Healthy Coconut Cream Overnight Oats (Printable)
Creamy overnight oats with coconut cream, chia seeds and maple syrup—ready, nourishing vegan breakfast.
# What You'll Need:
→ Oats & Base
01 - 1 cup rolled oats
02 - 1 cup unsweetened almond milk or alternative 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 - Coconut cream for drizzling
# How To Cook:
01 - In a medium mixing bowl or large jar, blend the rolled oats, almond milk, coconut cream, chia seeds, maple syrup, vanilla extract, and salt until homogenous.
02 - Seal the container and refrigerate for at least 8 hours to allow the oats and chia seeds to fully hydrate and thicken.
03 - In the morning, stir the oats thoroughly. If a softer consistency is preferred, incorporate an additional splash of almond milk.
04 - Portion oats into two bowls or jars. Garnish each serving with fresh berries, toasted coconut flakes, and chopped nuts. Drizzle with extra coconut cream as desired and serve chilled.
# Expert Suggestions:
01 -
- You’ll feel like you’re sneaking dessert for breakfast, but it’s actually nourishing and energizing.
- This is the kind of prep-ahead meal you can make half-asleep and still wake up to something dreamy.
02 -
- Forgetting that pinch of salt once left the whole batch tasting bland despite the sweetener—never skip it.
- Letting the mixture chill overnight is critical; cutting corners leaves you with watery oats and sad chia seeds.
03 -
- If doubling or tripling the batch, mix the base in a big bowl and portion out only after chilling to allow best absorption.
- A quick, gentle toasting of coconut flakes is never wasted—the nutty aroma adds so much.