If your mornings feel like a mad dash before the coffee even kicks in, you absolutely *need* to know about this recipe. Seriously, I used to skip breakfast entirely, which, spoiler alert, never works out well! But then I discovered the magic of planning ahead. This recipe for the **Raspberry Coconut Overnight Oats** is my morning lifeline. The best part? It requires zero cooking whatsoever! You mix it up in about five minutes before bed, and bam—a perfect, cold, ready-to-eat breakfast is waiting for you straight from the fridge. If you like making things ahead of time, you might also want to check out this recipe for quick oat bread for a healthy breakfast. It’s truly a game-changer for surviving the weekday hustle. I even pack these oats for lunch sometimes, too!

Why You Will Love This Raspberry Coconut Overnight Oats Recipe

Honestly, there are so many reasons why this has become my go-to breakfast when things get hectic. It hits every spot! You can make a whole week’s worth ahead of time, which is just sanity-saving. Plus, the flavor combo is just unbelievably good.

Zero Cooking Required: Pop it in the fridge and forget about it! It’s the ultimate make-ahead breakfast for busy people.
Perfect Sweet/Tart Balance: The creamy coconut milk mellows out the tartness from those bright raspberries. It’s naturally flavorful without being overly sweet.
Packed with Good Stuff: Oats and chia seeds mean you get tons of fiber to keep you full until lunch. It really stabilizes your morning energy.
Super Customizable: If you skip the maple syrup, you barely add any processed sugar at all. You control exactly what goes in.
Texture Heaven: Thanks to those little chia seeds, you get that satisfying pudding-like thickness without anything complicated. If you love pudding cups but want way less guilt, you should check out my guide for chia seed pudding cups recipe!

Essential Ingredients for Perfect Raspberry Coconut Overnight Oats

Because this recipe has so few components, it’s vital that you use exactly what I list here! Don’t try to eyeball these amounts, especially the chia seeds—they do some heavy lifting to thicken everything up overnight. You’ll need:

1/2 cup rolled oats (the standard ones, not instant!)
1 tablespoon chia seeds
1 cup unsweetened coconut milk—this is the flavor star, trust me!
1/4 cup fresh or frozen raspberries
1 teaspoon maple syrup (only if you need a tiny bit of sweetness)
A small pinch of salt to make everything pop

If you are ever wondering about making creamy backups for recipes like this, I have a great post on how to make heavy cream at home, but for this one, stick to the carton coconut milk!

Expert Tips for Making the Best Raspberry Coconut Overnight Oats

Listen, making overnight oats is easy, but making *great* overnight oats takes a little finesse. My biggest secret revolves around the texture adjustment in the morning. If you wake up and things look like cement—and sometimes they do, because those chia seeds are serious workers—just stir in an extra splash or two of coconut milk until it loosens up nicely. Don’t panic!

Also, feel free to use frozen raspberries. I often do, especially when fresh ones are pricey. Just toss them in straight from the freezer; they’ll thaw overnight and release their juices right into the oats, which is fantastic. And when I make a double batch, I always layer them in the jar: oats layer, then berries, then oats again. It looks so pretty when you open the lid the next morning!

For tons of other ideas on how to change things up, you should peek at my guide on simple overnight oats 3 ways.

Ingredient Notes and Substitutions for Raspberry Coconut Overnight Oats

I get asked all the time about swapping out the dairy-free milk, and I have pretty firm opinions here. Can you use almond milk? Sure, you can, but you’ll lose that rich, tropical flavor that makes this specific recipe shine. That thick creaminess comes straight from the coconut milk, so if you switch to something thinner, you definitely need to bump up the chia seeds by half a teaspoon to compensate for the lost body.

Now, what if you’ve run out of chia seeds? Don’t skip them entirely! Honestly, skipping them means you’re making soaked oats, not overnight oats—the texture won’t be the same. If you absolutely must substitute, try using 1 tablespoon of ground flaxseed, but you’ll need to eat those immediately or within maybe 12 hours, as ground flax breaks down quicker than chia.

Step-by-Step Instructions for Raspberry Coconut Overnight Oats

Prep only takes a few minutes, I promise! You’re just building layers in a container. I usually grab a small mason jar because it seals up nicely and makes it look really appetizing in the morning. If you’re making these for quick grab-and-go breakfasts all week, I really suggest you look into different container options; I talk about this a bit in my post about banana coconut overnight oats.

First things first: Grab your jar or container. You want to start with all the dry players: toss in your 1/2 cup of rolled oats, the tablespoon of chia seeds, and that tiny little pinch of salt. Give them a quick swish around so they are evenly distributed at the bottom.
Now add the wet stuff! Pour in the full cup of unsweetened coconut milk and the optional teaspoon of maple syrup. This is where you need to be diligent. You must stir this combination really, really well—like, scrape the bottom of the jar well—to make sure those chia seeds don’t clump up into one giant, unappetizing blob.
Once everything is stirred and smooth-ish, it’s time for the stars of the show! Gently fold in your 1/4 cup of raspberries. Don’t crush them while you’re mixing them in! We want them whole so they burst with flavor later.
Cover your jar tightly. This is the hardest part of the whole recipe: waiting! You need to pop this into the refrigerator for a minimum of six hours. Overnight is always the absolute best so they set up perfectly.
When you pull them out in the morning, give them one final stir before diving in. Sometimes they are super thick, so if your **Raspberry Coconut Overnight Oats** look too solid, just splash in a little extra coconut milk right before eating until it feels perfect for you.

Customizing Your Raspberry Coconut Overnight Oats for Variety

Listen, while the base recipe for these **Raspberry Coconut Overnight Oats** is amazing just as it is, I always encourage people to treat it like a base canvas! Why eat the same thing every day if you don’t have to? Sometimes I like to add a little something extra the night before to keep things interesting throughout the week.

If you want a flavor burst, a tiny splash—like just 1/4 teaspoon—of pure vanilla extract mixed in with the liquids really amps up the sweet coconut flavor. Or, if you’re feeling zesty, a little grating of lime zest goes surprisingly well with the raspberries! It adds a brightness that I didn’t even realize I needed.

When it comes to toppings, that’s where you can really go wild in the morning. I sometimes stir in a spoonful of protein powder right before bed; that’ll make them even thicker, so remember to use extra milk then! If you are looking at how other people mix fruits and coconut, you should certainly check out my post on the coconut berry oatmeal breakfast bowl. For a richer spice profile, maybe next week you try switching to something like spiced carrot cake overnight oats!

Serving Suggestions for Raspberry Coconut Overnight Oats

The best part of waking up is knowing this delicious breakfast is already done! When you pull the jar out, give it a good, thorough stir right away. Things settle overnight, especially those chia seeds, so you want to make sure everything is evenly distributed before that first bite. If it’s too thick for your liking—and my oats usually are after chilling—just take a moment to splash in a little more cold coconut milk until you hit that creamy consistency you love.

For presentation (even if you’re just eating it standing over the sink, ha!), pile some texture on top! I love sprinkling a little toasted, shredded coconut or maybe a few extra fresh raspberries right on the surface. If you’re into crunch, a few chopped almonds work perfectly too. For even more creamy goodness ideas, take a look at my post on healthy chia pudding 3 ways for topping inspiration!

Storage and Make-Ahead Instructions for Raspberry Coconut Overnight Oats

This is where these little jars really shine, folks. You can totally prep these ahead of time, which is why they save my mornings! I find that **Raspberry Coconut Overnight Oats** stay fantastic in an airtight container in the fridge for up to four days. I always make a batch of four on Sunday, and they are perfect right up until Wednesday morning.

However, I strongly advise against freezing them. While you *could* try it, that freezing and thawing process just ruins the beautiful texture we worked so hard to create with the chia seeds—they turn strangely gummy. Stick to the fridge!

If you’re interested in making a big sweet batch for a holiday morning, you might want to look at my thoughts on delicious and healthy overnight oats for Easter, but remember to stick to a four-day aging limit for the best quality!

Frequently Asked Questions About Raspberry Coconut Overnight Oats

Can I make this recipe vegan?

Absolutely! Good news: this recipe is already accidentally vegan, provided you use maple syrup instead of honey (which the standard recipe suggests anyway). Since we are using unsweetened coconut milk, you are totally good to go! It’s one of the easiest ways to make sure everyone at the table has a ready-made breakfast option.

How sweet should they actually be? I don’t like things too sugary.

That’s the beauty of making these yourself! I only put in 1 teaspoon of maple syrup, and honestly, with the natural sweetness of the raspberries and coconut, that’s usually just enough—it gives you a little background hum of sweetness. If you skip the maple syrup entirely, they are still delicious, just more tart and oat-forward. Taste after the overnight chill and add a tiny drizzle right before eating if you think it needs it!

What if I want to use a different fruit instead of raspberries?

Go for it! This recipe is super flexible with fruit choices. If you want to swap in blueberries or sliced strawberries, you absolutely can. Just remember that frozen fruit releases much more water, so you might need an extra spoonful of that chia seed magic the night before if you use frozen berries. If you want some inspiration on swapping fruits, I have a great detailed guide on making banana peanut butter overnight oats that shows how different flavors work with the base!

Can I add protein powder to boost the nutrition?

Yes, you definitely can add protein powder, but you need to be careful! Protein powder sucks up liquid like crazy. If you are using a standard scoop (about 20g), you must increase your coconut milk by at least another 1/4 cup, or your oats will be hard bricks in the morning. I suggest adding the powder right when you mix the dry ingredients in step one.

Estimated Nutritional Snapshot of Raspberry Coconut Overnight Oats

Now, I’m not a nutritionist, so take these numbers as a friendly guideline, okay? These figures are based on using unsweetened coconut milk and skipping the optional maple syrup. Since we are using simple, whole ingredients here, you can feel really good about what you’re starting your day with!

Calories: Around 350
Total Fat: About 14g
Carbohydrates: Roughly 50g
Protein: A solid 10g to keep you going
Dietary Fiber: A fantastic 10g!

Remember, these numbers can shift a little based on exactly how much milk you add in the morning because consistency is personal!

Raspberry Coconut Overnight Oats

Author: memorecipes.com
Total Time: 5 min
Yield: 1 serving 1x
Diet: Vegetarian

Print Recipe

Description

A simple, no-cook breakfast recipe combining oats, raspberries, and coconut milk.

Ingredients

Scale

1/2 cup rolled oats
1 tablespoon chia seeds
1 cup unsweetened coconut milk
1/4 cup fresh or frozen raspberries
1 teaspoon maple syrup (optional)
Pinch of salt

Instructions

Combine the rolled oats, chia seeds, coconut milk, maple syrup (if using), and salt in a jar or container.
Stir well to mix all ingredients thoroughly.
Gently fold in the raspberries.
Cover the container and refrigerate for at least 6 hours, or preferably overnight.
In the morning, stir the oats before serving. Add a splash more coconut milk if the mixture is too thick.

Notes

You can top with shredded coconut or extra berries before eating.
Adjust the sweetness level to your preference.

Prep Time: 5 min
Cook Time: 0 min
Category: Breakfast
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12
Sodium: 150
Fat: 14
Saturated Fat: 8
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 50
Fiber: 10
Protein: 10
Cholesterol: 0

Keywords: raspberry, coconut, overnight oats, quick breakfast, healthy oats, chia seeds