Description
A creamy, dreamy overnight oats recipe inspired by coconut cream pie. Perfect for meal prep and packed with tropical flavor.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup coconut milk (canned, full-fat)
- 1/4 cup almond milk (unsweetened)
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
- For the topping:
- 2 tbsp shredded coconut (toasted)
- 1 tbsp coconut cream (from canned coconut milk)
- 1 tsp honey or agave (optional)
Instructions
1. Prepare the Crust:
- 1. In a mason jar or airtight container, combine all oat ingredients (oats, coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt). Stir well.
- 2. Seal the container and refrigerate overnight (or at least 4 hours).
- 3. Before serving, toast the shredded coconut in a dry pan over medium heat until golden (1-2 minutes).
- 4. Top oats with coconut cream, toasted coconut, and a drizzle of honey if desired.
Notes
For best texture, use full-fat canned coconut milk. Leftovers keep for 2-3 days in the fridge. Add fresh mango or banana for extra tropical flavor.