Vegan Overnight Oats with Coconut Milk
This vegan overnight oats recipe requires zero effort but makes you look like you have your life together. Rolled oats soak up creamy coconut milk, turning into a thick, rich, and ridiculously satisfying breakfast. No cooking, no rushing—just mix, chill, and wake up to a ready-to-eat meal. Toss in some fruit, nuts, or sweeteners, and suddenly, you’re a gourmet chef. Perfect for lazy mornings, meal prep, or pretending you eat healthy. Warning: once you start making these, you’ll wonder why you ever bothered cooking oats.
Vegan Overnight Oats with Coconut Milk
A no-cook, creamy, and customizable breakfast made with coconut milk, oats, and your favorite toppings.
Ingredients
- 1 cup rolled oats go for the classic, not instant
- 1 cup coconut milk full-fat for extra creaminess
- 1 tbsp chia seeds for thickening and fiber
- 1 tbsp maple syrup or your preferred sweetener
- ½ tsp vanilla extract for flavor
- ¼ tsp cinnamon optional but worth it
- Toppings of choice berries, nuts, shredded coconut, etc.
Instructions
- In a jar, mix oats, coconut milk, chia seeds, sweetener, vanilla, and cinnamon.
- Stir well to combine. Make sure no chia seeds clump up.
- Seal the jar and place it in the fridge overnight.
- In the morning, give it a good stir. Add toppings like fruit, nuts, or extra sweetener.
- Eat directly from the jar because dishes are overrated.
Notes
Nutritional Values (Per Serving)
- Calories: ~280
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Iron: 12% DV
- Magnesium: 10% DV
- Potassium: 9% DV
- Calcium: 8% DV
- Folate: 6% DV
Additional Notes & Tips
- For a protein boost, mix in nut butter or protein powder.
- Use light coconut milk if you prefer a thinner texture.
- Add cocoa powder for a chocolate version.
- Double the batch and store for up to 3 days.
