Coconut Cream Pie Overnight Oats (Printable)

Tropical, creamy overnight oats with coconut milk, chia, shredded coconut and toasted flakes, ready after chilling.

# What You'll Need:

→ Oats Base

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

→ Topping

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

# Directions:

01 - In a medium bowl or jar, combine the rolled oats, coconut milk, yogurt, shredded coconut, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until all ingredients are fully incorporated.
02 - Cover the bowl or seal the jar 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 consistency is too thick, add an extra splash of coconut milk and stir until reaching your desired texture.
04 - Divide the oats 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 -
  • You prep everything in under ten minutes the night before, and morning-you gets rewarded with a jar of creamy, coconutty heaven.
  • It tastes remarkably close to actual coconut cream pie, but you can eat it every single day without a single pang of guilt.
02 -
  • Stir the mixture really well before refrigerating because chia seeds clump if they settle on top without being fully distributed.
  • Underseasoning with salt is the most common mistake, and even a small pinch transforms the entire flavor profile from flat to vibrant.
03 -
  • Toast your own coconut flakes in a dry skillet for two minutes and you will never go back to the bagged version.
  • Layer the toppings in the jar the night before and you will have a breakfast that looks almost too pretty to eat.

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