Coconut Cream Pie Overnight Oats (Printable)
Creamy coconut and vanilla infused oats with toasted pecans and shredded coconut for a tropical breakfast twist.
# What You'll Need:
→ Base
01 - 1 cup rolled oats, gluten-free if needed
02 - 1 cup unsweetened coconut milk from 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 Steps:
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 until all ingredients are evenly incorporated.
02 - Cover the mixture and refrigerate for at least 8 hours or overnight to allow oats to soften and flavors to meld together completely.
03 - Before serving, stir well. If the mixture is too thick, add additional coconut milk 1 tablespoon at a time until desired consistency is reached.
04 - Divide the oats evenly between two bowls or jars. Top each serving with toasted coconut flakes, toasted pecans or almonds, and banana slices if desired. Serve chilled.
# Expert Suggestions:
01 -
- Breakfast practically makes itself while you sleep
- Feels like having dessert for breakfast without the sugar crash
02 -
- The oats continue softening the longer they sit so texture is best within 3 days
- Chia seeds need the overnight soak to fully gel and create that creaminess
03 -
- Use a wide-mouth mason jar for easier stirring and serving
- Warm the oats slightly for 30 seconds in the microwave if you prefer hot breakfast