Coconut Cream Pie Overnight Oats

recipe image of oats coconut cream coconut milk vanilla extract cinnamon maple syrup chia seeds almond butter shredded coconut salt graham crackers whipped cream condensed milk cream cheese sugar substitute honey stevia agave nectar arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight top down mise en place shot

C. Motter Cindy

Coconut Cream Pie Overnight Oats

A creamy, dreamy breakfast that tastes like dessert—no baking required. Perfectly balanced with coconut cream, chia seeds, and a whisper of vanilla, this no-cook overnight oatmeal turns rainy mornings into sweet celebrations.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

Base Oats Mixture

1 cup old-fashioned rolled oats gluten-free if needed
1 cup light coconut milk or almond/oat milk
0.5 cup coconut cream from chilled can, well-shaken
2 tablespoons chia seeds
2 tablespoons maple syrup or honey, adjust to taste
1 teaspoon vanilla extract
0.25 teaspoon ground cinnamon optional but recommended
pinch sea salt
0.25 cup unsweetened shredded coconut plus extra for topping

Toppings (Optional)

2 tablespoons coconut whipped cream store-bought or homemade
2 tablespoons toasted shredded coconut for garnish
2 tablespoons crushed graham crackers for pie-like crunch
1 pinch cinnamon for dusting

Equipment

Mixing bowl
Mason Jars (2)
- Measuring cups and spoons
Fork

Method

Prepare the Base

In a medium mixing bowl, combine the rolled oats, chia seeds, unsweetened shredded coconut, cinnamon, and sea salt. Stir with a fork until evenly distributed.
Add the light coconut milk, coconut cream, maple syrup, and vanilla extract to the dry ingredients. Stir thoroughly with a fork for 1–2 minutes until fully blended and no dry spots remain. The mixture will be loose—that’s correct.
Divide the mixture evenly between two 16-ounce mason jars or airtight containers. Seal tightly with lids.

Chill and Set

Refrigerate for at least 6 hours, but ideally overnight (8–12 hours), to allow the oats and chia seeds to fully absorb the liquid and thicken into a creamy, pudding-like consistency.

Serve and Garnish

In the morning, remove from the refrigerator. Stir each jar gently to redistribute any separated liquid. If too thick, add 1–2 tablespoons of coconut milk or water to loosen.
Top each serving with a dollop of coconut whipped cream, a sprinkle of toasted shredded coconut, a light dusting of cinnamon, and a tablespoon of crushed graham crackers for that authentic coconut cream pie finish.

Nutrition

Calories: 420kcalCarbohydrates: 52gProtein: 9gFat: 22g

Notes

For a vegan version, use maple syrup and coconut whipped cream. To make keto-friendly, replace oats with 2 tbsp chia seeds + 2 tbsp hemp hearts + 1 tbsp ground flaxseed, and use a keto sweetener. Storage: Keeps in the fridge up to 5 days. Freezer-friendly for up to 3 months—thaw overnight in the fridge. To toast coconut: Place shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown (2–3 minutes).

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