Coconut Yogurt Overnight Oats (Dairy Free, High Protein)
If mornings feel rushed and breakfast is the first thing to get skipped, these coconut yogurt overnight oats are about to change everything. You spend about five minutes putting this together the night before, tuck it in the fridge, and wake up to a genuinely satisfying, creamy breakfast that tastes far more indulgent than it actually is. No cooking, no blender, no fuss. Just a jar and a spoon.
What makes this version stand out from typical overnight oat recipes is the combination of unsweetened coconut yogurt and a small scoop of vanilla plant-based protein powder. Together they push the protein content well above what most traditional recipes deliver, which means you stay fuller for longer and avoid that mid-morning energy slump. Rolled oats bring a hearty dose of beta-glucan fibre, which supports healthy digestion and helps keep blood sugar steady. Chia seeds add even more fibre along with omega-3 fatty acids, and the whole thing comes together with light coconut milk for that unmistakable tropical creaminess without the heavy calorie load of full-fat coconut cream. The natural sweetness comes entirely from a small amount of pure maple syrup and ripe banana, keeping added sugar low while still making every bite genuinely enjoyable.
The texture after an overnight soak is thick, spoonable and almost pudding-like, which feels like a treat even though the nutritional profile is seriously impressive. Each serving comes in under 380 calories with around 22 grams of protein and 9 grams of fibre. It is fully dairy free, making it a brilliant choice for anyone who is lactose intolerant, following a plant-based lifestyle, or simply trying to reduce their intake of animal products. You can prep multiple jars at once at the start of the week and have breakfast sorted for several days in a row. That kind of meal prep simplicity is genuinely hard to beat.
Topping options are where things get really fun. A handful of fresh mango or sliced kiwi keeps the tropical theme going beautifully. Toasted coconut flakes add a satisfying crunch and deepen the coconut flavour throughout the jar. A small drizzle of almond butter or tahini gives extra creaminess and a bit more healthy fat to keep you energised through the morning. Crushed pistachios, pomegranate seeds or even a light sprinkle of cacao nibs all work brilliantly too. The base recipe is intentionally simple so you can rotate toppings throughout the week and keep breakfast feeling fresh every single day.
Ingredients
- 1 cup rolled oats (use certified gluten free oats if needed)
- 3 cup unsweetened coconut yogurt (dairy free, plain or vanilla variety)
- 3 cup light coconut milk (from a can, shaken well)
- 2 tbsp chia seeds
- 2 scoops vanilla plant-based protein powder (about 40g total, pea or brown rice protein works well)
- 1 tbsp pure maple syrup (or swap for a few drops of liquid stevia for lower sugar)
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1 small ripe banana (mashed, for natural sweetness and creaminess)
- 2 tbsp unsweetened desiccated coconut (stirred in for extra texture)
- 1 cup fresh mango chunks (for topping, or use frozen mango thawed overnight)
- 2 tbsp toasted coconut flakes (for topping)
- 1 tbsp almond butter (for topping, optional)
Instructions
- 1
Grab two clean mason jars or airtight containers with lids. Divide the rolled oats evenly between the two jars, adding half a cup to each.
Wide-mouth jars make stirring and eating much easier than narrow containers.
- 2
In a medium mixing bowl, whisk together the coconut yogurt, light coconut milk, vanilla plant-based protein powder, maple syrup, vanilla extract and ground cinnamon until smooth and well combined. Make sure the protein powder is fully dissolved with no lumps.
If the protein powder clumps, add the liquid gradually while whisking continuously.
- 3
Add the mashed banana and chia seeds to the bowl and stir everything together until the banana is fully incorporated into the mixture.
The riper the banana, the sweeter and more flavourful your oats will be.
- 4
Pour the liquid mixture evenly over the oats in each jar. Stir each jar well to make sure all the oats are coated and the chia seeds are distributed evenly throughout.
- 5
Stir in the desiccated coconut evenly between both jars. Give each jar one more thorough stir, then seal with a lid.
- 6
Place both jars in the fridge for a minimum of 6 hours, but ideally overnight for 8 hours. This gives the oats and chia seeds enough time to absorb the liquid and reach that thick, creamy pudding-like consistency.
After the first hour in the fridge, give each jar a quick stir to prevent the chia seeds from clumping at the bottom.
- 7
In the morning, remove from the fridge and give each jar a good stir. If the mixture looks thicker than you like, stir in a splash of extra coconut milk or water to loosen it slightly.
- 8
Top each jar with fresh mango chunks, toasted coconut flakes and a light drizzle of almond butter if using. Serve immediately and enjoy cold straight from the jar.
Add toppings just before eating rather than the night before so they stay fresh and crunchy.
Nutrition per serving
374kcal
Calories
22g
Protein
44g
Carbs
11g
Fat
9g
Fibre
11g
Sugar
98mg
Sodium
Pro Tips
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Stir the jars once after the first hour in the fridge to prevent chia seed clumping.
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Use oats labelled certified gluten free if you are coeliac or highly sensitive to gluten.
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If your coconut yogurt is sweetened, reduce or skip the maple syrup to keep sugar in check.
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The oats thicken considerably overnight so always check consistency in the morning and loosen with a splash of plant milk if needed.
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Batch prep up to four jars at once for a full week of grab-and-go breakfasts.
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Ripe, spotty bananas give the best natural sweetness and mash most smoothly into the mixture.
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Vanilla pea protein powder gives the mildest flavour and blends most smoothly in no-cook recipes like this one.
Frequently Asked Questions
Variations
- •
Tropical Pineapple Coconut
Replace the mango topping with fresh or frozen pineapple chunks and add a small pinch of turmeric to the base mixture for a bright golden colour and gentle anti-inflammatory boost.
- •
Chocolate Coconut
Add one tablespoon of raw cacao powder to the liquid mixture before pouring over the oats. Top with cacao nibs and a drizzle of tahini for a rich chocolate coconut combination.
- •
Berry Coconut
Swap the mango for a generous handful of mixed berries, either fresh or thawed from frozen. Blueberries, raspberries and sliced strawberries all add natural sweetness and a beautiful colour contrast.
- •
Matcha Coconut
Whisk one teaspoon of culinary grade matcha powder into the liquid mixture before adding to the oats. The earthy matcha pairs surprisingly well with the creamy coconut and gives a gentle caffeine boost.
Substitutions
- •Coconut yogurt → Oat yogurt or cashew yogurt (Both are dairy free and work well, though they have a slightly less pronounced coconut flavour.)
- •Light coconut milk → Oat milk or almond milk (The coconut flavour will be milder but the oats will still be creamy and delicious.)
- •Maple syrup → Agave nectar, date syrup or liquid stevia (Use stevia if you want to reduce sugar further. Start with just a few drops and adjust to taste.)
- •Banana → Unsweetened apple puree (Use about three tablespoons of apple puree to replace one small banana. It gives a milder sweetness and slightly thinner texture.)
- •Vanilla plant-based protein powder → Hemp protein or three tablespoons of hemp seeds (Hemp seeds are less processed and add a pleasant nutty flavour along with protein and healthy fats.)
- •Almond butter topping → Sunflower seed butter (A great nut-free alternative that still adds creaminess and healthy fats without compromising the tropical flavour profile.)
🧊 Storage
Store sealed jars in the fridge for up to 4 days. Do not freeze as the texture of the oats and yogurt changes significantly once thawed. Keep toppings stored separately and add them fresh each morning.
📅 Make Ahead
This recipe is ideal for meal prep. Prepare up to four jars on Sunday evening and store them in the fridge ready to grab each morning through Thursday. The flavour actually deepens after the first night, making day two and three taste even better.
