Coconut Cream Pie Overnight Oats (Print)

Tropical overnight oats with coconut milk, chia and toasted coconut for a pie-like breakfast.

# What You Need:

→ Oats Base

01 - 1 cup rolled oats (certified gluten-free if needed)
02 - 1 cup unsweetened coconut milk
03 - ½ cup Greek yogurt (use coconut yogurt for dairy-free)
04 - 2 tablespoons unsweetened shredded coconut
05 - 1 tablespoon chia seeds
06 - 2 tablespoons maple syrup
07 - ½ teaspoon vanilla extract
08 - 1 pinch of salt

→ Topping

09 - 2 tablespoons toasted coconut flakes
10 - 2 tablespoons crushed graham crackers (gluten-free cookies for GF option)
11 - Fresh banana slices or pineapple chunks (optional)

# How To Make It:

01 - In a medium bowl or jar, combine rolled oats, coconut milk, yogurt, shredded coconut, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Stir until all ingredients are thoroughly incorporated.
02 - Cover tightly and refrigerate for a minimum of 6 to 8 hours, allowing the oats to soften and the flavors to meld together.
03 - The following morning, stir the oats well. If the mixture has thickened too much, add a splash of coconut milk to reach your desired consistency.
04 - Divide between two serving bowls or jars. Top each portion with toasted coconut flakes, crushed graham crackers, and fresh banana slices or pineapple chunks if desired. Serve chilled.

# Expert Tips:

01 -
  • It genuinely tastes like coconut cream pie filling, but you can eat it on a random Wednesday without anyone judging you.
  • Everything comes together in about ten minutes the night before, and the fridge does all the hard work while you sleep.
  • The texture is luscious and pudding-like, thanks to the chia seeds doing their quiet little magic act overnight.
02 -
  • If you use canned coconut milk, shake it well first because the cream separates and you will get uneven results if you scoop blindly from the top.
  • The oats will keep for up to three days in the fridge, but add the graham cracker topping right before eating so it stays crunchy instead of dissolving into sadness.
03 -
  • Toast your own coconut flakes in a dry skillet over medium heat for about two minutes, because the store-bought toasted ones never have quite the same fragrant, nutty depth.
  • Layer the toppings in the jar the night before with the wet ingredients on the bottom and dry toppings on top, then flip the jar upside down before eating so everything mixes perfectly.

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