Description
A lush, dessert-style take on classic overnight oats that channels coconut cream pie vibes — ready with minimal effort and maximum payoff.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup coconut milk (use canned for extra richness or carton for a lighter finish)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup banana slices (optional)
- Fresh whipped cream, for topping (optional)
- Extra shredded coconut, for garnish (optional)
Instructions
- In a mixing bowl, whisk together the oats, coconut milk, Greek yogurt, shredded coconut, maple syrup (or honey), vanilla, cinnamon, and salt until the mixture looks uniform.
- If you’re adding bananas, fold the slices into the oat mix gently so they don’t turn to mush.
- Spoon the mixture into two sealable jars or containers, dividing it evenly.
- Close the lids and chill in the refrigerator for at least 4 hours — overnight is ideal so the oats soften and flavors meld.
- When you’re ready to eat, stir each jar to recombine any separated liquid. Top with a swirl of whipped cream and a sprinkle of shredded coconut if you like.
Notes
- For a chocolate version, stir in 1 tablespoon of cocoa powder before refrigerating.
- Add 1 tablespoon of peanut butter for a nutty, creamier profile.
- Swap coconut milk for almond, oat, or your preferred milk to change the flavor or reduce richness.
- These keep well in the fridge for up to 3 days — convenient for weekday breakfasts.
Nutrition
- Serving Size: 1serving
- Calories: 350kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg