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Guest Post: Raspberry Coconut Overnight Oats

Breakfast can be tricky! This recipe for overnight oats will take all the guesswork out of busy mornings! Packed with fibre, healthy fats, and loads of flavour, this make-ahead breakfast is perfect for hectic mornings!
Jan 23, 2016 | Sara Bradford

Breakfast is tough. In a society where instant is everything, how can we make our breakfasts fast and healthy?

Here, I give you the recipe for the perfect breakfast fast food: Raspberry Coconut Overnight Oats. I love this dish. It's perfect for anyone busy — or just anyone. (It's also kid-friendly.)

The oats are grounding and satisfying. The chia seeds are a super fibre addition that provides lovely, important fats and extra protein (and gives the oats a delightful, pudding-like texture). The addition of cinnamon, as well as the fat from the coconut milk, helps keep blood sugar balanced. Including probiotic powder gives your gut health a boost, which is important for keeping your immune system strong. And my favourite part: no additional sugar. The sweetness from the banana is more than enough.

I make my overnight oats with cultured milk instead of regular. The acid in the yogurt (or coconut yogurt) helps break down phytic acid and increase digestibility in a massive way. This is also why I leave the recipe on the counter overnight. If you’re nervous about doing this with dairy (don’t be) then throw it in the fridge, but eating it at room temperature is nice in the cooler months.

Breakfast & Brunch
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  • 1/2 cup gluten-free oats
  • 1-2 tsp chia seeds
  • 1 tsp cinnamon
  • 1 probiotic capsule, opened up (optional)
  • 1/2 banana, mashed up
  • 1/2 cup coconut milk, plus more for thinning in morning
  • 1/2 cup raw, sheep's (or unsweetened coconut) yogurt
  • 1/2 cup fresh fall raspberries (or frozen and thawed)
  • 2 Tbsp coconut, toasted
  1. Mix oats, chia seeds, cinnamon and probiotic together. Add coconut milk and yogurt and mix well. Mix in mashed banana. Fold in raspberries. Top with toasted coconut.
  2. Cover and place on counter overnight for a delightful, ready-to-go breakfast. If you aren’t going to eat first thing, pop it in the fridge until you are ready. Thin with extra milk if you like.

I love this particular combination of raspberry and coconut. One adds a tart and fresh flavour, the other sweet and creamy. These emphasize that nourishing food can also taste awesome, but if you're a follower of Joy's, you probably already knew that!

Hazel   •   January 25, 2016

Can we subsitute almond milk for coconut milk?

Kate McDonald Walker   •   January 25, 2016

Amanda   •   January 25, 2016

Just tried this - it's so delicious! Grateful for an easy, nutritious and different breakfast option. I mixed and stored it in a mason jar so hardly any cleanup! Grab and go! :)


Kathryn Grace   •   January 26, 2016

Ooooh, I love this, and I just happen to have some homemade coconut milk on hand and some toasted coconut leftover from a coconut cake I made the other day. In fact, I like this recipe so much, I featured as the Recipe of the Day on my foodie Facebook page today.

Kate McDonald Walker   •   January 26, 2016

Alice   •   January 26, 2016

I love raspberries :-) <3 delicious dessert :-)))

Kate McDonald Walker   •   January 26, 2016

Catherine   •   January 27, 2016

Are the oats Quick Oats? that take 5 mins to cook according to the instructions, or are they Old Fashioned Oats that take 20 minutes to cook according to the instructions? I typically buy Old Fashioned Oats, but thought I should just double check if I can use those for this no cook recipe, or if I should get a bag of Quick Oats. Tks Catherine

Kate McDonald Walker   •   January 27, 2016

Tracy   •   January 30, 2016

Wow - this is just what I need. I've been looking for a new healthy, grab and go breakfast. Will get some coconut milk and try it this week. Thanks!

Kate McDonald Walker   •   February 1, 2016

Karli   •   February 11, 2016

And THIS! Too delicious for words. It's impossible that this sweet and filling concoction is even a breakfast! So easy! So tasty! Thank you for sharing! We have made it all week and are alternating with the gluten/ egg/ dairy free pancakes. Breakfast is fun again x

Kate McDonald Walker   •   February 12, 2016

Tracy P   •   March 14, 2016

I make this all the time and it is delicious and filling!

Kate McDonald Walker   •   March 14, 2016

Rachel   •   December 11, 2017

Hi, Just asking how many serves it makes?! Plus sounds Yum!

Rachel Molenda   •   December 11, 2017

Georgetta   •   May 8, 2018

Thank you for this great post !! Question -/ phytic acid —how is it removed when using coconut milk or almond milk as a soaking liquid ? Wondering :) thank you

Rachel Molenda   •   May 10, 2018

Julia Troccoli   •   September 30, 2019

What type of coconut milk is suggested? Fridge section (I.e. silk) or canned?

Joy McCarthy   •   October 1, 2019

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