Golden Milk Overnight Oats

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image of overnight oats infused with golden milk spices in a jar with a pink towel on the side

If you love golden milk — the traditional Indian, Ayurveda-inspired beverage — you’ll love these overnight oats!

Rolled oats and chia seeds are infused with golden milk spices like turmeric and ginger and are naturally sweetened with maple syrup. The perfect make-ahead breakfast or snack with just 7 ingredients & 1 jar (or bowl) required. Let us show you how it’s done!

Rolled oats, almond butter, chia seeds, golden milk mix, and coconut milk

What Are Overnight Oats?

Overnight oats are made by soaking rolled oats in liquid overnight. This method of preparing oats keeps the integrity of the oat intact, helping to avoid that gummy texture that cooked versions sometimes take on.

They’re simple to prepare (no cooking required!) and packed with nutrition. And since they’re made with uncooked oats, they’re a great source of resistant starch — a type of fiber that feeds our beneficial gut bacteria!

Keep reading for our golden milk-inspired version. Or find our basic formula for overnight oats and explore more flavor variations here.

Pouring coconut milk into a jar to make golden milk overnight oats

Golden Milk Overnight Oats

This flavor variation owes its warming, delicious flavor to golden milk spices: turmeric, ginger, cinnamon, black pepper, and optional nutmeg and clove. You can either add the spices individually or make a batch of golden milk spice mix to have on hand for speedy golden milk everything — overnight oats, granola, snack bites, and more! Learn more about golden milk and its health benefits here.

For these overnight oats, coconut milk provides the creamy base, maple syrup provides the sweetness, and almond butter adds swirls of creaminess + protein. All that’s left is some chia seeds for a little crunch and omega 3s.

Pouring rolled oats into a jar with coconut milk and other ingredients for golden milk overnight oats

After letting the oats soak into the liquid and spices overnight, these overnight oats are nearly ready for serving. Just top with sliced banana for sweetness and a potassium boost.

Other delicious (but optional) toppings include coconut flakes, coconut yogurt, and coconut milk, plus a swirl of maple syrup for extra sweetness!

Bowl of golden milk overnight oats with coconut flakes, chia seeds, and banana

We hope you LOVE these overnight oats! They’re:

Savory & sweet
Quick & easy
& Satisfying!

They make the perfect make-ahead breakfast or snack. You’ll thank yourself in the morning for taking the five minutes to prep this grab-and-go golden milk goodness!

More Delicious Oat Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding up a spoonful of golden milk overnight oats

Golden Milk Overnight Oats

Warming golden milk spices infused into creamy overnight oats. Just 7 ingredients required for this delicious make-ahead breakfast or snack!
Author Minimalist Baker
Bowl of golden milk overnight oats topped with banana, coconut yogurt, coconut flakes, and chia seeds
5 from 15 votes
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 1 (Serving)
Course Breakfast
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 1-2 Days



  • 1/2 cup banana, sliced (1/2 banana yields ~1/2 cup)
  • 2 Tbsp coconut flakes (optional)
  • 2 Tbsp coconut yogurt (optional)
  • 1/4 cup unsweetened boxed coconut milk (optional)
  • 1 tsp maple syrup (optional)


  • To a jar or small bowl with a lid, add the coconut milk, chia seeds, golden milk spices (see notes for individual spices), almond butter, and maple syrup. Stir until the spices are incorporated into the milk. Some larger swirls of almond butter are okay.
  • Add the rolled oats and stir to combine. Press down with a spoon to ensure all oats have been moistened and are immersed in the coconut milk.
  • Cover securely with a lid or seal and store in the refrigerator overnight, or for at least 6 hours.
  • The next day, remove from the refrigerator and top with sliced banana. Optionally, garnish with coconut flakes, coconut yogurt, additional coconut milk, and/or a drizzle of maple syrup. Enjoy! Best within 24-48 hours. Not freezer friendly.



*If using individual ground spices, add 2/3 tsp ground turmeric, 1/8 heaping tsp ground ginger, 1/8 heaping tsp ground cinnamon, 1 pinch ground black pepper, 1 small pinch nutmeg (optional), 1 small pinch clove (optional). Measurements are for recipe as written. Modify if adjusting serving size.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 1 servings)

Serving: 1 full recipe Calories: 531 Carbohydrates: 66.6 g Protein: 14.9 g Fat: 25.9 g Saturated Fat: 4.7 g Polyunsaturated Fat: 7.6 g Monounsaturated Fat: 11.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Potassium: 758 mg Fiber: 13 g Sugar: 21.1 g Vitamin A: 294 IU Vitamin C: 5.3 mg Calcium: 273.2 mg Iron: 6.3 mg

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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, you could try cooking either a buckwheat or brown rice hot cereal and using this recipe for inspiration on flavors. But unfortunately for an overnight, no-cook method, we don’t have an easy swap!

  1. Jane O says

    I make this in my Instapot and just double the milk, don’t ask me why lol. I add raisins for a pop of sweetness and crushed walnut for some crunch, definitely going to try some pear as another reviewer suggested. Reheats great, it’s my new go to every morning – thank you for the recipe!

  2. M says

    I struggle with breakfast because I never have a lot of time in the morning and very quickly get sick of most things. This recipe is so easy to make ahead and tweak to keep myself from getting tired of it! I also feel like I’m doing great things for my brain and gut health starting my day with a dish containing turmeric. I’ve been using coconut cream instead of milk – I use half the amount and then half water (and keep whatever cream I don’t use poured into a jar in the fridge, it seems to keep ok). I add in a spoonful or two of psyllium husk, mostly because I bought it for another recipe and want to use it up. And I love topping it with a couple spoons of grated pear that I also make ahead and keep in a jar in the fridge – along with the other toppings in the recipe too. The spice mix adds such a great depth of flavour!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm! Thanks so much for the lovely review and for sharing your modifications, M, so glad you enjoy this recipe!

  3. Stacie says

    This recipe is SO easy and so yummy! I’ve now made it a few times – I batch prep on Sunday for the week and it couldn’t be easier, since there’s literally no cooking required. Subbed almond milk for coconut milk, and still tasted delicious! The golden spice mix is divine and the almond butter makes it thick rather than watery (without having to rely on yogurt or other dairy based products). It’s definitely an acquired taste of spices if you’re not used to the turmeric, ginger and pepper (i.e., make one serving before committing) but such a burst of flavor without being clawingly sweet in the morning! Keeps me full until lunch too. Thank you for this awesome recipe!

  4. Breanne says

    We love this recipe, and make it almost every evening for breakfast the next day! We use soy milk and peanut butter, and add bananas and sometimes strawberries or frozen blueberries. Finish it off with honey and it’s sooo tasty!! Super quick to make and simple clean up!

  5. Jennifer P. says

    I just finishing making this, and like all Minimalist Baker recipes, it did not disappoint! I was nervous about how it would taste with the spices, but it tastes just like a warm cozy blanket! So delicious and so soothing. I added more almond milk in the morning to loosen it up, some vanilla granola, along with raspberries for a tangy topping. As someone who loves chai tea, this is a new favorite!

  6. Phoebe says

    I made this with a bunch of substitutions with what I had on hand – oat milk for coconut, hemp for chia, tahini for almond butter, honey for maple syrup – and had it sit in the fridge for only maybe 5 hours before eating it. Turned out great! To anyone reading these comments, I recommend the tahini especially :D

  7. Cynthia says

    Love love love this! I make it for breakfast almost every day with a variety of substitutions for milk and nut butter–all delicious! I also put a nice handful of frozen fruit and a scoop of protein powder in the mix for some extra heartiness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo – delish! Thanks for the lovely review and for sharing your modifications, Cynthia! xo

  8. Cynthia says

    I tried this recipe today and I loved it very much so it will become one of my favorite ones to do for breakfast or dessert!!! Plus I love the species and almond butter!!! Thank you so much!!! So many recipes that I want to try from you!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cynthia. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Madison says

    These are the BEST overnight oats I’ve ever had. My boyfriend agrees. I make it as the recipe states but I use canned light coconut milk. It’s fantastic with sliced banana and a drizzle of maple syrup, but if you really want to treat yo self add some coconut whip! 🤤 Thanks for another amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you both enjoyed them, Madison. Thank you so much for sharing! xo

  10. Virginia says

    I was a bit skeptical about the flavor profile. I was especially suspicious of the black pepper in my oatmeal. I could not have been more wrong. I love the spices used in this version of overnight oats. They are delicious and so healthful! I HIGHLY recommend giving this recipe a chance, you will not be sorry. I have eaten it for 4 days in a row with different fruit toppings (banana, mango, pear, and blueberries). So yummy! Thank you for all your proven vegan recipes. I can always count on your recipes to impress ❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Virginia! Thank you so much for your kind words and lovely review! xoxo

  11. Emanuela says

    Lovely taste, nourishing and healthy – what else can you ask from a breakfast?! I made them with plant-based kefir so came out even creamier! Thanks for the recipe.

  12. Caitlin says

    These golden milk overnight oats are on a whole other level of being good! I eat overnight oats almost everyday during the week for lunch and while they are good making them this way has totally upped the game. The spice is perfect, the coconut milk is such a nice soft flavor, and adding all of the toppings makes the taste even better. Highly recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you think so, Caitlin. Thank you for the lovely review! xo

  13. Terena says

    I am wondering if by “boxed” coconut milk you are referring to the watery kind (similar to almond milk) or if you are referring to the type that is more similar to the canned coconut milk but is packaged in boxes.
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Terena, yes, the more watery kind similar to almond milk is what we’re referring to. Hope that helps!

  14. LisaV says

    These are delicious! I didn’t think I could like anything more than the peanut butter overnight oats but these might be my favorite. I used canned light coconut milk because that’s what I had but would start making my own coconut milk just to have it on hand for these oats.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed them, Lisa. Thank you for the lovely review! xo

  15. Heather says

    i loved these oats! i added soaked whole almonds since i was out of almond butter, a little extra almond milk when first mixing and then even more maple syrup and almond milk when i heated it all up the next morning, as i didn’t really want it cold—and these oats were perfect! warming, spicy, easy. i made the golden spices recipe to have in milk for later and definitely included the nutmeg and cloves. i think next time i’ll add even more ginger to the mix. lovely recipe!

  16. tanya says

    I SO MUCH DISLIKE THE PICTURES JUMPING BACK AND FORTH WITH THIS RECIPE!! i won’t be trying this recipe because of that feature. i hope you won’t be using it on all your recipes from now on, because i like your recipes—a lot. if there were another way to contact you, i would have used it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tanya, thank you for the honest feedback and sorry to hear you don’t like that feature. We’ll keep that in mind for the future.

      • Lucia Izaguirre says

        I loved this recipe, I couldn’t be happier, thang you very much, the taste of turmeric stays with me the whole day. I will stay close you allá your recipes👏👏👏👏👏

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, yay! We’re so glad you enjoyed it, Lucia. Thank you for the lovely review! xo

  17. Dara says

    I’m following you on Instagram and can not find your recipes. When you say “Link in Bio,” what does this mean? Where do I find your recipes? I end up going to your website which is fine but just curious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dara, sorry for the trouble! When you’re on our Instagram profile, the end of the bio section has a link that says “”. Click that link and it will show you all of our recent posts and clicking any of them will take you directly to that recipe on our site. Let us know if any of that needs further clarification!

  18. Kathryn says

    Hi, I’d like to try making this but was wondering if you think peanut butter would work instead of almond or cashew butter?

    I’m guessing I can replace the coconut milk with almond or cashew milk as the flavours are already in the recipe so they would probably work.. correct me if I’m wrong! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kathryn, another dairy-free milk would be fine! We think peanut butter might be overpowering here though. Let us know how it goes!

  19. Amanda says

    I’d really like to try this recipe, but I don’t routinely keep boxed coconut milk. Will almond milk or another plant milk work? Should I add coconut for the coconut flavor in that case?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another non-dairy milk will work =) No need to add coconut unless you want a coconut flavor – it’s more for richness.