Description
Enjoy a creamy and tropical Coconut Cream Pie Overnight Oats recipe that’s perfect for a quick, nutritious, and delicious breakfast. This no-cook dish combines rolled oats soaked overnight in coconut milk and yogurt, enriched with chia seeds for thickness, and naturally sweetened with pure maple syrup. The addition of shredded coconut adds delightful texture and flavor, creating a dairy-free, vegan-friendly treat that feels indulgent yet healthy.
Ingredients
Scale
Oats Base
- 1 cup Rolled Oats (Use certified gluten-free oats for a gluten-free version.)
- 1 cup Coconut Milk (Substitute with any non-dairy milk if needed.)
- 2 tablespoons Chia Seeds (Helps thicken the mixture.)
- 2 tablespoons Pure Maple Syrup (Offers natural sweetness.)
- 1 teaspoon Vanilla Extract (Enhances the flavor profile.)
- 1 pinch Sea Salt (Enhances sweetness.)
Creamy Layer
- 1 cup Coconut Yogurt (Any plant-based yogurt is a substitute.)
Toppings
- 1/4 cup Shredded Coconut (Opt for unsweetened.)
Instructions
- Combine dry ingredients: In a mixing bowl, add 1 cup rolled oats, 2 tablespoons chia seeds, 1 pinch sea salt, and 1/4 cup shredded coconut. Stir to evenly distribute the ingredients.
- Add liquids and sweeteners: Pour in 1 cup coconut milk, 1 cup coconut yogurt, 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract. Mix thoroughly until all ingredients are well combined and the oats are fully immersed.
- Refrigerate overnight: Transfer the mixture to individual jars or a sealed container. Cover and refrigerate for at least 6 hours or preferably overnight to allow the oats and chia seeds to absorb the liquid and soften.
- Serve chilled: After soaking, stir the oats gently before serving. Optionally, top with extra shredded coconut or fresh fruit for added texture and flavor.
Notes
- Use certified gluten-free oats to make the recipe gluten-free.
- For a variation, substitute coconut yogurt with any plant-based yogurt of your choice.
- Maple syrup can be adjusted or replaced with honey if not vegan.
- Ensure to soak the oats for at least 6 hours to achieve the best texture.
- This recipe is naturally vegan and dairy-free.
