweetener or if you use all oat milk.
- Shredded coconut – This is optional but a wonderful topping! The best flavor is toasted coconut.
Coconut Milk Options
If you’re using coconut milk in overnight oats there are a few things to consider.
- Canned coconut milk – A combination of coconut that’s been shredded and blended with water. If you open a can there may be a hard layer of white at the top which is the coconut cream. You can actually buy this separate. This would be brands like Thai Kitchen or Native Forest.
- Canned coconut cream – Coconut cream is really thick and packs a ton of coconut flavor. This is what makes this recipe so delicious with the perfect texture.
- Bottled coconut milk – This would be a brand like So Delicious. Usually less strong in coconut flavor and often containers thickeners. For this recipe, I used Mooala which is a combination of coconut and oat milk.
Do not use cream of coconut, which is best for things like piña coladas.
Variations
- Gluten free – Use certified gluten free oats.
- Dairy free – Omit the added cottage cheese or use coconut yogurt in the same amounts.
- High protein – Add a scoop of Sprout Living Pumpkin Seed Protein for added protein!
How to Make Coconut Overnight Oats
Step 1: Combine Ingredients
Add oats, coconut milk, milk, chia, cottage cheese, and any sweetener to a dish with a lid. Stir to combine. (Pictures 1 and 2)
Step 2: Refrigerate overnight
Allow the oats to absorb the liquid overnight or for at least 6 hours. (Picture 3)
Step 3: Serve
This is the perfect time to add more shredded coconut, honey, protein powder…whatever you want. Taste and adjust the sweetness if needed, then spoon into individual containers for meal prep and storage or serving. (Picture 4)
Recipe Tips
This recipe makes incredibly thick coconut overnight oats, which I prefer. A lot of recipes use too much liquid and they can get really mushy. This is personally my favorite type of texture, however feel free to add more liquid if you want it.
- Make these in one large bowl and then after chilling, spoon the oats into individual mason jars or storage containers for meal prep.
- You must use rolled oats – not steel cut or quick cooking. Using one of those will produce a different texture.
- Coconut cream is also a must if you want a strong coconut flavor. For regular overnight oats, it can be substituted with another type of milk.
Recipe FAQ
Some of my favorite toppings are fruit (berries, kiwi, mango), seeds like pumpkin seeds or hemp seeds, granola, whipped coconut cream or cottage cheese.
Overnight oats keep well in the fridge for 3-5 days, but I’ve kept them up to 1 week if all the ingredients being used are fresh.
Yes, these overnight oats with coconut milk are meant to be enjoyed chilled as a grab and go breakfast.
Combine all the ingredients in one large bowl, then after chilling, spoon the coconut overnight oats into individual storage containers or mason jars. Doubling this recipe will give you enough servings for at least 5 days.
Meal Prep Breakfasts
Breakfast
Vanilla Blended Chia Pudding
Breakfast
Cottage Cheese with Fruit
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Coconut Overnight Oats
Ingredients
- 1 cup old fashioned rolled oats
- 1 tablespoon chia seeds
- 2/3 cup coconut cream
- 2/3 cup coconut milk (or favorite type of milk)
- 2 tablespoons cottage cheese
- 1 teaspoon vanilla extract
- 2 teaspoons honey (optional)
- 1 tablespoon shredded coconut (optional)
Instructions
- Add the oats to a large storage container or bowl, then stir in chia seeds, add coconut cream, milk, cottage cheese, vanilla, and honey. Stir everything to combine, then cover with a lid and store in the fridge for at least 2 hours or overnight.
- Once the oats have softened and soaked up the liquid, stir everything again and spoon into individual mason jars or bowls. Serve chilled, topped with shredded coconut, fruit, granola, or plain. Store up to 5 days.
Notes
- For the coconut milk, I used Mooala coconut/oat milk. Hemp, rice milk, or regular milk are also favorites.
- For additional protein, add your favorite protein powder.
- Dairy free – Omit cottage cheese or use a coconut yogurt.
- Gluten free – Use gluten free certified oats.
- For low sodium, use a low sodium cottage cheese or omit.
- Migraine diet – Coconut is sometimes an elimination food. For plain overnight oats, substitute the coconut cream with another type of milk – it will just be less creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice recipe but please don’t advertise as dairy free. Cottage cheese is dairy.
Ah sorry! I give edits on how to make dairy free that so thought it was obvious. Will try to make it more clear.