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Coconut Cream Pie Overnight Oats

Coconut Cream Pie Overnight Oats

iamwinfred
These Coconut Cream Pie Overnight Oats turn basic oats into a dessert-worthy breakfast that tastes just like coconut cream pie. Made with creamy full-fat coconut milk, Greek yogurt, maple syrup, and vanilla, they require just 5 minutes of prep the night before. Wake up to a thick, pudding-like breakfast packed with fiber, protein, and healthy fats, topped with toasted coconut and an optional dollop of whipped cream.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 385 kcal

Equipment

  • Mason jars or airtight containers 2 jars, 16 oz each
  • Measuring cups and spoons
  • Mixing bowl medium size
  • Whisk or fork
  • Spoon for stirring
  • Dry skillet for toasting coconut
  • Wooden spoon for stirring toasted coconut

Ingredients
  

  • 1 cup old-fashioned rolled oats 80g
  • 1 cup coconut milk 240ml, from a can, not the carton; shake well before opening
  • ½ cup Greek yogurt 120g
  • 2 tablespoons shredded unsweetened coconut 10g
  • 2 tablespoons maple syrup 30ml, or honey
  • 1 teaspoon vanilla extract 5ml
  • salt pinch
  • 2 tablespoons toasted coconut flakes 10g, for topping
  • whipped cream for topping, optional
  • fresh berries for topping, optional

Instructions
 

  • In a medium bowl, whisk together the rolled oats, coconut milk, Greek yogurt, maple syrup, vanilla extract, salt, and shredded unsweetened coconut until completely combined and no dry oats remain.
  • Divide the mixture evenly between two 16 oz mason jars, pressing down slightly to remove air pockets and wiping the rims clean for a proper seal.
  • Seal the jars tightly and refrigerate on a flat shelf for at least 6 hours, ideally 8-12 hours overnight, until the oats are soft and creamy.
  • Toast the coconut flakes in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant; transfer to a plate to cool immediately.
  • Stir the chilled oats, loosen with a splash of milk if too thick, then top with toasted coconut, whipped cream, and fresh berries before serving.

Notes

  • Use full-fat canned coconut milk for the richest, creamiest, pudding-like texture; light coconut milk won't deliver the same result.
  • Don't skip the Greek yogurt—it adds protein and makes the oats even creamier.
  • Shake the coconut milk can well before opening, as the cream separates from the liquid.
  • Toast extra coconut flakes; they keep for weeks in an airtight container and add amazing flavor to other dishes.
  • Start with less sweetener and adjust in the morning if needed.
  • Let the oats sit overnight (8-12 hours) rather than just 6 hours so the flavors fully develop.
  • Stir before serving, as the oats settle at the bottom of the jar.
  • Store in airtight containers in the refrigerator for up to 5 days; these do not freeze well due to the yogurt.
  • Keep toasted coconut in a separate container and add fresh each morning for the best crunch.
  • If the oats become too thick after a few days, stir in extra coconut milk to loosen.
  • For a vegan version, substitute coconut yogurt for the Greek yogurt.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 48gProtein: 12gFat: 16gSaturated Fat: 12gSodium: 85mgFiber: 6gSugar: 16gCalcium: 15mgIron: 14mg
Keyword coconut breakfast, coconut cream pie overnight oats, coconut overnight oats, easy breakfast meal prep, overnight oats recipe
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