Coconut Cream Pie Overnight Oats (Printable Version)
Tropical-inspired oats with coconut cream flavors and crunchy 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 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 (optional)
# Method:
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 all ingredients are evenly incorporated.
02 - Cover the container and refrigerate for at least 8 hours or overnight to allow oats to soften and flavors to meld together properly.
03 - Before serving, stir the mixture well. If the oats have absorbed too much liquid, add additional coconut milk to reach your preferred consistency.
04 - Divide the oats 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 Tricks:
01 -
- It tastes like having dessert for breakfast without any of the guilt
- Everything comes together the night before, so mornings are literally grab-and-go
02 -
- The first time I made this, I forgot to toast the coconut flakes and honestly, it was fine but toasting transforms the flavor completely
- These keep for three days in the fridge, so you can meal prep Sunday and be set until Wednesday
03 -
- Warm your maple syrup slightly before stirring it in, it incorporates better
- Save a little toasted coconut to sprinkle right before eating so it stays crunchy