Coconut Cream Pie Overnight Oats (Printable)
Creamy coconut and vanilla-infused oats with toasted toppings for a tropical breakfast experience.
# 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
→ Toppings
09 - 2 tablespoons toasted coconut flakes
10 - 2 tablespoons chopped toasted pecans or almonds
11 - Fresh banana slices for garnish
# Directions:
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. Stir thoroughly until all ingredients are evenly incorporated.
02 - Cover the container and refrigerate for at least 8 hours or overnight. This allows the oats to soften completely and the flavors to meld together.
03 - Before serving, stir the oats well. If the mixture is too thick, add additional coconut milk 1 tablespoon at a time until you reach your desired consistency.
04 - Divide the overnight oats evenly between two bowls or jars. Top each serving with toasted coconut flakes, chopped toasted pecans or almonds, and fresh banana slices if desired. Serve chilled.
# Expert Tips:
01 -
- Tastes like dessert for breakfast but fuels you through busy mornings
- Prep once and breakfast is waiting for you all week
02 -
- The first time I forgot to stir it before refrigerating and ended up with a chia clump disaster—mix thoroughly
- Canned coconut milk makes it incredibly rich but carton version keeps it lighter for everyday
03 -
- Toast your coconut and nuts in bulk on Sunday—kept in a jar they last weeks
- Use wide mouth mason jars for easier stirring and less mess