I don’t even know how to fully express my love for these little honey-drizzled jars, but I’ll try: coconut overnight oats are the kind of breakfast that should exist forever—unless you insist on bacon and eggs.
There’s something nostalgic about the layers, like grown-up sand art—without the sand, and with breakfast. The convenience of overnight oats has always appealed to me: a ready-to-eat breakfast in the fridge first thing in the morning. Lately, though, I appreciate that convenience more than ever, thanks to life with Max.
Before this, I’ve grabbed some questionable options out of necessity—leftover scones, yogurt that was borderline expired, or a cookie or four. I’ve always been a breakfast person and I truly want something satisfying to start the day. If I don’t want what Max is having—scrambled eggs, fruit, Cheerios, or a yogurt pouch—I need an easy, ready breakfast that feels like a treat.
My Instagram explore page only makes this worse, full of perfect smoothie bowls, layered parfaits, and beautiful oatmeal bowls. I long for that level of breakfast elegance in my own kitchen—ideally every morning. At home I often prefer avocado toast with eggs, but I usually save that for lunch after I’ve had my coffee. Breakfast routines are quirky, right?
These jars are filled with coconut yogurt, coconut milk, toasted coconut, oats, a drizzle of honey, and chia seeds—essentially a coconut lover’s dream. If you love coconut flavor but dislike the shredded texture, this version is a great compromise: rich coconut taste without the annoying chew of sweetened shredded coconut.
I also layer in vanilla almond butter because it adds depth and a creamy contrast to the oats—Justin’s vanilla almond butter is my go-to. Sometimes I like to let the jars sit at room temperature for a bit before eating; I don’t love extremes of hot or cold (ice cream excepted), so I pull them out while making Max’s breakfast and then enjoy them once they’re just slightly chilled.
Confession: I’m rarely sitting down to eat, and the thought of juggling more kids scares me. But I’ll keep making these because they’re fast, portable, and delicious.
For a finishing touch I sometimes caramelize pineapple in honey to top the jars. It’s optional but delicious—alternatively, fresh pineapple and kiwi work beautifully. Finish with extra toasted coconut, a little more almond butter, and a honey drizzle for the perfect bowl-in-a-jar breakfast.
Toasted Coconut Overnight Oats
2 servings
15 mins
Ingredients
- 1 cup rolled oats
- 1 (15 ounce) can coconut milk (light or full-fat)
- 1/2 cup Greek yogurt, preferably coconut flavored
- 1/4 cup toasted unsweetened flaked coconut, plus extra for topping
- 2 tablespoons honey
- 1 tablespoon chia seeds
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup almond butter (vanilla almond butter recommended)
- For serving: extra toasted coconut, almond butter, sliced kiwi, honey for drizzling
Honey Caramelized Pineapple
- 1/2 cup pineapple chunks or spears
- 1 tablespoon honey
Instructions
- Note: to toast the coconut, place about 1/2 cup in a dry pan over low heat. Stir often until golden and fragrant—don’t leave it unattended or it will burn.
- In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds, vanilla extract, and salt until combined.
- In two jars or containers, layer 1 to 2 tablespoons of almond butter into each and press it on the bottom. Divide the overnight oat mixture between the jars. Add another spoonful of almond butter if desired and finish with the remaining oats. Top with extra toasted coconut, cover, and refrigerate overnight.
- When ready to serve, top the oats with caramelized or fresh pineapple, sliced kiwi, a bit more almond butter and toasted coconut. Drizzle with honey and enjoy.
Honey Caramelized Pineapple
- Add the pineapple to a skillet over medium heat and add the honey. Cook, tossing and stirring often, until the pineapple becomes golden and caramelized.
Now I’m truly done.