Description

This Coconut Cream Pie Overnight Oats recipe offers a creamy, tropical twist on a classic breakfast favorite. Packed with rolled oats, rich coconut milk, and Greek yogurt, it delivers a satisfying balance of fiber and protein with natural sweetness from maple syrup or honey. Enhanced with shredded coconut, warm cinnamon, and optional fresh bananas, this make-ahead meal is perfect for busy mornings, providing a delicious and wholesome start to your day.

Ingredients

Scale

Base Ingredients

1 cup rolled oats
1 cup coconut milk (canned for creamier texture or carton style for lighter)
1/2 cup Greek yogurt (plain or vanilla)
1/4 cup shredded unsweetened coconut
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt

Optional Ingredients

1 small banana, sliced
Additional shredded coconut (for topping)
Whipped cream (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Combine the Base Ingredients: In a medium bowl, thoroughly mix the rolled oats, coconut milk, Greek yogurt, shredded coconut, maple syrup or honey, vanilla extract, ground cinnamon, and a pinch of salt. Stir well until all ingredients are evenly incorporated.
Add Optional Bananas: If desired, gently fold in the sliced bananas to add natural sweetness and a creamy texture. This is optional and can be omitted if preferred.
Portion into Containers: Divide the oat mixture evenly between two mason jars or airtight containers. These containers keep the oats fresh and make them easy to grab for a quick breakfast.
Refrigerate Overnight: Seal the containers and refrigerate them overnight, or for at least four hours. This resting time allows the oats to absorb the liquids and soften to a luscious, creamy consistency.
Serve and Enjoy: Before eating, give the oats a good stir to blend any settled ingredients. Top with additional shredded coconut, fresh fruit, or a dollop of whipped cream if desired, then enjoy your tropical-inspired breakfast treat.

Notes

For a thicker consistency, reduce the coconut milk slightly or increase the oats.
Use canned coconut milk for a richer flavor, or carton coconut milk for fewer calories.
Adjust sweetness by varying the amount of maple syrup or honey to your taste.
This recipe can be prepared up to 3 days in advance for convenience.
To make it vegan, use a plant-based yogurt alternative.