Coconut Cream Pie Overnight Oats (Printable View)
Creamy coconut-infused oats with pie-inspired flavors for effortless mornings
# Ingredient List:
→ Base
01 - 1 cup rolled oats (gluten-free if needed)
02 - 1 cup unsweetened coconut milk (from a carton)
03 - 2/3 cup plain Greek yogurt (or coconut yogurt for dairy-free)
04 - 2 tablespoons chia seeds
05 - 2 tablespoons pure maple syrup or honey
→ Cream Pie Elements
06 - 1/4 cup unsweetened shredded coconut
07 - 1/2 teaspoon pure vanilla extract
08 - 1/4 teaspoon almond extract (optional)
→ Toppings
09 - 2 tablespoons toasted coconut flakes
10 - 2 tablespoons chopped toasted pecans or almonds
11 - Fresh banana slices, for garnish (optional)
# How to Prepare:
01 - In a medium bowl or jar, combine rolled oats, coconut milk, Greek yogurt, chia seeds, maple syrup, shredded coconut, vanilla extract, and almond extract if using. Stir thoroughly to combine all ingredients evenly.
02 - Cover and refrigerate for at least 8 hours, or overnight, to allow the oats to soften and the flavors to meld together.
03 - Before serving, stir well. If needed, add more coconut milk to achieve your desired consistency.
04 - Divide between two bowls or jars. Top each serving with toasted coconut flakes, toasted pecans or almonds, and banana slices if desired. Enjoy chilled.
# Expert Suggestions:
01 -
- Tastes like eating coconut cream pie for breakfast without any guilt
- Takes five minutes to prep and breakfast is waiting when you wake up
02 -
- Chia seeds need time to fully gel or you will get weird crunchy bits instead of creamy pudding
- These keep for three days in the fridge but the nuts lose their crunch after day one
03 -
- Toast your coconut and nuts together in one pan to save dishes
- Use wide-mouth jars for easier stirring and eating