If There’s Pie for Breakfast, I’m In
Alright, here’s the honest truth: mornings and I have a complicated relationship. Some days, I’m all jazzed up to make French toast or something with fifty steps. But most days? I want breakfast to basically make itself. That’s how I fell for these Coconut Cream Pie Overnight Oats.
The first time I tried this was actually by accident, trying to use up a can of coconut milk left over from my ill-fated curry adventure (don’t ask, but the smoke alarm got involved…). Suddenly, oatmeal tasted like dessert and I’ve never looked back. Now my husband gives me that suspicious look each time he spies the mason jars in the fridge—he thinks I’m hiding dessert from him. Honestly, not always wrong.
Why You’ll Love Making (and Eating) These
I make these Coconut Cream Pie Overnight Oats when I need a treat but also, like, I really need to get my act together and eat something that isn’t just coffee in the mornings. My family goes crazy for this—especially if I toss a handful of chocolate chips on top (no judgment). Plus, it’s ridiculously forgiving; if you forget it in the fridge an extra day, it’s actually even better. Not gonna lie, I tried to skip the toasting step once because, ugh, mornings, but I regretted it—the coconut is way happier toasted.
Here’s What You’ll Need (& What I Use When I’m Out of Stuff)
- 1 cup rolled oats (I sometimes grab quick oats if that’s all I have, but old-fashioned gets you better chew)
- 1 cup canned coconut milk, full fat (honestly, those little cartons of coconut beverage work too, it’s not a pie contest)
- ½ cup plain Greek yogurt (or vanilla, if you want it sweeter and are out of the plain—my aunt swears by non-dairy yogurt)
- 2 tablespoons maple syrup (honey is fine, or brown sugar if you’re, as my grandma says, “in a pinch”)
- ⅓ cup unsweetened shredded coconut (I confess, sweetened shreds sneak in sometimes)
- 2 tablespoons chia seeds (optional, but I think it helps that lovely pudding-y texture)
- 1 teaspoon pure vanilla extract (or coconut extract, but that stuff is wild, go easy)
- A tiny pinch of salt (seriously, don’t skip it—it wakes everything up!)
- Optional toppers: whipped cream (the cheat-from-a-can kind is what I usually grab), extra toasted coconut, sliced banana or pineapple, a handful of chopped almonds
Let’s Throw It All Together
- Toast the coconut: Grab a dry skillet, medium heat, toss those coconut shreds in. Stir ‘em about—don’t walk away (I’ve burned way too many). Once your kitchen smells a bit like a tropical bakery and they look golden, set them aside.
- Mix the base: In a medium bowl or, honestly, straight into a big ol’ jar, combine oats, coconut milk, yogurt, maple syrup, chia seeds, vanilla, and salt. Stir it like you mean it.
- Add (most of) the coconut: Save a sprinkle for topping, but get the rest into your mixture. Mix again—this is where I usually sneak a taste.
- Seal and stash: Cover the bowl or jar and pop it in the fridge. Give it at LEAST 4 hours, but overnight is best. (I once tried to eat it after 2 hours and… well, let’s just say, not the pie vibes I wanted.)
- Stir & serve: In the morning, those oats should be all soft and pudding-y. Give a good stir! Now top with more toasted coconut, whipped cream (if you dare), fruit, nuts—whatever’s calling your name. Then go eat it somewhere sunny, it’s only right.
A Few Notes for Sanity
- I’ve discovered it thickens up a LOT, so if you wake up to something a bit stodgy, splash in more coconut milk. (I used to panic about this but now I sort of look forward to that morning remix.)
- Don’t sweat measurements too much—a little more yogurt or oats never hurt anything. I mean, maybe don’t empty the salt shaker in, but you know what I mean.
Tinkering Around with Variations
- Once tried adding lime zest and whoa, it was like Key lime pie for breakfast. Highly recommend if you like things zippy.
- Chocolate chips are, well, obvious. Tried mango once but, eh, it made everything weirdly soupy. Not my best call, honestly.
- No chia seeds? Just skip 'em or substitute ground flax, but it’ll be a little less creamy.
Do I Need Fancy Tools?
You don’t need anything fancier than a bowl and a spoon, really. But, honestly, a screw-top mason jar means you can shake it all together like you’re making a cocktail (which probably says too much about my kitchen habits…). If you don’t have a jar at all, go with old-fashioned Tupperware—it still tastes like heaven.
How to Store It (If It Lasts!)
Pop the oats in the fridge, covered, and they’re good for two—sometimes three—days. Though honestly, in my house it never makes it through the second sunrise. And yes, they freeze okay, but the texture, I dunno, it gets a bit funky when thawed.
Bringing It to the Table
Scoop the oats into a bowl or just eat right out of the jar (no shame!). My youngest insists on little parasol drink umbrellas when I make these for summer breakfasts, which I say is good for morale. Hot tip: extra whipped cream hides any last-minute oat crumbles you might not want to show off to guests.
Real-Life "Pro" Tips (Ahem… Things I Learned the Hard Way)
- Don’t be tempted to skip toasting the coconut. I tried and, well, never again. It makes a world of difference—plus the burnt coconut smell lingers, not in a good way.
- If you’re mixing in a jar, actually use a fork, not a spoon—it gets all the bits from the bottom (I found this out after poking at unmixed chia goo for five minutes…)
- I once tried rushing and served these after just an hour. Nope. Grits galore. Patience, at least once, really is a virtue.
Frequently Asked (and Occasionally Hilarious) Questions
- Can I use steel-cut oats instead of rolled?
- I get this a lot. Eh, technically yes, but you’ll have to soak them longer—like a full 24 hours—and the result is much chewier. Not my cup of tea, but try it if you’re curious!
- Is it supposed to look so thick?
- Yep, it thickens up once it chills. Just add a splash more coconut milk if you like it looser. Or, honestly, just dig in as is—the pie vibes are real!
- What if I’m out of Greek yogurt?
- Go ahead and use regular yogurt, non-dairy, or even skip it (add a tad more milk instead). Texture changes a bit but the world keeps spinning.
- Do I have to toast the coconut?
- No. But I think you’ll like it more if you do. Trust me, non-toasted is fine in a pinch, but you’ll miss that crispy crunch.
- Is this breakfast or dessert?
- In my house, it’s both—sometimes in the same day. Oops.
Okay, there we have it! If you try this and invent some wild variation, let me know—unless it involves black licorice, not sure I’m ready for that adventure just yet.
Ingredients
- 1 cup rolled oats (I sometimes grab quick oats if that’s all I have, but old-fashioned gets you better chew)
- 1 cup canned coconut milk, full fat (honestly, those little cartons of coconut beverage work too, it’s not a pie contest)
- ½ cup plain Greek yogurt (or vanilla, if you want it sweeter and are out of the plain—my aunt swears by non-dairy yogurt)
- 2 tablespoons maple syrup (honey is fine, or brown sugar if you’re, as my grandma says, “in a pinch”)
- ⅓ cup unsweetened shredded coconut (I confess, sweetened shreds sneak in sometimes)
- 2 tablespoons chia seeds (optional, but I think it helps that lovely pudding-y texture)
- 1 teaspoon pure vanilla extract (or coconut extract, but that stuff is wild, go easy)
- A tiny pinch of salt (seriously, don’t skip it—it wakes everything up!)
- Optional toppers: whipped cream (the cheat-from-a-can kind is what I usually grab), extra toasted coconut, sliced banana or pineapple, a handful of chopped almonds
Instructions
-
1Toast the coconut: Grab a dry skillet, medium heat, toss those coconut shreds in. Stir ‘em about—don’t walk away (I’ve burned way too many). Once your kitchen smells a bit like a tropical bakery and they look golden, set them aside.
-
2Mix the base: In a medium bowl or, honestly, straight into a big ol’ jar, combine oats, coconut milk, yogurt, maple syrup, chia seeds, vanilla, and salt. Stir it like you mean it.
-
3Add (most of) the coconut: Save a sprinkle for topping, but get the rest into your mixture. Mix again—this is where I usually sneak a taste.
-
4Seal and stash: Cover the bowl or jar and pop it in the fridge. Give it at LEAST 4 hours, but overnight is best. (I once tried to eat it after 2 hours and… well, let’s just say, not the pie vibes I wanted.)
-
5Stir & serve: In the morning, those oats should be all soft and pudding-y. Give a good stir! Now top with more toasted coconut, whipped cream (if you dare), fruit, nuts—whatever’s calling your name. Then go eat it somewhere sunny, it’s only right.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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