Healthy Coconut Cream Overnight Oats (Printable)
Creamy coconut cream overnight oats with chia and maple—make ahead breakfast topped with berries and toasted coconut.
# Ingredient List:
→ Oats & Base
01 - 1 cup rolled oats
02 - 1 cup unsweetened almond milk or other plant-based milk
03 - 1/2 cup coconut cream
04 - 2 tablespoons chia seeds
05 - 2 tablespoons maple syrup or honey
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch sea salt
→ Toppings (optional)
08 - 1/4 cup fresh berries such as strawberries, blueberries, or raspberries
09 - 2 tablespoons toasted coconut flakes
10 - 1 tablespoon chopped nuts such as almonds, cashews, or walnuts
11 - Extra coconut cream for drizzling
# Steps:
01 - In a medium mixing bowl or large jar, add rolled oats, almond milk, coconut cream, chia seeds, maple syrup, vanilla extract, and sea salt. Mix thoroughly until fully combined.
02 - Seal the bowl or jar and refrigerate for at least 8 hours or overnight, allowing the oats and chia seeds to absorb the liquid and achieve a creamy consistency.
03 - Stir thoroughly. If a looser texture is preferred, incorporate an additional splash of almond milk.
04 - Divide the oat mixture evenly between two bowls or jars. Garnish each portion with fresh berries, toasted coconut flakes, and chopped nuts. Finish with a drizzle of extra coconut cream if desired. Serve chilled.
# Expert Advice:
01 -
- This breakfast feels decadent, but secretly fuels you for hours with wholesome energy.
- You can make it ahead, leave it in the fridge, and savor an indulgent morning without any rush.
02 -
- Once, I forgot to mix the chia in properly and got clumps—always whisk them in thoroughly instead of just sprinkling.
- Using room temperature coconut cream mixes easier and gives a smoother, silkier oatmeal.
03 -
- Always taste your oats before chilling—some days you’ll want a touch more maple or a pinch more salt.
- Stirring twice during the first hour of chilling helps the chia seeds disperse perfectly and avoids clumps.