Overnight Oats (vegan) Recipe

Combine wet ingredients

In a medium bowl or a lidded jar (about 16 oz / 500 ml capacity), pour 240 ml unsweetened coconut milk and add 2 tbs coconut cream. Whisk or stir until mostly combined and creamy. Add 1 tsp vanilla extract, 1 tbs maple syrup (if using) and a pinch of salt; stir to dissolve.

Add dry ingredients

To the same jar or bowl add 1 cup rolled oats and 1 tbs chia seeds. Stir thoroughly so all oats and chia are moistened and no large dry pockets remain. The chia will help thicken the mixture as it sits.

Initial rest

Cover the jar or bowl with a lid or plastic wrap. Let sit at room temperature for 10 minutes to give chia seeds a head start absorbing liquid, then stir once more. This improves final texture and prevents clumping.

Refrigerate overnight

Place the covered jar in the refrigerator and chill at least 6–8 hours, ideally 8–12 hours. The oats will soften and thicken into a spoonable consistency. Stir briefly before serving; if mixture is too thick, loosen with 1–2 tbs additional coconut milk.

Prepare pineapple

If using fresh pineapple, core and cut into small 1/4–1/2-inch dice until you have about 1 cup. If using canned pineapple, drain well and roughly chop. For a brighter flavor, stir in 1 tsp lime zest with the pineapple.

Add raisins and fruit

When ready to serve, fold 1 cup diced pineapple and 3 tbs raisins into the chilled oats. Stir gently to distribute fruit evenly. The raisins will plump slightly from the coconut milk, adding chew and sweetness.

Garnish and adjust

Taste and adjust sweetness — add more maple/agave if desired. Top with 2 tsp toasted shredded coconut for crunch and extra coconut flavor. If you prefer distinct layers, reserve half the pineapple and most of the raisins to add as a topping just before serving.