Description
This Coconut Cream Pie Overnight Oats recipe offers a delicious and creamy breakfast option that combines the tropical flavors of coconut with the convenience of overnight preparation. Rolled oats soaked in light coconut milk are layered with sweetened Greek yogurt and topped with toasted coconut flakes, creating a satisfying and nutritious start to your day.
Ingredients
Scale
Oat Base
- 1 ½ cups rolled oats (gluten-free if needed)
- 1 ½ cups canned light coconut milk (shake well before using; full-fat works for an even creamier texture)
- ½ cup unsweetened shredded coconut
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- Pinch of sea salt
Coconut Cream Layer
- 1 cup plain or vanilla Greek yogurt (dairy-free option available)
- 1–2 tablespoons maple syrup, based on taste
Topping
- ½ cup unsweetened coconut flakes, toasted
Instructions
- Combine the Dry Ingredients: Place the rolled oats and shredded coconut into a medium mixing bowl and stir to distribute the coconut evenly throughout the oats.
- Add Coconut Milk and Flavorings: Pour the coconut milk into the bowl. Add maple syrup, vanilla extract, and a pinch of sea salt. Stir well until everything is fully combined and the mixture looks uniform.
- Let the Mixture Thicken: Allow the oat mixture to sit for about 5 minutes to begin absorbing the coconut milk. Stir once more to ensure an even consistency.
- Divide into Jars: Spoon the mixture into 4 jars or containers. Smooth the tops, then cover and refrigerate for at least 6 hours or overnight until thickened.
- Sweeten the Yogurt: In a separate bowl, mix the Greek yogurt with maple syrup until lightly sweetened. Adjust sweetness based on personal preference.
- Assemble the Layers: Once chilled, remove the jars from the fridge and add a layer of the sweetened yogurt on top of the oats in each jar.
- Add Toasted Coconut: Toast the coconut flakes in a dry skillet over medium heat until golden brown and fragrant. Let cool, then sprinkle over each jar just before serving.
Notes
- Use gluten-free oats if you need to keep the recipe gluten-free.
- Full-fat canned coconut milk can be used for a richer texture.
- You can substitute Greek yogurt with a dairy-free yogurt to make the recipe vegan or dairy-free.
- To toast the coconut flakes evenly, stir frequently and watch closely to prevent burning.
- Overnight oats can be stored in the refrigerator for up to 3 days, but toppings are best added just before serving to maintain their texture.
