I don’t even know how to fully express my affection for these tiny, honey-drizzled jars.
But I’ll try, because coconut overnight oats are exactly how breakfast should taste—every day, unless you’re craving bacon and eggs.
They have a playful, layered look, a bit like grown-up sand art—without the sand and with a lot more flavor.
And they’re breakfast-ready straight from the fridge.
Here’s the thing: I’ve always loved the idea of having breakfast waiting in the fridge the moment you wake up—something more substantial than a granola bar or a piece of fruit. I only started to truly appreciate it recently, now that life includes Max.
Real-life mornings over the past year have led to some desperate grabs: a leftover scone left out overnight, an expired yogurt paired with a cookie (or four). I’ve always been a breakfast person—skip it? Not me. So when I need something quick, ideally it’s already made and waiting.
Choices include whatever’s closest, unless I want to eat what Max usually gets—scrambled eggs, fruit, Cheerios or a yogurt pouch (unexpired, of course).
My Instagram feed doesn’t help—beautiful breakfast photos are everywhere: smoothie bowls, layered parfaits, creative toasts and giant oatmeal bowls. I’m constantly thinking: why can’t my kitchen look like that in the morning?
My favorite at-home breakfast is avocado toast with eggs, but I tend to treat it more like a lunch once I’m fully caffeinated. Breakfast habits, right?
These jars are layered with coconut yogurt, coconut milk, toasted coconut and oats, with a touch of honey and a sprinkle of chia seeds—pure coconut bliss. Even if you don’t love coconut’s texture but adore its flavor, this will win you over. (Eddie learned to like it from coconut rum—go figure.)
I avoid sweetened shredded coconut that gets caught in teeth; I prefer toasted unsweetened flakes for flavor and texture.
I also layer in vanilla almond butter because overnight oats need a little contrast, and vanilla almond butter is irresistible. Sometimes I let the jars sit at room temperature a bit before eating—I don’t love extreme temperatures, so I pull them out while making Max’s breakfast and dig in when everything’s just right.
Full disclosure: I rarely get to sit and savor breakfast these days. That’s the honest reality—and I’m a little terrified of how busy mornings will be with another child or two on the way.
To make this version a bit more special, I caramelized pineapple to top the oats. It’s optional but delicious—simply toss pineapple with a little honey in a skillet until golden and sticky. Fresh pineapple and kiwi also work beautifully if you want something quicker.
More toasted coconut, more honey drizzle and all the good breakfast vibes—this combo feels like a happy start to the day.
Toasted Coconut Overnight Oats
2
servings
15 mins
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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
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To toast the coconut, place about 1/2 cup in a dry skillet over low heat, stirring often until golden and fragrant. Watch carefully to avoid burning.
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In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds and vanilla extract until combined.
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In two jars or bowls, spoon 1 to 2 tablespoons of almond butter into each and press it along the bottom. Divide the oat mixture between the jars, add another tablespoon of almond butter if you like, and top with the remaining oats. Sprinkle with more toasted coconut, cover and refrigerate overnight.
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When ready to serve, top with caramelized pineapple (or fresh pineapple), sliced kiwi, a drizzle of almond butter and toasted coconut. Finish with a honey drizzle and enjoy.
Honey Caramelized Pineapple
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Add pineapple to a skillet over medium heat with the honey. Cook, tossing and stirring often, until the pineapple is golden and caramelized.
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Now I’m really done.