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Coconut Cream Pie Overnight Oats

Coconut Cream Pie Overnight Oats is a tropical breakfast that transforms rolled oats into a velvety custard-like treat with toasted coconut and warm vanilla flavors.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 2 servings
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats Use old-fashioned rolled oats for best texture.
  • 1 cup coconut milk Canned or carton versions; full-fat for creaminess.
  • 1/2 cup Greek yogurt Plain or vanilla can be used.
  • 1/4 cup shredded unsweetened coconut Toast briefly for enhanced flavor.
  • 2 tablespoons maple syrup or honey Adjust sweetness to taste.
  • 1 teaspoon vanilla extract For added flavor.
  • 1/2 teaspoon ground cinnamon Adds warmth to the flavor.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup sliced bananas Optional, for topping.
  • Fresh whipped cream Optional, for serving.
  • Additional shredded coconut Optional, for garnish.

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.
Serving
  1. Before serving, give the oats a good stir.
  2. Top with fresh whipped cream and additional shredded coconut if desired.

Notes

Keep refrigerated in sealed jars for up to 3 days. Stir in a splash of coconut milk if the oats thicken too much. Do not freeze.