These coconut overnight oats taste like a chocolate coconut macaroon in breakfast form. Even better is that they’re nourishing and only made with a handful of ingredients. I’ve used ingredients that will naturally pack them with 23g protein without adding any protein powder. The perfect healthy, tasty and balanced breakfast to get you through busy mornings.
If you’re a fan of coconut macaroons or chocolate bounty bars, I can guarantee that you’ll enjoy these coconut overnight oats. I especially love coconut macaroons that have been dipped in dark chocolate. Coconut is one of the many flavours that I think go really well with chocolate. The fruity, milky, and slightly sweet taste of desiccated coconut marries so well with the rich bitter notes in dark chocolate.
Why I love making these coconut overnight oats:
A jar/bowl of overnight oats has been one of my go-to breakfasts for years now and I can’t say I’ll ever get bored of them. Why? Simply because there are so many fun ways to change the flavours and textures around each time you make them. I also love the convenience factor when it comes to making them. Knowing I have breakfast ready and waiting for me in the fridge is such a nice feeling to wake up to! Especially on days when you know you’ll have a hectic start to the day.
I always try to pack my breakfasts with at least 20g protein. Usually I do so by using a scoop of protein powder. However, every time I use protein powder I get comments asking how to make the recipe without, so I thought I’d start creating recipes which are high(ish) in protein without protein powder.
I was able to pack in the protein by using a high protein Skyr yoghurt. That along with the oats and semi skimmed milk, I was able to bring up the protein content to 23g per serving, which isn’t bad for a protein powder free breakfast.
To take the flavour of these coconut overnight oats to the next level, I like to toast my oats and desiccated coconut in a dry pan first. This will help bring out the natural flavours of the oats and coconut – it really helps make them taste like a bowl of coconut macaroons. I top mine with a little melted dark chocolate for extra yumminess, but this is completely optional.
Why you need to try these coconut overnight oats:
Time-Saving: Overnight oats are prepared the night before, so you can grab a nutritious breakfast without any morning prep. This is especially helpful on busy mornings.
Customisable: You can tailor these coconut overnight oats to your taste and dietary preferences. You can easily make it gluten-free or vegan by making simple swaps.
Nutritious: Oats are rich in fibre, particularly beta-glucan, which can help lower cholesterol levels. They also provide a good source of protein, vitamins, and minerals like manganese, phosphorus, and magnesium.
Sustained Energy: The combination of fibre and complex carbohydrates in oats as well as the fat in the coconut and protein in the yoghurt provides sustained energy, keeping you full and satisfied until your next meal.
Digestive Health: The fibre in oats promotes healthy digestion and regular bowel movements. Soaking oats overnight can also make them easier to digest for some people.
Portable: These coconut overnight oats can be stored in a jar or container, making them easy to take with you if you’re on the go.
Weight Management: Because they are filling and nutrient-dense, these coconut overnight oats can help with weight management by reducing the temptation to snack on unhealthy foods.
What you’ll need to make these coconut overnight oats:
Oats – I use porridge oats (rolled oats) – they’re highly nutritious and provide a variety of health benefits due to their rich content of vitamins, minerals, fibre, and antioxidants.
Desiccated coconut – I toasted them first along with the oats to bring out the flavours. This is what will give your coconut overnight oats that macaroon taste. You’ll only need to dry toast them in a pan for a few minutes. Trust me, it makes such a big difference!
Yoghurt – the yoghurt you choose will make a difference to the macros and protein content. Any yoghurt will work, but if you’re looking for a high protein recipe, you’ll need to pick a Greek style or Skyr yoghurt as they have more protein per gram compared to other types of yoghurt. I used Arla Skyr yoghurt. If you want the recipe to be vegan, again make sure you pick a dairy-free yoghurt with more protein as not all of them come with good amounts of protein.
Milk – Any milk will work, but if you pick a milk with more protein content like semi skimmed milk, you’ll be able to further bump up the protein content. Dairy-free milk alternative will work just as well though.
Maple syrup – I only added 1 tablespoon for a bit of sweetness and to break through the sourness of the yoghurt. You may wish to omit it depending on the type of yoghurt or milk you use i.e. if they already contain sugar in them. I would recommend tasting the mixture first before you decide whether or not to add sugar. Remember that if you’re topping your overnight oats with melted chocolate, that will also add to the sweetness.
Dark chocolate – This is optional, but it really does make these coconut overnight oats taste like a chocolate macaroon or a bounty bar.
How to prepare your coconut overnight oats:
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Start off by toasting the oats and desiccated coconut in a dry pan over a medium heat for a couple of minutes. Stir continuously and remove once the oats and coconut start to brown slightly. Allow to cool.
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Mix together the yoghurt, maple syrup and milk in a container/jar, then fold in the toasted oats and desiccated coconut. Cover and leave to set in the fridge overnight.
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When ready to serve, melt the dark chocolate in the microwave and spread over the top of the overnight oats mixture. Add an optional sprinkle of desiccated coconut on top.
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Serve immediately, or chill in the fridge for a few minutes if you prefer a hard chocolate shell top!
How to store your coconut overnight oats:
You’ll need to refrigerate your overnight oats for at least 4 hours, or overnight. I usually add the chocolate once I’m ready to serve and eat it straight away as I prefer the soft chocolate texture.
If you have leftovers or you’re making these oats for meal prep, you can store them in an air-tight container in the fridge for up to 4 days. You can add the chocolate when ready to serve for a soft chocolate topping, or before refrigerating for a harder chocolate shell.
These coconut overnight oats are:
- Convenient
- Healthy
- A good source of protein (23g per serving)
- Made without protein powder
- Packed with probiotics
- Can be made vegan
- Nut-free
- Can be made gluten-free
- Filling & satisfying
- So tasty – just like a chocolate coconut macaroon!
Coconut Overnight Oats
Ingredients
- 80g oats (see notes)
- 4 tbsp desiccated coconut
- 300g fat-free Greek yoghurt (see notes)
- 160ml milk of choice (see notes)
- 1 tbsp maple syrup or to taste
Toppings
- 20g dark chocolate
- a sprinkle of desiccated coconut
Instructions
- Start off by toasting the oats and desiccated coconut in a dry pan over a medium heat for a couple of minutes. Stir continuously and remove once the oats and coconut start to brown slightly. Allow to cool.
- Mix together the yoghurt, maple syrup and milk in a container/jar, then fold in the toasted oats and desiccated coconut. Cover and leave to set in the fridge overnight.
- When ready to serve, melt the dark chocolate in the microwave and spread over the top of the overnight oats mixture. Add an optional sprinkle of desiccated coconut on top.
- Serve immediately, or chill in the fridge for a few minutes if you prefer a hard chocolate shell top!
Notes
- You can make the recipe gluten-free by using gluten-free oats.
- I used Arla Skyr yoghurt as it was the yoghurt that had the highest amount of protein that I could find.
- If you want this recipe to be vegan/dairy-free, you can use a dairy-free yoghurt and milk. Coconut yoghurt and milk would work really well here as they will help enhance the coconut flavour. Just bear in mind that any changes you make will affect the nutritional breakdown and macros of the recipe.
Nutrition
If you liked this coconut overnight oats recipe, you may also enjoy:
- Pistachio Overnight Oats
- Tiramisu Overnight Oats
- Raspberry Coconut Bars
- 2-Ingredient Chocolate Macaroons
- Dark Chocolate Bounty Bars
I really don’t like yogurt – is there anything that is a good substitute? And I’ve made overnight oats and they always seem raw in the morning. What am I doing wrong?
Hi Lois 🙂 You could use a coconut yoghurt that does’t have that yoghurt taste. Or you can omit and use more milk instead, closer to 1 cup or 235ml. It’ll be a lot lower in protein since most of it is in the yoghurt, so you could add a protein powder instead.