Description
A chilled breakfast that captures the creamy, tropical flavors of coconut cream pie, made with rolled oats, coconut milk, and Greek yogurt.
Ingredients
Scale
- 1 cup rolled oats (old-fashioned)
- 1 to 1 1/4 cups full-fat coconut milk (unsweetened)
- 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
Instructions
- In a bowl or mason jar, combine rolled oats, coconut milk, Greek yogurt, chia seeds, maple syrup, vanilla, and shredded coconut.
- Stir well and press a layer of crushed graham crackers on top.
- Refrigerate for at least 6 hours or overnight to set the texture.
- Before serving, stir in coconut cream for extra richness and top with toasted coconut and banana slices.
Notes
Use old-fashioned rolled oats for the best texture. Store in airtight containers for up to 4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook assembly; refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg