Coconut Milk Overnight Oats
five minutes tonight, breakfast ready tomorrow

Five minutes before bed. Oats, coconut milk from the pantry, a little honey, and vanilla mixed in a jar. Lid on, into the fridge. Morning: open the jar, stir once, add whatever fruit is around, and eat. No cooking, no waiting, no thinking before the first cup of coffee. This is the overnight oat formula that actually tastes like something.

The difference between good overnight oats and mediocre ones is the liquid. Plain water makes them watery. Most milk makes them fine. Full-fat coconut milk from a can makes them genuinely creamy — almost like a coconut pudding with oats in it. The fat content in canned coconut milk (much higher than carton coconut milk, which is mostly water with added thickeners) is absorbed by the oats overnight and creates a texture closer to rice pudding than porridge. The coconut flavor is present but subtle, not tropical or overwhelming.

The ratio here is one part oats to one part coconut milk plus a half part of regular milk or water. This produces a thick but spoonable consistency after six to eight hours. If you prefer them looser, lean more water. If you prefer them denser — more like a pudding you could eat with a fork — reduce the water component entirely and use all coconut milk.

What you need

• 1 cup (100g) rolled oats — old-fashioned rolled oats, not instant or steel-cut; instant oats become mushy; steel-cut oats do not soften enough overnight
• 1 cup (240ml) full-fat coconut milk — from a can; shake or stir the can well before opening as the cream and water separate when stored
• ½ cup (120ml) water or regular milk of any kind — adjusts the richness
• 1–2 tablespoons honey or maple syrup — to taste; the oats are good with very little sweetener
• ½ teaspoon vanilla extract
• Pinch of salt — do not skip this; it rounds the sweetness and makes the coconut flavor more pronounced
• Topping ideas: fresh berries, sliced banana, mango cubes, toasted coconut flakes, a spoonful of almond butter, granola (add right before eating for crunch), chia seeds, a drizzle of extra honey

How to make it

Step 1: Open and mix the coconut milk. Shake the can of coconut milk vigorously before opening it. When you open a can of full-fat coconut milk that has been sitting at room temperature or in a cool cupboard, the solid cream has usually separated from the liquid water and risen to the top. Shaking recombines them. Pour the coconut milk into a jar with a lid or any airtight container. The jar size should be at least 700ml — the oats expand significantly as they absorb the liquid.

Step 2: Add the other ingredients. Add the water or regular milk, honey or maple syrup, vanilla extract, and salt to the jar. Stir everything together until the honey has dissolved and the mixture is combined. Taste the liquid mixture before adding the oats — it should taste pleasantly sweet and lightly coconutty. This is the moment to adjust sweetness, since it is much harder to adjust once the oats are in.

Step 3: Add the oats. Pour the rolled oats into the jar. Stir thoroughly to make sure all the oats are submerged and coated with the coconut milk mixture. Press down any oats sitting above the liquid line. The oats will float a little, which is fine — they absorb the liquid as they sit. The jar can look very liquid at this point, which is correct; the oats will swell considerably overnight.

Step 4: Refrigerate overnight. Seal the jar or container and place it in the refrigerator. Leave for a minimum of four hours; overnight (six to eight hours) is ideal. The oats absorb the liquid and soften from their raw, crunchy state into a creamy, tender consistency. They can sit in the fridge for up to three days — the texture becomes even creamier with time, though after two days some people find them too thick. This makes overnight oats an excellent meal-prep option: make a batch on Sunday and eat through the week.

Step 5: Serve in the morning. Remove the jar from the fridge and give it a good stir. The oats will have absorbed most or all of the liquid and the texture will be thick and pudding-like. If it is too thick, add a splash of milk, coconut milk, or water and stir to loosen to your preferred consistency. If it seems too thin, add more oats and let them sit for 10 more minutes. Divide between two bowls or eat directly from the jar. Add your toppings of choice right before eating — anything crunchy (granola, toasted coconut) should go on at the last moment to stay crispy.

On canned vs carton coconut milk

Canned full-fat coconut milk is what this recipe is designed around. Carton coconut milk (the kind sold alongside other plant milks) is much lower in fat and mostly water — it produces overnight oats that taste more like regular oat milk oats without the rich, creamy quality. Either works; just know the result will be quite different. If using carton coconut milk, consider adding a tablespoon of coconut cream or coconut butter to compensate.

Chef notes

Adding two tablespoons of chia seeds to the jar along with the oats creates a thicker, more pudding-like texture from the chia gel. This also adds texture — the small chia seeds are noticeable throughout the oats in a pleasant way. Stir the jar once after about 30 minutes to distribute the chia evenly before refrigerating for the night.

Variations

• Tropical version: Top with diced mango, toasted coconut flakes, and a squeeze of lime juice. Add a pinch of cardamom to the base mixture.
• Chocolate version: Add two tablespoons of cocoa powder and an extra tablespoon of honey to the base. Top with banana slices and a drizzle of peanut butter.
• Warm version: Transfer to a small pot and warm over low heat with a splash of milk, stirring, for three to four minutes. Serve hot — the coconut flavor is more pronounced when warm.

See also: Banana oat pancakes · Avocado toast with poached egg · French toast from stale bread · All recipes · Pricing