Healthy Recipe: Coconut Cream Overnight Oats

If you’re a fan of coconut cream pie, you’ll love this genius make-ahead breakfast idea lightly adapted from a recipe in Kat Ashmore’s “Big Bites.” Thickened with tiny, antioxidant-rich chia seeds, these grab-and-go treats are creamy, filling, refreshing, and packed with nutrients and fiber. A sprinkling of toasted coconut adds crunch. Serves 4.


  • 1 cup full-fat coconut milk
  • 2 cups unsweetened almond milk
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups old-fashioned oats
  • 1/3 cup chia seeds
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground cinnamon
  • Optional toppings: toasted shredded unsweetened coconut, strawberries, blueberries, peaches, mango, banana, toasted sliced almonds


  1. Have ready four 12- to 16-ounce lidded wide-mouthed glass jars or other containers.
  2.  Shake or stir the coconut milk to blend if the cream and water have separated, then pour 1 cup of the blended coconut milk into a large bowl.
  3. Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt, and cinnamon. Whisk until thoroughly combined.
  4. Divide among the jars, cover with lids, and refrigerate overnight. (The oats will keep in the refrigerator up to a week.)
  5. Serve with coconut or fruit of choice.