Coconut Cream Pie Overnight Oats

Update : March 31, 2026

why make this recipe

This Coconut Cream Pie Overnight Oats recipe gives a sweet, creamy breakfast with little work. You make it the night before and wake up to a ready, tasty bowl. It uses common ingredients and feels like a dessert but is healthy enough for breakfast.

introduction

This dish tastes like coconut cream pie but stays simple and fast. The oats soak in coconut milk and yogurt for creaminess. Add banana and shredded coconut for flavor and texture. It is good for busy mornings and easy to change to your taste.

Ingredients :

1 cup rolled oats
1 cup coconut milk
1/2 cup Greek yogurt
1/4 cup shredded coconut
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
A pinch of salt
Sliced bananas and additional shredded coconut for topping

Directions :

In a medium bowl, combine rolled oats, coconut milk, Greek yogurt, shredded coconut, honey, vanilla extract, and a pinch of salt. Stir until well mixed. Divide the mixture into jars or containers and cover. Refrigerate overnight. In the morning, give the oats a good stir and top with sliced bananas and more shredded coconut before serving.

how to make Coconut Cream Pie Overnight Oats

Put oats, coconut milk, yogurt, shredded coconut, sweetener, vanilla, and salt in a bowl.
Stir until the mix looks even.
Put into jars or containers and close lids.
Chill in the fridge for at least 6–8 hours or overnight.
Stir before eating and add banana and extra coconut on top.

how to serve Coconut Cream Pie Overnight Oats

Serve cold from the fridge. Spoon into a bowl or eat from the jar. Top with sliced bananas and a sprinkle of shredded coconut. You can add a few chopped nuts or a few berries if you like.

how to store Coconut Cream Pie Overnight Oats

Keep covered in the fridge for up to 3–4 days. Stir well before eating. If it gets too thick, add a splash of coconut milk to loosen it.

tips to make Coconut Cream Pie Overnight Oats

Use old-fashioned rolled oats for the best texture.
If you want dairy-free, use a plant-based yogurt instead of Greek yogurt.
Sweeten to taste—start with less honey or maple syrup and add more if needed.
If shredded coconut is dry, toast it lightly in a pan for more flavor.
Divide into single jars for easy grab-and-go breakfasts.

variation (if any)

Tropical: Add diced pineapple or mango.
Nutty: Stir in 1–2 tablespoons of almond or peanut butter.
Chocolate coconut: Add 1 teaspoon cocoa powder or a sprinkle of mini chocolate chips.
Lighter: Use low-fat yogurt or less sweetener.

FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes, but texture will be softer. Quick oats soak faster and can become mushy.

Q: Can I make this recipe without yogurt?
A: Yes. Use extra coconut milk or a dairy-free yogurt to keep it creamy.

Q: How long does it keep in the fridge?
A: It stays good for 3–4 days if covered. Stir and check smell before eating.

Q: Can I heat overnight oats?
A: Yes. Warm them gently in a pot or microwave, but they are usually eaten cold.

Q: Can I add protein powder?
A: Yes. Mix in one scoop of your favorite protein powder, but you may need extra liquid.

Conclusion

For another version with photos and notes, see the Coconut Cream Pie Overnight Oats recipe on Eat. Drink. Love: Coconut Cream Pie Overnight Oats – Eat. Drink. Love. For a similar take and extra tips, check the Big Bites Exclusive: Overnight Coconut Cream Pie Oats.