Coconut Cream Pie Overnight Oats (Printable)
Creamy tropical overnight oats with coconut, vanilla, and crunchy toppings for a satisfying breakfast.
# What You Need:
→ 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 tbsp chia seeds
05 - 2 tbsp pure maple syrup or honey
→ Cream Pie Elements
06 - 1/4 cup unsweetened shredded coconut
07 - 1/2 tsp pure vanilla extract
08 - 1/4 tsp almond extract (optional)
→ Toppings
09 - 2 tbsp toasted coconut flakes
10 - 2 tbsp chopped toasted pecans or almonds
11 - Fresh banana slices, for garnish (optional)
# How-To:
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.
02 - Cover and refrigerate for at least 8 hours, or overnight, to allow the oats to soften and the flavors to meld.
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.
05 - Enjoy chilled.
# Expert Advice:
01 -
- It tastes like dessert for breakfast but keeps you full for hours
- Five minutes of prep the night before means zero morning decisions
02 -
- Canned coconut milk makes these incredibly rich but can separate in the fridge, carton milk stays smooth
- The almond extract is entirely optional but the one ingredient that makes people ask for the recipe
03 -
- Toast coconut flakes and nuts at 350F for 5-7 minutes, watching closely so they do not burn
- Add toppings right before eating so they stay crunchy instead of soggy