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Chia Cherry Overnight Oats with Coconut Cream

Easy and healthy summer breakfast recipe using fresh cherries.
Prep Time10 mins
Resting Time4 hrs
Total Time10 mins
Course: Breakfast
Cuisine: vegan
Servings: 2 servings
Calories: 361kcal
Author: Cassidy Reeser, RDN, LDN


  • 1 cup rolled oats
  • 2 cups non-dairy milk (such as unsweetened soy milk)
  • 1/2 cup cherries, pitted and roughly chopped (plus more for topping)
  • 2 tablespoons chia seeds
  • 2 teaspoons maple syrup or agave syrup (optional)
  • 1/8 teaspoon almond extract (optional)
  • 1 can (5.4 ounces) coconut cream


  • Combine the rolled oats, milk, chopped cherries, and chia seeds in a medium bowl. Add sweetener and almond extract if desired. Stir to combine. Stir again after 2 minutes to prevent the chia seeds from clumping together.
  • Divide the mixture into two pint sized jars. Cover and refrigerate for at least 4 hours or overnight.
  • To make the whipped coconut cream, use a hand mixer to whip the contents of a can of coconut cream for 2-3 minutes, until light and fluffy like whipped cream. Add a dash of maple or agave syrup and almond extract for a sweeter flavor. Note that this method will only work with coconut cream*.
  • Top the chia cherry overnight oats with coconut cream and additional cherries. If needed, add additional milk to thin out the mixture. Enjoy!


*Note that this method will only work with coconut cream, not full fat coconut milk. If you are unable to find cans of coconut cream, follow this recipe to make whipped coconut cream from full fat coconut milk. 


Calories: 361kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 604mg | Fiber: 9g | Sugar: 15g | Vitamin A: 930IU | Vitamin C: 19.4mg | Calcium: 435mg | Iron: 3.9mg