There’s something so comforting about overnight oats—a quick, no-cook breakfast that’s ready to go as soon as you wake up. But what if you could take that ease to the next level with a creamy, dreamy texture and a luscious chocolate topping? Enter these Blended Coconut Overnight Oats with Chocolate Topping—a tropical twist that feels indulgent but is still wholesome and nourishing.
Made with a silky blend of coconut milk and almond milk, these oats soak up all the flavor overnight and get a smooth, pudding-like consistency when blended. The shredded coconut adds a delightful texture and a natural hint of sweetness, while Medjool dates provide a subtle caramel note that makes every spoonful feel like a treat. The crowning glory is the rich cocoa topping, gently sweetened with maple syrup and just the right touch of water to create a velvety sauce that pairs perfectly with the tropical oats.
This recipe is perfect if you want to wake up to a breakfast that feels like dessert—without the guilt. It’s plant-based, dairy-free, and free from refined sugars, yet packed with flavor and texture. Plus, it’s incredibly easy to make ahead, making busy mornings stress-free and delicious.

Ingredients you’ll need:

Rolled oats
Coconut milk
Almond milk (or milk of choice)
Shredded desiccated coconut
Medjool dates

For the chocolate topping:

Cacao powder
Water
Maple syrup (or your preferred sweetener)

Tips:

Use full-fat coconut milk for extra richness, or light coconut milk for a lighter version.
Blend until silky smooth for a pudding-like texture, or pulse less for a bit of texture.
For a nut-free version, swap almond milk with oat or rice milk.
The cocoa topping thickens as it sits—spread it right before eating if you like it softer.
Add toppings like fresh berries, toasted coconut, or a sprinkle of hemp seeds.
Keeps well in the fridge for up to 3 days, making it a great grab-and-go breakfast.

Variations:

Nut-free: Use oat milk or rice milk instead of almond milk.
Spiced: Add cinnamon, cardamom, or a pinch of nutmeg to the oats before soaking.
Chocolate boost: Mix cacao nibs or chocolate chips into the oats for extra texture.
Sweetener swap: Use agave syrup, honey, or coconut sugar instead of maple syrup for the topping.

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