The first time I made this Pineapple Coconut Overnight Oats, I woke up to a jar that tasted like a creamy, chilled pina colada without the booze.
It’s one of those breakfasts that feels indulgent but is ready in minutes the night before.
If you’re looking for a make-ahead, travel-friendly breakfast with tropical flavor, this hits the mark every time.
I often reach for simple swaps to keep it healthy and interesting, which is why I also sometimes mash in berries from a recipe like berry vanilla overnight oats for a different morning vibe.
This recipe stays fresh in the fridge for days and plays nicely with toppings, reheating, or eating straight from the jar.
Why You’ll Love This Recipe
- Ready in minutes the night before and saves busy mornings.
- Tropical, balanced sweetness without tasting overly sugary.
- Creamy texture thanks to coconut milk, with bright pineapple bursts.
- Flexible: vegan-friendly if you use maple syrup and dairy-free milk.
- Portable — jars make it perfect for breakfasts at work or on the go.
The texture is lush and spoonable: soft, hydrated oats suspended in silky coconut milk with juicy pineapple pockets.
Every spoonful combines creamy and slightly chewy oats with a bright acidity from the fruit, while the shredded coconut adds occasional toasted nibs if you choose to toast it first.
"This is my go-to summer breakfast now — tastes like sunshine in a jar and keeps me full until lunch!" — 5★ reader review
Key Ingredients
Rolled oats (1 cup)
Rolled oats are the base and determine the final mouthfeel. Old-fashioned rolled oats soak into a creamy, tender texture without turning mushy. Look for whole-grain labeled oats or a reputable brand like Bob’s Red Mill for consistent chew and minimal dust.
Coconut milk (1 cup)
Full-fat canned coconut milk gives a rich, silky body and authentic coconut flavor. If you prefer a lighter version, unsweetened carton coconut milk works but will be thinner; I recommend a 50/50 mix of canned and carton if you want richness without extra calories.
Pineapple chunks (1 cup)
Fresh pineapple is juicy and bright; canned pineapple works in a pinch but pick options packed in juice, not syrup. The fruit’s acidity cuts through the coconut creaminess and helps balance sweetness, so quality and ripeness matter.
Honey or maple syrup (2 tablespoons, optional)
Sweetener is optional because ripe pineapple brings natural sugar. Use honey for a floral sweetness or maple syrup for a vegan option; add less if your pineapple is very sweet. Start with one tablespoon, taste, and adjust.
Full ingredient list:
- 1 cup rolled oats
- 1 cup coconut milk
- 1 cup pineapple chunks
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
Step-by-Step Instructions
Step 1: Combine the oats and coconut milk
In a mixing bowl, add 1 cup rolled oats and pour in 1 cup coconut milk.
Stir in 1 teaspoon vanilla extract and the optional 2 tablespoons honey or maple syrup until evenly distributed.
Pro Tip: You’ll know the base is well-mixed when there are no dry oat pockets and the mixture looks uniformly creamy.
If using canned coconut milk, whisk briefly to smooth out solids before measuring.
Step 2: Fold in the pineapple and shredded coconut
Gently fold 1 cup pineapple chunks into the oat mixture so the fruit is evenly distributed.
If you like extra coconut texture, fold in 1/4 cup shredded coconut now.
Pro Tip: For extra flavor contrast, reserve a few pineapple chunks to layer on top in the morning.
If your pineapple is very juicy, gently pat it with a paper towel so the oats don’t become too watery.
Step 3: Transfer to jars and refrigerate overnight
Spoon the mixture into a jar or airtight container, leaving a little headspace.
Seal and place in the refrigerator for at least 6 hours or overnight to fully hydrate.
Pro Tip: Use glass jars with tight lids for easy transport and better flavor retention.
A 16-ounce mason jar usually holds one serving with room for toppings.
Step 4: Stir and serve cold or warm
In the morning, stir the oats to recombine any separated liquid.
Enjoy cold straight from the jar, or microwave for 30–60 seconds if you prefer warm oats.
Pro Tip: If microwaving, remove the lid and heat in 20-second increments to avoid splatter.
Add an extra splash of coconut milk if the oats have thickened more than you like.
Expert Tips for Success
- Measure by volume consistently. A level cup of rolled oats will give predictable texture; too many oats make the mix gummy while too few will be soupy.
- Use chilled coconut milk for a creamier starting point. If you use canned coconut milk, shake and stir it before measuring to reincorporate fat.
- If you like a lighter texture, replace half the coconut milk with unsweetened almond or oat milk. This keeps the coconut flavor while reducing richness.
- When choosing pineapple, pick fruit that gives slightly when squeezed and smells sweet at the stem. If using canned, drain excess juice to prevent the oats from getting diluted.
- For a less sweet version, omit honey/maple entirely and instead stir in a mashed banana in the morning for natural sweetness and extra creaminess.
- Toast the shredded coconut in a dry skillet until golden for 2–3 minutes; cool completely before folding in to add crunchy, nutty notes.
- Add chia seeds (1–2 tablespoons) to the mix if you want thicker, pudding-like overnight oats and a hit of omega-3s. They swell and help bind excess liquid.
- If you’ll eat the oats over multiple days, under-sweeten on day one; sweetness intensifies as the oats rest. Add fresh fruit or a drizzle of syrup just before eating if needed.
- For travel or grab-and-go breakfasts, pack toppings separately (nuts, toasted coconut, extra pineapple) to keep textures crisp until serving.
- Equipment matters: shallow wide jars let oats hydrate more evenly than deep narrow containers, but either works if you stir before sealing.
- Troubleshooting watery oats: drain a bit of the pineapple juice before folding in, or add a tablespoon of oats or chia to thicken and refrigerate another hour.
- If your oats taste coconut-heavy, a squeeze of lime in the morning brightens and balances the richness beautifully.
- Looking for inspiration on flavor pairings? Try a riff inspired by a brown sugar overnight oats approach—swap maple for brown sugar syrup for a deeper caramel note.
- To scale the recipe up for meal prep, use a 1:1 ratio of oats to liquid and multiply ingredients; jars keep well for up to 4 days refrigerated.
Storage & Freezing
Fridge: Transfer jars to the refrigerator and keep sealed.
Overnight oats will stay fresh for up to 4 days when chilled properly.
If you plan to eat them over several mornings, store extra toppings separately to maintain texture.
Freezer: You can freeze overnight oats, but texture will change.
Portion into freezer-safe containers, leaving headspace, and freeze for up to 1 month.
Thaw overnight in the fridge and stir well in the morning; add a splash of milk if separation occurred.
Reheating: Warm gently in the microwave with the lid off for 30–90 seconds, stirring halfway.
To warm on the stovetop, place oats in a small saucepan over low heat with a tablespoon of milk and stir until heated through.
If the oats seem too thick after thawing or reheating, stir in extra coconut milk to loosen.
Variations & Substitutions
Tropical protein boost: Stir in 1 scoop of vanilla protein powder or 2 tablespoons of plain Greek yogurt for extra satiety.
For a creamier, custard-like texture, add 1 tablespoon chia seeds at mix time and let them swell with the oats.
Nutty crunch: Top with chopped macadamia nuts or slivered almonds and a small drizzle of honey for contrast.
If avoiding nuts, toasted sunflower seeds give a similar crunch.
Swap the fruit: Use mango or mixed tropical fruit in place of pineapple for a milder sweetness.
For a berry twist inspired by a dessert-style overnight oat, see this cake batter overnight oats idea and adapt flavors to your taste.
Vegan adjustment: Use maple syrup and ensure your coconut milk is unsweetened to keep it fully plant-based.
Frequently Asked Questions
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats absorb liquid faster and can become porridge-like overnight.
If you prefer a silkier, less chewy texture, quick oats are fine—reduce soak time slightly or add a splash more milk in the morning.
Q: Is canned coconut milk too heavy for daily use?
A: Canned coconut milk is rich and adds lushness, which I love for weekends or when you want an indulgent breakfast.
For everyday use, mix canned with carton coconut milk or use carton-only for a lighter version.
Q: Will the pineapple make the oats sour overnight?
A: Fresh pineapple has natural acids that can slightly intensify as it sits, but when balanced with coconut and a touch of sweetener, it won’t taste sour.
If your pineapple is very tart, reduce the amount or add a tiny bit more sweetener.
Q: Can I add protein powder or nut butter?
A: Absolutely. Stir protein powder or 1–2 tablespoons of almond or peanut butter into the base before chilling.
These additions change texture—protein can make oats thicker, while nut butter adds creaminess and healthy fats.
Q: How do I prevent the shredded coconut from getting soggy?
A: Add the shredded coconut at the last minute or toast it first.
Toasting removes surface moisture and deepens flavor, keeping it pleasant for texture contrast.
Final Thoughts
This Pineapple Coconut Overnight Oats is an easy, waking-up-to-tropical-mornings kind of recipe that’s forgiving and flexible.
If you try it, please leave a star rating in the recipe card below and pin it to Pinterest so friends can find their new favorite breakfast.
Conclusion
If you want another take on tropical coconut oats, check out Wholefully’s tropical coconut overnight oats guide for a slightly different ingredient ratio and presentation.
For a writer’s version with extra photos and notes on texture, see Paige of Positivity’s pineapple coconut overnight oats.
And if you like a pina colada spin with nutrition commentary, I recommend Hannah Magee RD’s vacation vibe pina colada overnight oats.
Pineapple Coconut Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Old-fashioned rolled oats work best.
- 1 cup coconut milk Full-fat canned coconut milk recommended for creaminess.
- 1 cup pineapple chunks Use fresh or canned pineapple in juice, not syrup.
- 2 tablespoons honey or maple syrup Optional sweetener; adjust based on the sweetness of pineapple.
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut Optional; can be toasted for added flavor.
Instructions
Preparation
- In a mixing bowl, combine 1 cup rolled oats and 1 cup coconut milk.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons honey or maple syrup until the mixture is creamy and well combined.
- Gently fold in 1 cup pineapple chunks, and if desired, add 1/4 cup shredded coconut.
- Transfer the mixture to jars or airtight containers, leaving a little headspace.
- Seal the containers and refrigerate for at least 6 hours or overnight.
Serving
- In the morning, stir the mixture to recombine any separated liquid.
- Enjoy cold or microwave for 30–60 seconds for warm oats.
