Coconut Chai-spiced Overnight Oats (V)


This recipe originally appeared on the Salt Lake Women's Show Blog.You can check out the whole post here!

Today, I’ve got an easy-peasy breakfast recipe you can prepare on Sunday and enjoy all week: Coconut Chai Overnight Oats. Overnight oats became an overnight sensation a few years back because there’s no cooking involved. Simply combine a few pantry ingredients, add milk the night before, then refrigerate overnight. Overnight oats are also a popular choice among plant-based dieters because it’s so filling and contains no animal products.

Coconut Chai Spiced Overnight Oats, Meal Prep 1
Coconut Chai Spiced Overnight Oats, Meal Prep 2

Overnight oats are adaptable, too! The crucial ingredients are rolled oats, chia seeds, and your choice of milk. The rest is up to you!

  • For extra protein, add Greek yogurt or protein powder.

  • For fruity oats, mash a banana inside and top with fresh fruit.

  • If you’re feeling indulgent, add a dollop of peanut butter and chocolate chips

  • And if you’re a chai tea lover, keep reading for one of my favorite combinations.

Coconut Chai Spiced Overnight Oats, Meal Prep 3

This oatmeal jar is reminiscent of a chai latte (or a warm bear hug, if you ask me!) I used pumpkin spice blend to achieve the chai-spiced flavor. There’s no pumpkin in pumpkin spice, just cinnamon, nutmeg, ginger, and cloves (the same flavors are present in chai tea). It’s naturally sweetened with maple syrup and--best of all: there’s no cooking required. Enjoy!




Vegan, filling, and almost no prep work. This is a breakfast I can get used to.

Course: Breakfast

Servings: 1 half-pint jar


  • 1/2 cup rolled oats

  • 3/4 cup coconut milk (Califia Farms is my favorite)

  • 1 tablespoon chia seeds

  • 1/2 tablespoon maple syrup

  • 1 tsp pumpkin spice blend

  • 1 tablespoon toasted coconut for garnish see note


  1. In a half-pint mason jar or container, combine rolled oats, chia seeds, and pumpkin spice blend. Stir to combine.

  2. The night before you’re ready to eat, add milk and maple syrup then stir gently to combine. Refrigerate 12-24 hours.

  3. Garnish with toasted coconut just before eating.

  4. Meal prep hack: Prepare 4-5 of the dry ingredients in jars for the week, then add wet ingredients the night before. So easy!

  5. How to toast coconut: Preheat oven to 350 degrees. Arrange 1 cup of dried coconut shavings on a cookie sheet and bake for 5 minutes.