Introduction
Imagine opening the fridge to a jar that smells faintly of toasted coconut and vanilla — a creamy, spoonable breakfast that greets you with the soft chew of oats, the decadent silk of coconut cream, and the gentle tang of yogurt. Coconut Cream Pie Overnight Oats is comfort in a jar: cool and luscious on the tongue, with layers of texture from shredded coconut, crunchy nuts, or bright fresh fruit. It’s the kind of breakfast that makes you pause, take a slow breath, and feel a little indulgent before your day even begins.
This recipe shines on busy mornings, cozy weekend brunches, or as a make-ahead treat for guests. If you love other no-fuss breakfasts, you might also enjoy the bright, protein-packed Blueberry Chia Overnight Oats, which pairs the same convenience with a very different flavor profile.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 0 minutes (refrigeration required)
- Total Time: 10 minutes active + overnight chill (about 8 hours)
- Servings: 2 (makes two 1-cup jars)
- Difficulty Level: Easy — no cooking, minimal hands-on time
Nutrition Highlights
Estimated nutrition per serving (recipe makes 2 servings). Values are approximate and calculated using USDA FoodData Central values and aligned with guidance from reputable health sources such as the Mayo Clinic for macronutrient reporting.
Per serving (approximate)
- Calories: 480–500 kcal
- Protein: 16–18 g
- Carbohydrates: 40–45 g (of which sugars ≈ 8–10 g)
- Fat: 25–30 g (largely from coconut cream)
- Fiber: 3–5 g
- Sodium: ~100–150 mg
Notes: These are estimates. Coconut cream contributes most of the calories and saturated fat in this recipe; swapping to light coconut milk or lowering coconut cream will reduce total calories and fat. For tailored advice regarding saturated fat and dietary needs, consult government dietary guidelines or your healthcare provider (sources: USDA FoodData Central, Mayo Clinic).
Why You’ll Love It
- Decadent-but-simple: It delivers the flavor profile of coconut cream pie without baking, sugar spikes, or fuss.
- Make-ahead convenience: Prepares in minutes the night before — perfect for busy mornings, packed lunches, or quick post-workout refueling.
- Comfort and nostalgia: The familiar coconut-and-vanilla aroma evokes holidays and family breakfasts while feeling fresh and modern.
- Flexible for diets: With a few swaps, it can be made vegan, lower in saturated fat, or higher in protein to suit different goals.
Preparation Guide
Ingredients
- 1 cup rolled oats
- 1 cup coconut cream
- 1 cup yogurt (plain — Greek or regular; see substitutions)
- 1 tablespoon sweetener (honey, maple syrup, or sugar)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Toppings (e.g., shredded coconut, fruit, nuts)
Optional ingredients and substitutions
- For vegan: use plant-based yogurt (coconut, soy, or almond) and maple syrup instead of honey.
- Lower-fat option: replace part or all of the coconut cream with light coconut milk or additional yogurt.
- Extra protein: swap to high-protein Greek yogurt or add 1 scoop of unflavored protein powder.
- Gluten-free: ensure oats are certified gluten-free.
Step-by-step Instructions
- Measure and combine: In a medium bowl, add 1 cup rolled oats, 1 cup coconut cream, 1 cup yogurt, 1 tablespoon sweetener, 1/2 teaspoon vanilla extract, and a pinch of salt.
- Stir to integrate: Mix until the oats are fully coated and the sweetener is dissolved. The texture should be thick but spoonable. Avoid over-beating — gentle folding keeps a creamy texture.
- Portion and chill: Transfer the mixture into two jars or airtight containers. Seal and refrigerate overnight (about 6–12 hours).
- Morning finish: In the morning, stir the oats. If mixture is too thick, stir in a splash of coconut milk, dairy milk, or yogurt until you reach desired consistency.
- Add toppings and serve: Top with shredded coconut, fresh fruit (mango, banana, or berries), toasted nuts, or a sprinkle of cinnamon. Enjoy chilled.
Practical tips
- Texture control: If you prefer a creamier, less chewy oat, use slightly more coconut cream or additional yogurt. If you like chewier oats, use a touch less liquid.
- Sweetness: Adjust sweetener to taste after chilling — flavors meld overnight and sweetness can intensify.
- Toast coconut: Lightly toasting shredded coconut in a dry pan for 2–3 minutes adds an irresistible nutty aroma and crunch.
Best Pairings
- Morning beverages: Serve alongside a bold coffee or a lightly sweetened matcha latte to complement coconut’s natural richness.
- Fruit pairings: Tropical fruits — pineapple, mango, or passionfruit — heighten the coconut profile. Berries add bright acidity that balances the richness.
- Savory contrast: For a brunch spread, present the oats with a savory option like eggs or a seafood dish; try pairing with a citrusy savory entrée such as baked cod with coconut lemon cream sauce to echo the coconut theme in a meal.
- Snack box: Pack a jar with a small side of toasted almonds or a hard-boiled egg to create a balanced portable meal.
Keeping it Fresh
- Room temperature: Do not store overnight oats at room temperature — dairy and coconut cream require refrigeration.
- Refrigeration: Store sealed in the refrigerator for up to 3–4 days. Freshness and texture are best within the first 2 days.
- Freezer: Freezing is not recommended for best texture — coconut cream and yogurt can separate. If you must freeze, use an airtight container up to 1 month; thaw overnight in the fridge and stir vigorously (note: texture will change).
Chef’s Advice
- Choose quality coconut cream: Full-flavored canned coconut cream (not cream of coconut confection) gives the richest result. If the coconut cream is separated, whisk until smooth before measuring.
- Yogurt selection: Greek yogurt yields thicker, tangier oats and boosts protein; regular yogurt gives a silkier mouthfeel. For plant-based versions, a thicker coconut or soy yogurt keeps the texture satisfying.
- Balance fats: Because coconut cream is high in saturated fat, consider using half coconut cream and half yogurt or light coconut milk if you want a lighter profile.
- Layer flavors: A tiny pinch of flaky sea salt on top of sweet toppings brightens the overall flavor — like a finishing salt on dessert.
Creative Twists
- Mango-Coconut Crunch: Fold in diced mango and toasted macadamia nuts; top with lime zest for a Hawaiian-inspired jar.
- Chocolate Coconut Dream: Stir 1 tablespoon cocoa powder into the mix and top with dark chocolate shavings and sliced banana.
- Spiced Tropical: Add 1/2 teaspoon ground cardamom or cinnamon into the base and top with roasted coconut and pistachios.
- High-Protein Vegan: Use soy or pea-protein yogurt and add a scoop of plant-protein powder; sweeten with maple syrup and add hemp seeds for extra protein and texture.
Recipe Q&A
Q: Can I use quick oats instead of rolled oats?
A: Yes — quick oats will absorb more liquid and yield a softer, porridge-like texture. Reduce refrigeration time slightly if you prefer less softness.
Q: My oats are watery in the morning. What happened?
A: Stir and let sit for 10–15 minutes; if still too thin, add a spoonful of yogurt or a few tablespoons of oats and chill 30–60 minutes to thicken. Over-stirring before chilling can sometimes prevent proper thickening.
Q: How can I reduce calories/fat while keeping coconut flavor?
A: Substitute half the coconut cream with low-fat yogurt or light coconut milk; add toasted coconut as a garnish to retain the coconut aroma without as many calories.
Q: Is this recipe suitable for children?
A: Yes, but consider reducing added sweetener and avoid nuts for very young children due to choking risks. Use age-appropriate portion sizes.
Q: Can I prepare single servings in jars for grab-and-go?
A: Absolutely — this recipe scales well. Store individual jars in the fridge and grab one for a portable breakfast or snack.
Conclusion
This Coconut Cream Pie Overnight Oats recipe is an effortless way to bring creamy, tropical comfort to your mornings without turning on the oven. It’s adaptable, travel-friendly, and endlessly customizable — try one of the Creative Twists or build your own topping bar for guests. If you want to explore other inspiring takes on this flavor profile or compare techniques, check out this version from Lemons & Zest’s Coconut Cream Pie Overnight Oats and a different spin at Eat. Drink. Love.’s Coconut Cream Pie Overnight Oats.
If you try the recipe, please share your photos and swaps — I love seeing how readers make it their own. Happy spooning!
Print
Coconut Cream Pie Overnight Oats
- Total Time: 480 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A creamy and spoonable breakfast featuring rolled oats, coconut cream, and yogurt, topped with your choice of fruits and nuts.
Ingredients
- 1 cup rolled oats
- 1 cup coconut cream
- 1 cup yogurt (plain — Greek or regular)
- 1 tablespoon sweetener (honey, maple syrup, or sugar)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Toppings (e.g., shredded coconut, fruit, nuts)
Instructions
- In a medium bowl, combine rolled oats, coconut cream, yogurt, sweetener, vanilla extract, and salt.
- Mix until fully integrated and avoid over-beating to keep a creamy texture.
- Transfer the mixture into two jars or airtight containers and refrigerate overnight (about 6–12 hours).
- The next morning, stir the oats and adjust consistency with coconut milk, dairy milk, or yogurt as needed.
- Top with shredded coconut, fresh fruit, nuts, or a sprinkle of cinnamon. Enjoy chilled.
Notes
Coconut cream contributes most of the calories and saturated fat; consider using light coconut milk or yogurt for a lower-calorie option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: Refrigeration
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 9g
- Sodium: 125mg
- Fat: 28g
- Saturated Fat: 24g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 5mg
