Coconut Cream Pie Overnight Oats (Print Version)
Tropical coconut and vanilla-infused oats with toasted toppings, ready when you wake up.
# What You'll 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 Steps:
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 all ingredients evenly.
02 - Cover and refrigerate for at least 8 hours, or overnight, to allow the oats to soften and the flavors to meld together.
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 Tips:
01 -
- You get dessert for breakfast without any guilt or baking required
- The texture evolves overnight into something impossibly creamy and rich
02 -
- The toasted coconut topping makes all the difference between good and restaurant-quality
- These actually taste better on day two when the flavors have had more time to become friends
03 -
- Toast your coconut and nuts in advance and store them separately so they stay perfectly crunchy
- A pinch of salt in the base mixture makes all the flavors pop like they do in actual pie