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Coconut Cranberry Overnight Oats Recipe

4.7 from 68 reviews

This Coconut Cranberry Overnight Oats recipe is a delicious and nutritious make-ahead breakfast that combines creamy coconut milk, protein-rich Greek yogurt, tart cranberries, and a touch of sweetness from maple syrup. Perfect for busy mornings, it’s easy to prepare, naturally gluten free, and can be enjoyed cold or warmed up.

Ingredients

Scale

Oats Base

  • 1/2 cup rolled oats
  • 1/2 cup coconut milk
  • 1/4 cup Greek yogurt

Fruits and Flavorings

  • 1/4 cup fresh or dried cranberries
  • 1 tbsp shredded coconut
  • 1 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract

Instructions

  1. Combine Ingredients: In a mason jar or bowl, combine the rolled oats, coconut milk, Greek yogurt, cranberries, shredded coconut, maple syrup, and vanilla extract to ensure even mixing of all components.
  2. Mix Well: Stir the mixture thoroughly to distribute the flavors and ingredients evenly throughout the oats and liquids.
  3. Refrigerate Overnight: Cover the jar or bowl securely and place it in the refrigerator overnight to allow the oats to soak and soften.
  4. Stir and Adjust Consistency: The next morning, give the oats a good stir. If the mixture is too thick, add a little extra coconut milk to reach your desired consistency.
  5. Serve: Enjoy the overnight oats cold directly from the fridge, or optionally warm them slightly. Top with extra cranberries and shredded coconut for added texture and flavor.

Notes

  • You can substitute Greek yogurt with a plant-based yogurt to make this recipe vegan.
  • Adjust sweetness by varying the amount of maple syrup or honey.
  • Dried cranberries will provide a chewier texture and more concentrated sweetness than fresh ones.
  • Overnight oats can be stored covered in the refrigerator for up to 3 days.
  • Adding chia seeds or flaxseeds can boost nutritional content and texture.

Keywords: overnight oats, coconut cranberry oats, healthy breakfast, make-ahead oats, no cook oats, gluten free breakfast