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Coconut Cream Pie Overnight Oats

Indulge in the creamy, dreamy flavors of coconut cream pie with these easy-to-make overnight oats, perfect for a delightful breakfast.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Oats Mixture
  • 1 cup rolled oats Use whole rolled oats for best texture.
  • 1 cup coconut milk, canned or carton Full-fat coconut milk recommended for creaminess.
  • 1/2 cup Greek yogurt, plain or vanilla Can substitute with coconut yogurt for a vegan option.
  • 1/4 cup shredded unsweetened coconut For garnish and added texture.
  • 2 tablespoons maple syrup or honey Adjust sweetness to preference.
  • 1 teaspoon vanilla extract For enhanced flavor.
  • 1/2 teaspoon ground cinnamon For warmth and depth of flavor.
  • 1/4 teaspoon salt Enhances sweetness.
Optional Toppings
  • 1/2 cup sliced bananas Best added just before serving.
  • Fresh whipped cream for topping, optional
  • Additional shredded coconut for garnish, optional To add texture and visual appeal.

Method
 

Preparation
  1. In a medium bowl, combine the rolled oats, coconut milk, Greek yogurt, shredded coconut, maple syrup, vanilla extract, ground cinnamon, and salt. Stir until well mixed.
  2. If using, gently fold in the sliced bananas.
  3. Divide the mixture evenly into two jars or containers with lids.
  4. Seal the jars and refrigerate overnight, or for at least 4 hours, to allow the oats to soak and soften.
Serving
  1. Before serving, give the oats a good stir.
  2. Top with fresh whipped cream and additional shredded coconut if desired.

Notes

Store in sealed jars or airtight containers in the refrigerator for up to 3 days. Stir before serving. For best texture, do not freeze after assembling.