Overnight Oatmeal Recipe

5 from 2 votes

This easy overnight oatmeal is creamy, lightly sweetened with maple syrup, and ready for breakfast in the morning. Rolled oats and chia seeds soak overnight with canned coconut milk, almond milk, cinnamon, coconut, and vanilla. Enjoy it cold or warm with your favorite fruit, nuts, seeds, or other toppings.

Course: Breakfast

Servings:

Calories: 241kcal

Author: Sally Humeniuk

Ingredients

2 cups rolled oats not instant or quick cooking
2 Tbsps chia seeds
¼ tsp ground cinnamon or more to taste
2 Tbsps unsweetened shredded coconut
2 Tbsps pure maple syrup
1 (14-ounce) can coconut milk lite or regular
1 cup unsweetened almond milk
1 tsp pure vanilla extract

Optional toppings

strawberries, blueberries, mango, or other fresh fruit
almonds, walnuts, or hazelnuts
sunflower seeds, pumpkin seeds, sesame seeds, or flax seeds
additional shredded coconut
mini chocolate chips
additional almond or coconut milk
maple syrup or cream

Instructions

Combine. Add the rolled oats, chia seeds, cinnamon, shredded coconut, maple syrup, canned coconut milk, almond milk, and vanilla to a large container with a tight-fitting lid. Stir well to combine.
2 cups rolled oats, 2 Tbsps chia seeds, ¼ tsp ground cinnamon, 2 Tbsps unsweetened shredded coconut, 2 Tbsps pure maple syrup, 1 (14-ounce) can coconut milk, 1 cup unsweetened almond milk, 1 tsp pure vanilla extract
Refrigerate. Cover and refrigerate for at least 6 hours or overnight.
Stir and serve. Stir the oatmeal well before serving. Divide among bowls and add your favorite toppings. Enjoy cold or warm.
strawberries, blueberries, mango, or other fresh fruit, almonds, walnuts, or hazelnuts, sunflower seeds, pumpkin seeds, sesame seeds, or flax seeds, additional shredded coconut, mini chocolate chips, additional almond or coconut milk, maple syrup or cream

To serve warm

Stovetop: Place the desired amount of oatmeal in a saucepan and warm over low heat, stirring occasionally. Add a splash of milk as needed to reach your preferred consistency.
Microwave: Place an individual serving in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until warmed through. Add a splash of milk if needed.

Notes

Use rolled oats. Regular old-fashioned rolled oats give the best texture. Instant or quick-cooking oats can become too soft after soaking overnight.
Use canned coconut milk. Canned coconut milk adds richness and is an important part of the flavor of this oatmeal. Don't substitute refrigerated coconut milk beverage if you want the intended flavor and consistency.
The almond milk is flexible. Feel free to replace it with another dairy or non-dairy milk you have on hand.
Keep it vegan. As written with coconut milk, almond milk, and maple syrup, this recipe is naturally vegan.
Adjust the consistency. Overnight oatmeal thickens as it sits. Stir in a splash of milk before serving if you'd like it a little thinner.
Add toppings just before serving. Fresh fruit, nuts, seeds, coconut, and other crunchy toppings have the best texture when added at serving time.

Nutrition