Healthy Coconut Cream Overnight Oats (Printable)
Creamy overnight oats with coconut cream, chia, and maple; ready after chilling. Vegan, gluten-free option.
# What You'll Need:
→ 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 if not vegan
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of 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
# Directions:
01 - In a mixing bowl or large jar, combine rolled oats, almond milk, coconut cream, chia seeds, maple syrup, vanilla extract, and sea salt. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the container and refrigerate for at least 8 hours or overnight, allowing the oats and chia seeds to fully absorb the liquid and achieve a creamy consistency.
03 - After chilling, stir the mixture to loosen. If desired, add a splash of additional almond milk for a softer texture.
04 - Divide the oats evenly between two bowls or jars. Top each portion with fresh berries, toasted coconut flakes, chopped nuts, and drizzle with extra coconut cream if preferred. Serve chilled.
# Expert Tips:
01 -
- The coconut cream makes these oats taste like dessert, but your secret is they’re full of nourishing ingredients.
- This recipe saves mornings—no stove, just grab and enjoy something you made ahead.
02 -
- Once I skipped the chia seeds, and the oats turned out soupy instead of creamy—don’t leave them out.
- I learned that full-fat coconut cream makes all the difference; the low-fat kind just tastes watery here.
03 -
- Mix toppings in just before serving, not before chilling, to keep textures lively.
- Using chilled coconut cream from a can (not carton) gets you the thickest, dreamiest results.