Strawberry Coconut Cream Oats

There's something magical about waking up to breakfast already waiting for you, especially when the kitchen is still quiet and you haven't had your coffee yet. I stumbled onto overnight oats during a chaotic week when mornings felt impossible, and the strawberry coconut version became my unexpected salvation. The first time I layered those pink strawberries into the jar, watching them settle between creamy oat clouds, I realized I'd accidentally discovered something that felt more like dessert than breakfast. Now, whenever spring rolls around and strawberries appear at the market, I know exactly what I'm making.

I brought these to a potluck once in pretty mason jars, and honestly, people were more excited about the breakfast than the actual brunch food. My friend Sarah asked for the recipe right there, and when I told her it was overnight oats, she looked almost disappointed at how simple it was. But then she tasted it, and that skeptical expression turned into a request for the exact measurements. Now she makes them every Sunday, and somehow we've started a little ritual of texting photos of our jar creations to each other.

Ingredients

• Rolled oats: Use old-fashioned oats, not instant, because they hold their texture beautifully overnight and give you that pleasant chewiness rather than mushiness.
• Unsweetened coconut milk: The carton version works perfectly fine, but canned coconut milk creates this luxurious creaminess that feels indulgent for breakfast.
• Chia seeds: These tiny powerhouses absorb liquid and thicken everything while adding nutrition and a subtle texture I've grown to love.
• Maple syrup or honey: Either works depending on what you have, though maple syrup adds a deeper note that complements strawberries beautifully.
• Vanilla extract: Just a splash, but it rounds out all the other flavors in a way you won't immediately notice until it's missing.
• Fresh strawberries: Hull them well and don't skip the chopping step because you want those berries to break down slightly and release their juice into the mixture.
• Lemon juice: This keeps the strawberries tasting fresh and bright rather than dull, a trick I learned from a friend who makes jam.
• Coconut yogurt: The tanginess on top is essential, cutting through the sweetness perfectly and adding another layer of creaminess.
• Shredded coconut: Toast it if you want deeper flavor, though raw works beautifully too for a lighter touch.

Instructions

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

Check price on Amazon

Build your oat base:

Grab a bowl or jar and combine your oats, coconut milk, chia seeds, maple syrup, vanilla, and salt, stirring everything together until there are no dry oat pockets hiding at the bottom. The mixture should look slightly wet but not soupy, almost like it's barely holding itself together.

Prepare the strawberry layer:

Chop your strawberries into bite-sized pieces and toss them in a separate bowl with lemon juice and a touch of maple syrup, then gently mash them with a fork until they start releasing their juice. You want some berry chunks remaining, not a complete puree, because you're creating pockets of flavor throughout the jar.

Create the layers:

Spoon half your oat mixture into your jars first, then add the strawberry mixture on top, and finish with the remaining oats covering everything. This layering isn't just pretty to look at, it keeps the strawberries from sinking straight to the bottom.

Let it rest overnight:

Cover your jars and slide them into the refrigerator for at least eight hours, though overnight is ideal. The oats will absorb all that coconut milk and strawberry juice, transforming into this creamy, spoonable breakfast that's somehow both substantial and light.

Wake up and finish:

In the morning, give everything a gentle stir to loosen it up, then top with coconut yogurt, shredded coconut, and fresh strawberry slices. Taste it and add more maple syrup if you like things sweeter, or a squeeze of lemon if you want brightness.

Save It

My nephew started asking for these when he visits, which is the highest compliment a breakfast recipe can receive from a picky eight-year-old. He loves arranging the strawberry slices on top like he's decorating a cake, and suddenly breakfast feels like something special rather than just fuel before school.

Choosing Your Strawberries Wisely

The quality of your strawberries makes a noticeable difference here since they're doing a lot of the heavy lifting flavor-wise. Local farmers market strawberries in season are your best bet, bright red all the way through with that sweet smell that fills your bag. If you're making this in winter with those pale, shipped-from-far-away strawberries, don't skip the lemon juice and maple syrup layer, because those ingredients help compensate for any flavor flatness.

The Texture Balance

One thing that took me a few attempts to understand is that overnight oats need the right liquid-to-oat ratio, and it differs depending on whether you like yours spoon-able or drink-able. This recipe lands right in the middle, thick enough to eat with a spoon but loose enough that it doesn't feel pasty. If you wake up and yours seems too thick, just add a splash of coconut milk and stir, problem solved.

Make-Ahead Magic and Storage

The best part about this recipe is that you can make up to three jars at once and have breakfast sorted for the entire week, which I do every Sunday evening. They keep beautifully in the refrigerator for four to five days, and honestly, the flavors meld even better on day three than they do on day one. Just hold off on adding your yogurt and toppings until morning, so everything stays fresh and the yogurt doesn't get watered down by the time you eat it.

• Prepare five jars on Sunday and you've essentially given yourself the gift of stress-free breakfasts all week.
• The chia seeds continue to absorb liquid throughout the week, so you may need to stir in extra coconut milk if the mixture seems too thick on day four.
• These travel beautifully too, just pack your toppings separately and add them right before eating if you're bringing breakfast to the office.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

Check price on Amazon

Save It

This breakfast has become my answer to those mornings when everything feels too much, because at least I've already won the breakfast battle. There's something deeply comforting about opening the refrigerator and finding exactly what you need waiting for you.

Common Questions About Recipes

→ Can I substitute the coconut milk with another milk?

Yes, almond or oat milk can be used, though coconut milk provides a unique creamy texture and tropical flavor.

→ How long should the oats soak overnight?

Allow oats to soak at least 8 hours or overnight for optimal softness and flavor absorption.

→ Are chia seeds necessary in this dish?

They add thickness and omega-3 benefits but can be omitted if preferred or substituted with flaxseeds.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries yield the best texture, but thawed frozen berries work well and release plenty of flavor.

→ Is it possible to add protein to this meal?

Yes, incorporating a scoop of protein powder or nut butter enhances nutrition without altering the creamy texture.

→ What are good alternatives to shredded coconut topping?

Toasted nuts, seeds, or fresh fruit slices can provide a delicious and crunchy contrast.