Coconut Cream Pie Overnight Oats (Printable Version)
Creamy coconut-infused oats with pie-inspired flavors for an effortless morning
# 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
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
# Step-by-Step:
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 evenly incorporated.
02 - Cover and refrigerate for at least 8 hours or overnight, allowing oats to soften and flavors to meld together.
03 - Before serving, stir well. Add additional coconut milk if needed to reach desired consistency.
04 - Divide mixture evenly between two bowls or jars. Top each serving with toasted coconut flakes, toasted pecans or almonds, and fresh banana slices if desired. Serve chilled.
# Expert Advice:
01 -
- Waking up to breakfast that's already waiting for you feels like winning morning
- All the indulgence of coconut cream pie with zero guilt and actual nutrients
02 -
- These keep for 3 days in the fridge but honestly the texture is best on day two when the flavors have really become friends
- If you use canned full-fat coconut milk shake the can well first and expect a much richer almost decadent result
03 -
- Toast your coconut flakes and nuts in advance and store them separately so they stay crunchy all week
- Save your overripe bananas—they're the sweetest and perfect for slicing over the top