Strawberry Overnight Oats with Coconut Milk

Overnight oats are the best make-ahead breakfast to save time in the morning while still getting a balanced meal. This strawberry coconut version is fresh, summery, and deliciously creamy. You’ll look forward to waking up!

Can we officially say it’s overnight oats season? Honestly I love on them all year around but they’re especially crave-worthy when the weather is warmer.

If you’re unfamiliar, overnight oats are basically rolled oats soaked in liquid for several hours (or overnight) and the result is a creamy, almost pudding-like porridge. You eat them cold instead of hot like traditional oatmeal, topped with fruit, nuts, nut butter, etc.

This version is unique because coconut milk is used as the liquid. The recipe is inspired by something similar I had at a Portland hotel years ago and still remember. I liked them so much I bought them for breakfast multiple days in a row!

You can use any milk, but I love the combination of fresh strawberries and coconut in these and it’s a nice change from the usual (check out my basic banana overnight oats recipe).

Ingredients

Here are the simple ingredients you need to make these:

• Old-fashioned rolled oats (the ones in the canister, not the packets)
• Canned light coconut milk. Regular full-fat coconut milk is extremely thick, so I wouldn’t recommend it here. I also wouldn’t recommend the boxed one in the refrigerated section.
• Chia seeds. These help transform the overnight oats so they’re creamy and cohesive (as opposed to just oats floating in liquid haha)
• Cinnamon, maple syrup, vanilla paste & salt. You’ll definitely want to use these flavor enhancers in the oats so they don’t taste bland underneath the toppings.
• Shredded coconut, slivered almonds, strawberries. Toppings! At a minimum I always like to add something with a bit of crunch and something fresh. This combination works perfectly.

Tips for the Best Overnight Oats

File these under another use for mason jars because they work great here! I recommend mixing everything in a bowl first, then separating into the jars and screwing the lids on for an easy grab-and-go (or sit-and-enjoy) breakfast.

Other tips for making the best overnight oats:

• Make sure you add enough liquid. You’ll be surprised how much liquid the oats soak up. To prevent them from being dry, be sure to add at least equal parts oats/liquid. Another option is using frozen fruit to add extra liquid (from the juices as it thaws).
• Don’t skip the chia seeds and stir them in very well. If not you’ll have clusters and a less creamy final product.
• Salt is important! A pinch of salt makes all the difference in both traditional oats and overnight oats. It helps bring out the flavor and prevent them from tasting flat.
• Add any crunchy toppings just before serving. In this case, the almonds. If you add them to the jars before screwing the lids on, they’ll probably be soft by the time you actually eat them.

It’s so nice to have a fun and balanced breakfast waiting for you so you can just take the lids off and eat. If you work in an office and usually take breakfast with you, these work well for that too.

So I’m curious – are you team hot or cold oats? Let me know what some of your favorite combinations are in the comments! And if you love strawberries, check out these other blog favorites too:

Strawberry Recipes

• Strawberry Banana Peanut Butter Smoothie
• Strawberry Goat Cheese Salad with Champagne Vinaigrette
• Fruit Pizza with Oat & Almond Butter Crust

Strawberry Overnight Oats with Coconut Milk

This make-ahead breakfast option is simple to prep on the weekend so you have a fresh and tasty option ready to go on busy mornings. 

• Author: Leanne Ray, MS, RDN
• Prep Time: 15 minutes
• Total Time: 8 hours
• Yield: 4 servings 1x
• Category: Breakfast
• Method: No-Cook
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 cups old-fashioned rolled oats
• 15 oz can light coconut milk
• 4 tsp maple syrup
• 4 tsp chia seeds
• 1 tsp ground cinnamon
• 1 tsp vanilla paste
• 1/4 tsp kosher salt
• 1 cup chopped strawberries
• 1/4 cup shredded (unsweetened) coconut
• 1/4 cup slivered or sliced almonds

Instructions

1. Add oats through salt to a medium bowl. Stir well to combine. 
2. Divide mixture between four wide-mouth jars, add strawberries and coconut. Screw on the lids tightly and refrigerate at least overnight, up to four days. 
3. Top with almonds just before serving.

Equipment

mason jars

Buy Now →

vanilla bean paste

Buy Now →

Notes

• The equipment section above provides affiliate links to things I use often in my kitchen and love! 
• Feel free to sub your milk of choice if you don’t like the taste of coconut. 

Nutrition

• Serving Size: 1 jar
• Calories: 318 calories
• Fat: 15 grams
• Carbohydrates: 40 grams
• Fiber: 8 grams
• Protein: 9 grams

Keywords: vegan overnight oats, coconut milk, strawberries, make-ahead breakfast, healthy breakfast,

This post was originally published on July 26, 2018 and updated June 8, 2020.