Have I mentioned how much I love make-ahead breakfasts? It's one of my favorite hacks for streamlining a busy morning routine. One less thing you have to think about in the morning = a much higher chance that you choose something that will work for you and not against you.
I am a little shocked that this is the first overnight oat combination I'm sharing over here. The flavor pairing was inspired by a version I had in Portland when I visited for a conference back in 2016. I stayed at a hotel that had the cutest little market and cafe inside. I was probably just obsessed with the cold brew they had on tap, but regardless, I ordered these coconut/strawberry overnight oats every.single.morning because they were just that good. I have been wanting to recreate them ever since and the time has finally come!
Are you wondering if there is a nutrition-related reason I chose coconut milk? I promise there isn't one. I love the creaminess and flavor of coconut milk in certain dishes (like curries and sauces), but I wouldn't consider it to be overly nutritious or a superfood or anything. Just a fun, non-traditional take on a classic.
In this recipe I went with "light" coconut milk as it's not quite as thick and rich but still has that nice flavor profile. Pro tip: Since coconut milk doesn't have much protein, pair this with a hard-boiled egg or two for a solid post workout meal.
Related | Let's Talk About Milk Alternatives
In the summer, I make overnight oats multiple times per week because they are cool, creamy, and filling without being too rich or heavy. I like that you can customize them based on what you have on hand too. What are your favorite oatmeal flavor combinations?
Strawberry Coconut Overnight Oats
Author: Leanne Ray, MS, RDN
Yield: Serves 4 | Prep time: 15 minutes
2 cups old-fashioned rolled oats
1 13.5 oz can light coconut milk (add to a liquid measuring cup, then top off with water until you reach the 2 cup mark, stir)
4 tsp maple syrup
4 tsp chia seeds
2 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp kosher salt
8-10 strawberries, chopped
4 Tbsp shredded (unsweetened) coconut
1/4 cup sliced almonds (optional)
1. Line up four small mason jars or other small food storage containers, then add the following in each: 1/2 cup oats, 1/2 cup milk, 1 tsp maple syrup, 1 tsp chia seeds, 1/2 tsp cinnamon, 1/2 tsp vanilla, pinch of salt and stir well to combine.
2. Divide chopped strawberries, coconut, and almonds (if using) evenly amongst the containers.
3. Top the containers with lids and refrigerate at least overnight, up to four days.