Description
Enjoy a make-ahead breakfast that combines the flavors of coconut cream pie with the convenience of overnight oats for a nutritious and filling start to your day.
Ingredients
- 1 cup rolled oats
- 1/2 cup full-fat canned coconut milk
- 1/2 cup unsweetened milk (dairy or plant-based)
- 1/4 cup Greek yogurt (or coconut yogurt)
- 2 tbsp chia seeds
- 1–2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of fine sea salt
- Toasted shredded coconut, for topping
- Dollop of whipped coconut cream, for serving
- Crushed graham crackers or toasted nuts, for garnish
Instructions
- In a bowl or two 16-oz mason jars, combine the rolled oats, coconut milk, unsweetened milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and sea salt.
- Stir until evenly mixed and press plastic wrap or a lid on the jars.
- Refrigerate for 6–8 hours (or overnight).
- Before serving, stir the oats and top with toasted shredded coconut, whipped coconut cream, and crushed graham crackers or nuts for added crunch.
Notes
Adjust the oats-to-liquid ratio based on your desired consistency. For a vegan option, use coconut yogurt and almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook soak
- Cuisine: American