Healthy Coconut Cream Overnight Oats (Easy Make-Ahead Breakfast)

This overnight oats recipe layers creamy coconut milk, rolled oats, and vanilla yogurt to create a no-cook breakfast that mimics the taste of coconut cream pie. It’s a healthy breakfast made without cooking, ideal for busy mornings or meal prep. These coconut overnight oats are smooth, rich, and naturally sweetened, and they work well cold straight from the fridge. This is a make-ahead breakfast with flavor and structure, and the coconut cream pie overnight oats stay thick without getting mushy or soggy.

This oat base relies on a 1:1 ratio of rolled oats to coconut milk for proper absorption. It’s thick but spoonable, and it sets nicely after six to eight hours in the fridge. Most overnight oats go bland when overhydrated, but here, the mix of shredded coconut adds bulk that balances the creaminess of the milk.

Using 1½ cups of oats with 1½ cups of light coconut milk gives a base that holds up for a few days in the fridge without falling apart. You don’t need gelatin or chia seeds to stabilize it. The texture comes from the oats and coconut combination alone.

I tested this with both full-fat and light coconut milk. Both work, but the light version gives better separation between layers. Full-fat turns dense. If you want an extra rich texture, full-fat is fine. Otherwise, use light.

Ingredient Choices and Substitutions

Rolled oats keep their bite after chilling, which helps create that coconut pie-like texture. Quick oats turn gluey, and steel-cut oats stay too firm. Stick with rolled oats for the best texture. For a gluten-free version, certified gluten-free oats are essential.

I use unsweetened shredded coconut because sweetened versions compete with the maple syrup and overdo the flavor. Toasted coconut flakes on top bring contrast—texture, color, and fragrance.

Maple syrup brings a mellow sweetness. You could swap in honey, but the flavor shifts toward floral. For a more neutral base, agave syrup works, but I prefer the way maple pairs with vanilla and coconut.

Yogurt matters. Greek yogurt gives the creamy coconut layer its structure. I go with plain for more control over sweetness, but vanilla yogurt blends well too. You can use a dairy-free option, but make sure it’s thick, thinner varieties break the layers down.

Try these pumpkin overnight oats for a seasonal variation that still keeps that creamy consistency.

The Coconut Cream Layer Is Key

That top yogurt layer is where the coconut cream pie angle really comes together. It lightens the dense oat base and adds brightness without overwhelming sweetness.

I always taste as I go. Some Greek yogurt brands come more sour than others, and you may want more than one tablespoon of maple syrup. Stir in small amounts at a time and taste it chilled. Flavors change after resting.

If you’re out of Greek yogurt, whipped cottage cheese or thick skyr can step in. Avoid runny yogurt—it won’t hold the layers.

Assembly and Timing

After mixing the base, let it sit for 5 minutes before dividing it. The oats start absorbing the coconut milk right away, and stirring again helps avoid dry pockets.

Spoon into jars, smooth the tops, and refrigerate overnight. Six hours gives a soft set. Eight hours or longer gives a firmer structure. I usually prep this right after dinner and it’s ready by morning.

In the meantime, mix the yogurt layer and keep it chilled separately. Add it just before serving or when assembling in the morning. Toast the coconut flakes dry in a skillet until golden. Stir constantly. They go from golden to burned in seconds.

If you love these creamy textures, you might also like these dark chocolate oatmeal cups. They’re firmer but still creamy and easy to prep ahead.

How to Know It’s Ready

The oats should look thick and soft, with no visible liquid. If you tilt the jar, the mixture shouldn’t slide. That’s your cue that the coconut milk has absorbed fully.

If it’s too runny, it needs more time or the milk ratio was off. If it’s dry or crumbly, there wasn’t enough liquid or it sat uncovered. Check your measurements closely.

Variations to Try

Add a tablespoon of chia seeds to the base for added thickness. It changes the texture slightly but gives more fiber.

Mix in diced mango or pineapple before chilling for a tropical variation.

Stir in a spoonful of almond butter into the base for richness.

Swap the coconut milk with cashew milk if coconut isn’t your thing.

If you’re in the mood for a fruit version, these blueberry overnight oats are a good switch-up with the same structure.

Storage and Prep Advice

Store in sealed jars in the fridge for up to 4 days. The oats hold their shape without getting soggy. Add the yogurt and coconut flakes fresh each day for the best texture.

I don’t recommend freezing this recipe. The yogurt layer separates after thawing, and the oats become grainy.

If prepping ahead, keep the base and toppings in separate containers until serving.

Tips from Repeated Testing

Use a metal spoon to toast the coconut flakes. You’ll hear the sizzle before you see browning.

Avoid sweetened coconut milk. It throws off the balance and over-sweetens the yogurt layer.

Shake the coconut milk can well. The cream separates in storage, and you need it all blended.

Use wide-mouth jars so you can layer evenly and scoop comfortably.

Save This Recipe and Share Your Twist

Pin this to your healthy breakfast board for easy mornings.

Let me know in the comments if you tried a variation or made it your own. I read every one.