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Raspberry Coconut Overnight Oats

Raspberry coconut overnight oats combine rolled oats, creamy coconut milk, Greek yogurt, chia seeds, and fresh raspberries in an easy no-cook breakfast. Chill the mixture overnight for soft oats with a bright berry flavor and shredded coconut in every bite.
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Prep Time 10 minutes
Chilling 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups oats old-fashioned rolled
  • 1 cup milk
  • 1 cup coconut milk canned unsweetened, stirred until smooth
  • 1 cup Greek yogurt plain
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon kosher salt
  • 0.5 cup coconut unsweetened shredded
  • 1 cup raspberries fresh

Equipment

  • 1 2-quart bowl

Method
 

  1. In a 2-quart bowl, stir together the oats, milk, coconut milk, yogurt, chia seeds, maple syrup, vanilla, and salt until evenly combined.
  2. Gently fold in the shredded coconut and raspberries, cover, and refrigerate for at least 8 hours or overnight.
  3. Stir the oats before serving.

Notes

Stir canned coconut milk until smooth before measuring so the mixture is evenly creamy. Refrigerate covered for up to 4 days; freezing is not recommended because it can affect the texture. For a dairy-free version, use unsweetened plant milk and dairy-free yogurt.