Coconut Cream Pie Overnight Oats
Coconut Cream Pie Overnight Oats are a creamy, nutritious way to start your day with the indulgent flavors of coconut cream pie. These tropical breakfast oats are easy to prep, customizable, and perfect for busy mornings or meal prep.
Ingredients
Base:
- ½ cup 45g old-fashioned rolled oats
- ⅔ cup 160ml canned coconut milk (full-fat or light)
- 1 tbsp 10g chia seeds
- 2 tsp 10ml maple syrup
- ¼ tsp pure vanilla extract
- Pinch of salt
Add-Ins:
- 2 tbsp 10g unsweetened shredded coconut
- 2 tbsp 30g plain or vanilla Greek yogurt (or coconut yogurt for dairy-free)
- 1 –2 tbsp 15–30ml coconut cream (optional for richness)
Toppings (Optional):
- Toasted coconut flakes
- chopped pineapple
- Coconut whipped cream
Instructions
Mix Dry Ingredients
- In a mason jar or bowl, I add ½ cup rolled oats, 1 tbsp chia seeds, and 2 tbsp shredded coconut for these tropical breakfast oats.
Add Wet Ingredients
- I pour in ⅔ cup coconut milk, 2 tsp maple syrup, ¼ tsp vanilla extract, and a pinch of salt, stirring well to combine for sweet coconut oatmeal.
Add Yogurt
- I mix in 2 tbsp Greek or coconut yogurt for a creamy, pie-like texture in these creamy coconut oats.
Chill Overnight
- I cover the container and refrigerate for at least 4 hours, preferably overnight, to let the oats soften for perfect dessert-inspired oats.
Serve with Toppings
- In the morning, I stir the oats and top with toasted coconut flakes, granola, or a maple syrup drizzle for delicious tropical breakfast oats.
Notes
- Use canned coconut milk for the richest flavor and best texture.
- Toast coconut flakes for a deeper, nutty flavor boost.
- Customize toppings with fruit, nuts, or a drizzle of nut butter.
- Best served cold, but you can warm them up if preferred.
- Store in an airtight container in the fridge for up to 5 days.
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