Coconut Cream Pie Overnight Oats (Printable View)
Creamy coconut-infused overnight oats with pie-inspired flavors and toasted toppings
# What You Need:
→ Base
01 - 1 cup rolled oats (gluten-free if needed)
02 - 1 cup unsweetened coconut milk (carton)
03 - 2/3 cup plain Greek yogurt
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 Make It:
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 fully incorporated.
02 - Cover the container and refrigerate for at least 8 hours or overnight. This allows the oats to soften completely and flavors to meld together.
03 - Before serving, stir the oats well. If the mixture appears too thick, add additional coconut milk 1 tablespoon at a time until desired consistency is reached.
04 - Divide the oat mixture evenly between two bowls or jars. Top each serving with toasted coconut flakes, toasted pecans or almonds, and fresh banana slices if desired.
05 - Serve immediately while chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Advice:
01 -
- Tastes like dessert for breakfast but keeps you energized for hours
- The creamy coconut texture develops beautifully overnight without any cooking
02 -
- The first time I forgot to stir before refrigerating and ended up with a chia clump situation
- Fresh coconut toast in a dry pan while oats soak brings next level aroma to your kitchen
03 -
- Toast your coconut flakes and nuts together to save a step and get them evenly golden
- Warm the oats slightly for 30 seconds if cold breakfast is not your thing