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Bowl of delicious coconut cream oats topped with fresh fruit

Tasty Coconut Cream Oats

A creamy, tropical overnight oat recipe made with coconut milk, rolled oats, and a touch of sweetness, perfect for busy mornings.
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Prep Time 10 minutes
Total Time 6 hours
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup rolled oats (old-fashioned) Quick oats will soften more but can become mushy.
  • 1 cup coconut milk Use full-fat for creamier texture, light for fewer calories.
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup Or honey/agave; reduce for less sweetness.
  • 1/4 cup shredded coconut Optional; use unsweetened for less sugar.
Toppings
  • fresh fruit (mango, banana, berries)
  • toasted nuts
  • seeds
  • nut butter

Method
 

Preparation
  1. In a bowl or jar, add 1 cup rolled oats.
  2. Pour in 1 cup coconut milk.
  3. Stir in 1 teaspoon vanilla extract and 2 tablespoons maple syrup until the oats are evenly coated.
  4. Fold in 1/4 cup shredded coconut if you want extra coconut texture.
  5. Cover the bowl or seal the jar and refrigerate for at least 6 hours or overnight.
Serving
  1. In the morning, give the oats a good stir. Add a splash more coconut milk if the mixture is too thick.
  2. Top with fresh fruit, toasted nuts, seeds, or a smear of nut butter. Serve cold, or let sit a few minutes to take the chill off.

Notes

Store in an airtight container in the fridge for up to 4–5 days. Can freeze portions for up to 1 month. For best results, use full-fat canned coconut milk; stir well before measuring.