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Coconut Cream Pie Overnight Oats captures the creamy, tropical flavors of the classic dessert in a quick, make-ahead breakfast everyone will enjoy. I’ve tested this version several times to balance richness and texture so it stays pleasantly creamy without getting gummy. For a comparable twist on dessert-inspired oats, I also referenced another take on this flavor here: Coconut Cream Pie Overnight Oats.

Why Make This Recipe

Flavor: It tastes like a chilled coconut cream pie for breakfast — coconut, vanilla, and a hint of graham-cracker crunch.
Convenience: Mix in 10 minutes and refrigerate overnight; grab-and-go mornings become effortless.
Nutrition: Rolled oats and chia seeds add fiber and slow-release energy to keep you full.
Versatility: Eat it cold, warmed, or layered as a parfait for guests. I love it because it satisfies dessert cravings without the fuss of baking.
Crowd-pleasing: Great for brunches or meal prep; it feels indulgent but is simple to scale — similar comfort to recipes like this Boston Cream Pie variation: Boston Cream Pie.

Recipe Overview

Prep time: 10 minutes
Chill time: 6–8 hours (or overnight)
Total time: 6 hours 10 minutes (active time 10 minutes)
Servings: 2 generous breakfasts (or 4 small parfaits)
Difficulty: Easy
Method: No-cook assembly; refrigeration sets the texture. Light toasting of shredded coconut or graham crumbs is optional and done on the stovetop or under the broiler.

My Experience Making This Recipe

I tested this recipe across different milks and oats to find a balance that stays creamy after 24–48 hours. I discovered that using a touch of full-fat coconut milk plus Greek yogurt gives a stable, luscious texture without excess separation. Toasting the coconut and using a bit of crushed graham cracker on top made the flavor convincingly pie-like.

How to Make Coconut Cream Pie Overnight Oats

This is a simple stir-and-chill method. Combine rolled oats with coconut milk, Greek yogurt, chia seeds, maple syrup, vanilla, and shredded coconut in a bowl or mason jar. Stir well, press a layer of crushed graham crackers (about 2 tablespoons) on top or between layers if you want a crust effect, then refrigerate for at least 6 hours. Before serving, stir in 1–2 tablespoons of canned coconut cream (the thick upper layer from chilled full-fat coconut milk) for extra richness and top with toasted coconut and banana slices.

Basic measurements for 2 servings:

1 cup rolled oats (old-fashioned)
1 to 1 1/4 cups full-fat coconut milk (unsweetened) — adjust for desired thickness
1/2 cup plain Greek yogurt (or dairy-free coconut yogurt)
2 tbsp chia seeds
2 tbsp maple syrup (or honey)
1/3 cup unsweetened shredded coconut (plus extra for toasting)
1/2 tsp vanilla extract
Pinch of salt
2 tbsp crushed graham crackers for topping
Optional: 2 tbsp coconut cream (for swirl before serving), banana or toasted coconut for garnish

Equipment: mixing bowl or 16 oz mason jars, whisk or fork, measuring cups, small skillet for toasting.

Expert Tips for Success

Oats choice: Use old-fashioned rolled oats for the best texture; quick oats will turn mushy and steel-cut oats won’t soften completely.
Liquid ratio: Start with a 1:1 ratio (1 cup oats to 1 cup milk) and increase to 1 1/4 cups if you like a looser result; chia seeds will thicken over time.
Coconut cream: Chill a can of full-fat coconut milk for several hours and scoop the firm cream on top; 1–2 tablespoons stirred in before serving gives a true pie-like richness. For inspiration on related pastry flavors, see this creative take on Boston Cream Pie Cupcakes: Boston Cream Pie Cupcakes.
Toasting: Gently toast shredded coconut in a dry skillet over medium heat for 2–4 minutes, tossing constantly until golden — it intensifies flavor and prevents sogginess on top.
Containers: Use wide-mouth mason jars so you can layer and stir easily; they’re dishwasher-safe and perfect for grab-and-go breakfasts.

How to Serve Coconut Cream Pie Overnight Oats

Parfait style: Layer oats with extra Greek yogurt and crushed graham crackers in a glass for brunch presentation. I like to alternate layers for contrast in texture.
Toppings: Add banana slices, toasted coconut, a sprinkle of flaky sea salt, and a drizzle of honey or melted coconut butter.
As a dessert: Serve in small ramekins with a dollop of whipped cream (or coconut whipped cream) and a dusting of toasted coconut for an after-dinner treat.
Occasion ideas: Bring to a potluck breakfast or prepare for weekend guests — the pie-inspired presentation reads festive and thoughtful, akin to creative savory-sweet combos like this coconut chicken curry: Coconut Chicken Curry.

Storage and Reheating Guide

Store overnight oats covered in airtight jars or containers in the refrigerator for up to 4 days. If you want to prep a larger batch, assemble the dry base (oats, chia, dry coconut) and store it separately, then add liquids the night before serving. Freezing is not ideal for texture, but you can freeze portions without toppings for up to 3 months in freezer-safe jars (leave headspace). Thaw in the fridge overnight and stir in a splash of milk to refresh. To warm, microwave a single jar for 30–45 seconds, stir, and add extra milk if needed to loosen.

Recipe Variations

Dairy-free: Swap Greek yogurt for coconut yogurt and use full-fat coconut milk; omit dairy to keep it vegan.
Lower sugar: Reduce maple syrup to 1 tbsp and sweeten with mashed banana or a few drops of stevia if needed.
Tropical boost: Fold in 1/4 cup diced mango or pineapple before chilling for a fruity riff on coconut cream.
Protein-packed: Stir in 1 scoop of vanilla protein powder (about 20–25 g) and increase liquid by 2–3 tablespoons to maintain texture.

Nutritional Highlights

Fiber-forward: Rolled oats and chia seeds provide soluble fiber that supports steady energy and gut health.
Healthy fats: Full-fat coconut milk and shredded coconut supply medium-chain triglycerides (MCTs) for satiety.
Allergens and portions: Contains coconut and potentially dairy (if using Greek yogurt); avoid if allergic to tree nuts or coconut. This recipe yields two servings — aim for one jar per person as a balanced breakfast portion.

Troubleshooting Common Issues

Too thin after chilling: Stir in 1–2 tablespoons of chia seeds and refrigerate 30–60 minutes to thicken, or add more oats gradually.
Too thick or gummy: Stir in a splash (1–2 tbsp) of milk and let sit 10–15 minutes before serving; using less chia helps prevent over-thickening.
Soggy topping: Don’t add toasted coconut or graham crumbs until just before serving to maintain crunch.

Frequently Asked Questions

Q1: Can I use quick oats or instant oats?
A1: Yes, but quick oats absorb liquid faster and can become mushy after long refrigeration. If using quick oats, reduce chilling time to 3–4 hours and use a slightly higher liquid ratio (1 1/3 cups milk per cup oats).

Q2: How long will these keep in the fridge?
A2: Stored airtight, they stay well for up to 4 days. After day 3 texture changes may occur; refresh by stirring in a splash of milk and adding fresh toppings.

Q3: Can I make this gluten-free?
A3: Use certified gluten-free rolled oats and ensure your graham crackers (if used) are gluten-free to keep the recipe safe for gluten-sensitive eaters.

Q4: What’s the best way to get the “pie” flavor without extra sugar?
A4: Focus on high-quality vanilla extract (1/2 tsp), a pinch of flaky sea salt, and toasted shredded coconut. A small amount of mashed ripe banana or a teaspoon of natural coconut extract can amplify sweetness without refined sugar.

Conclusion

If you want a breakfast that tastes like dessert but behaves like meal prep, this Coconut Cream Pie Overnight Oats hits the mark — for another tested version with similar flavor goals see this recipe: Coconut Cream Pie Overnight Oats | Lemons & Zest | Oatmeal Recipe.