This Coconut Cranberry Overnight Oats recipe gives you a creamy, slightly tangy breakfast that you can prep in minutes and enjoy all week. The coconut adds rich, tropical flavor and a silky texture, while the dried cranberries bring bright, chewy pops of sweet-tart fruit. It smells lightly sweet with a hint of vanilla and has a satisfyingly thick, spoonable texture.
Recipe Information
- Prep Time: 10 minutes
- Cook Time (chill time): 8 hours
- Total Time: 8 hours 10 minutes
- Servings: 2
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on full-fat canned coconut milk and included honey):
- Calories per serving: 565 kcal
- Protein: 8.5 g
- Carbohydrates: 67 g
- Fat: 31 g
- Fiber: 6 g
- Sugar: 33 g
- Sodium: 50 mg
Note: Nutrition varies by brand and by swaps (use light coconut milk or almond milk to cut calories and fat).
Why Make This Coconut Cranberry Overnight Oats
- It’s fast to prepare and ready in the morning.
- The coconut gives a creamy, tropical taste without cooking.
- Dried cranberries add a bright, chewy contrast.
- It’s portable and makes a great breakfast or snack.
- You can easily adapt it for vegan, higher-protein, or lower-sugar versions.
How to Make Coconut Cranberry Overnight Oats
Make this recipe the night before. Mix the oats with coconut milk, fruit, and flavorings, then chill. The oats soak up the liquid and soften, creating a creamy, spoonable breakfast. Simple stirring in the morning is all you need.
Ingredients:
- 1 cup rolled oats
- 1 cup coconut milk
- 1/2 cup dried cranberries
- 1/4 cup shredded coconut
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
Step 1: Preparation
Gather a bowl or two jars and measure all ingredients. Use a spoonable jar or cup that seals well for easy storage and transport.
Step 2: Mixing
In the bowl or jar, combine the rolled oats, coconut milk, dried cranberries, shredded coconut, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until everything is evenly mixed and the oats are submerged.
Step 3: Cooking
Cover the bowl or seal the jar. Place it in the refrigerator and chill for at least 6–8 hours, or overnight. The oats will absorb the coconut milk and soften. (No stove or oven needed.)
Step 4: Finishing
In the morning, stir the oats to loosen the mixture. Taste and add a splash of milk if you want a thinner texture. Serve cold, or warm gently in the microwave for 30–60 seconds if you prefer it warm. Add fresh toppings if desired.
How to Serve Coconut Cranberry Overnight Oats
- Serve it chilled for a refreshing morning bite.
- Heat briefly for a warm, cozy breakfast.
- Top with sliced banana, toasted coconut, chopped nuts, or a dollop of yogurt.
- Add a squeeze of orange or lemon zest for bright flavor.
- Pack in a jar with a lid for breakfast on the go or a midday snack.
How to Store Coconut Cranberry Overnight Oats
- Refrigerate in a sealed container for up to 4–5 days.
- Store in individual jars for easy grab-and-go portions.
- You can freeze portions up to 1 month. Thaw overnight in the fridge and stir before serving. Texture may soften after freezing.
Expert Tips for Perfect Coconut Cranberry Overnight Oats
- Use rolled oats (old-fashioned) for the best texture. Quick oats will be softer and can get mushy.
- Adjust liquid: if you like thicker oats, use slightly less coconut milk. For creamier, add a splash more.
- Choose full-fat canned coconut milk for a rich, silky texture. Use light coconut milk or almond milk to reduce calories.
- If you want plump cranberries, soak them in warm water for 10 minutes, drain, then add.
- Add chia seeds (1 tbsp) for extra thickness and fiber.
- Sweeten to taste. Dried cranberries are often sweetened already; skip honey if you want less sugar.
- Gently warm in the microwave in 20-second bursts and stir to avoid overheating the coconut fats.
Delicious Variations
- Tropical Boost: Add diced mango and a sprinkle of toasted coconut.
- Banana-Cinnamon: Stir in mashed banana and 1/4 tsp cinnamon; top with chopped walnuts.
- Chocolate Coconut: Mix 1 tbsp cocoa powder and a drizzle of maple syrup; top with dark chocolate shavings.
- Almond Cranberry: Use almond milk, add almond butter, and sprinkle sliced almonds.
- Protein-Packed: Stir in 1 scoop vanilla protein powder or 1/2 cup Greek yogurt before chilling.
- Citrus Ginger: Add 1 tsp orange zest and a pinch of ground ginger for brightness.
Frequently Asked Questions
Q: Can I use quick oats or steel-cut oats?
A: Quick oats work but will be softer and can turn mushy. Steel-cut oats need much longer soaking or gentle cooking; they are not ideal for overnight without pre-cooking.
Q: How long should I refrigerate the oats?
A: Refrigerate at least 6–8 hours. Overnight (8+ hours) gives the best texture. You can let them chill up to 24 hours; they will thicken more.
Q: Can I make this recipe vegan?
A: Yes. Use maple syrup instead of honey and stick with plant-based coconut milk or another plant milk.
Q: Can I heat overnight oats?
A: Yes. Warm in a microwave-safe bowl for 30–60 seconds, stirring halfway. Add a splash of milk if it becomes too thick.
Q: Will the dried cranberries stay chewy?
A: Yes. Dried cranberries remain slightly chewy. If you prefer them softer, soak them briefly in warm water before adding.
Q: How can I reduce the sugar in this recipe?
A: Use unsweetened coconut milk, skip the honey or maple syrup, and swap dried cranberries for unsweetened dried fruit or fresh berries.
Conclusion
This Coconut Cranberry Overnight Oats recipe is an easy, flavorful breakfast that balances creamy coconut with bright cranberries. It’s perfect for busy mornings, prep-ahead meal plans, or a simple snack that feels a little special. For a printable version and another helpful guide, check the Coconut Cranberry Overnight Oats Recipe at Coconut Cranberry Overnight Oats Recipe. Give it a try—you’ll love the creamy texture and the sweet-tart bites of cranberry. Enjoy!
Print
Coconut Cranberry Overnight Oats
- Total Time: 490 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A creamy, slightly tangy breakfast made with rich coconut milk and sweet-tart dried cranberries, perfect for prepping in advance.
Ingredients
- 1 cup rolled oats
- 1 cup coconut milk
- 1/2 cup dried cranberries
- 1/4 cup shredded coconut
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Gather a bowl or two jars and measure all ingredients. Use a spoonable jar or cup that seals well for easy storage.
- In the bowl or jar, combine the rolled oats, coconut milk, dried cranberries, shredded coconut, honey or maple syrup, vanilla extract, and a pinch of salt. Stir until everything is evenly mixed and the oats are submerged.
- Cover the bowl or seal the jar. Place it in the refrigerator and chill for at least 6–8 hours, or overnight.
- In the morning, stir the oats to loosen the mixture. Taste and add a splash of milk if desired for a thinner texture. Serve cold or warm gently in the microwave.
Notes
For a creamier texture, adjust the amount of coconut milk used. Store in a sealed container for up to 4–5 days or freeze portions for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 33g
- Sodium: 50mg
- Fat: 31g
- Saturated Fat: 24g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 6g
- Protein: 8.5g
- Cholesterol: 0mg
