Name: Coconut Cream Pie Overnight Oats
Prep time: 5 min
Total time: PT-491415H44M17S
Cuisine: American
Ingredients: 1/2 cup rolled oats; 1/2 cup unsweetened coconut milk (or any non-dairy milk); 1/4 cup coconut yogurt or plain Greek-style yogurt; 1 tbsp maple syrup or honey (to taste); 1 tbsp chia seeds; 2 tbsp unsweetened shredded coconut; 1/2 tsp vanilla extract; Pinch of salt; Optional toppings: toasted coconut flakes, chopped nuts, banana slices, fresh berries, crushed graham crackers

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Coconut Cream Pie Overnight Oats are a creamy, tropical-inspired breakfast that feels like dessert but is made with wholesome, nourishing ingredients. With rich coconut flavor, soft oats, and a hint of sweetness, this no-cook meal is perfect for busy mornings. I love waking up to a ready-to-eat breakfast that tastes indulgent but keeps me full and energized.

Why You’ll Love This Recipe

I love how this recipe gives me the flavors of coconut cream pie without the baking or the sugar crash. The oats soak overnight in coconut milk and yogurt, turning silky and thick by morning. It’s easy to prepare in advance, customizable to my taste, and great for meal prep. Whether I’m at home or on the go, it’s a satisfying way to start the day. Coconut Cream Pie Overnight Oats

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rolled oats
Unsweetened coconut milk (or any non-dairy milk)
Coconut yogurt or plain Greek-style yogurt
Maple syrup or honey (to taste)
Chia seeds (for texture and thickness)
Unsweetened shredded coconut
Vanilla extract
Pinch of salt
Optional toppings: toasted coconut flakes, chopped nuts, banana slices, or fresh berries

Directions

In a jar or container, I mix the oats, coconut milk, yogurt, maple syrup, chia seeds, shredded coconut, vanilla, and salt.
I stir everything well to combine, making sure the oats and chia are fully mixed in.
I cover and refrigerate overnight (or at least 4 hours) to let the oats soften and the mixture thicken.
In the morning, I give it a quick stir and add my favorite toppings like toasted coconut, banana slices, or nuts.

Servings and timing

This recipe makes 1–2 servings, depending on portion size. It takes 5 minutes to prep and needs at least 4 hours (or overnight) to chill.

Variations

I add a spoonful of almond or cashew butter for extra richness.
For more pie-like flavor, I top it with crushed graham crackers or granola before serving.
I swap maple syrup for mashed banana to naturally sweeten it.
I use light coconut milk for a less rich version or full-fat for a creamier texture.

Storage/Reheating

I store the oats in the fridge in an airtight container for up to 4 days. They’re meant to be enjoyed cold, but if I want them warm, I microwave them for 30–60 seconds before topping. Coconut Cream Pie Overnight Oats

FAQs

Can I use steel-cut oats?

No, rolled oats work best for overnight oats. Steel-cut oats don’t soften enough without cooking.

Is this recipe dairy-free?

Yes, as long as I use dairy-free milk and coconut or plant-based yogurt, it’s fully dairy-free.

Can I make it sugar-free?

Absolutely. I leave out the maple syrup or use a sugar-free sweetener or mashed fruit instead.

Can I use quick oats?

Yes, but the texture will be softer and a bit mushier. Rolled oats hold up better overnight.

Do I need to toast the coconut?

Not at all, but I like to toast some for topping to give it a little crunch and added flavor.

Conclusion

Coconut Cream Pie Overnight Oats are a dreamy, creamy way to enjoy a healthy breakfast with all the indulgence of dessert. Packed with fiber, flavor, and tropical vibes, it’s a make-ahead meal I look forward to every morning. Whether I keep it simple or dress it up with fun toppings, this recipe is a keeper in my breakfast rotation.