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Coconut Cream Pie Overnight Oats means pie for breakfast! These simple overnight oats are packed with goodness and tastes like one of my favorite pie flavors!
It’s that time. Back. To. School.
Yikes. How did this happen? Where did summer go? How am I going to get back into a routine, etc. etc. ETC.!
Friends, you know I always have you covered with these two perfect words: Overnight Oats. There is a reason these are my most popular recipes on the blog. They are so simple and so practical during the week. Breakfast is literally made and ready the second you wake up for work or school or wherever you have to head in the morning. Grab your jar and hustle out the door. You are all set!
I have made just about every flavor of Overnight Oats under the sun and I am very upset with myself that it took so long for me to create this Coconut Cream Pie version.
I mean, Coconut Cream Pie is my second favorite pie, only being beaten by Pumpkin Pie. This was a big miss on my part so I hope you will forgive me for the wait on such a creamy, irresistible breakfast. It’s a dream come true!
For this recipe, I upped the chia seed game. I often use chia seeds and flax, but wanted to go a bit heavier on the chia seeds for added protein and fiber–mainly because I assume we all need an extra boost as we move into new routines and new early wake up calls. I also played around with both coconut yogurts and coconut butter. I prefer the version with the coconut butter but coconut butter isn’t something that everyone has on hand so the yogurt is another option to add even more coconut flavor.
Speaking of coconut butter, unless you literally have zero, and I mean ZERO, time on your hands, do NOT buy coconut butter.
It is so easy and soooo affordable to make. All you have to do is add about a cup, or more depending on how much you want, of shredded coconut into the food processor and process until it becomes smooth. It takes about 10-15 minutes and its so good. Making it will cost you a couple dollars but buying it can cost anywhere from $8-$12. Not worth it in my mind.
If you decide to go with the coconut yogurt, you may not need as much sweetener or maple so add the maple after the yogurt and taste. And then of course the rolled oats, regular or gluten free is fine! I also bounce between unsweetened almond milk and coconut milk for this one. Your favorite milk is really fine in overnight oats so choose what you like the flavor of best. We just always have almond milk in the house but don’t always have coconut milk. And when it comes to regular milk, I feel like every time I grab the carton it’s gone or it has gone bad so maybe it’s just my luck!
One last thing, I get a LOT of questions about what containers I use to make my overnight oats.
- 1/2 c rolled oats regular or gluten free
- 2/3 c unsweetened coconut milk or milk of choice
- 2 T shredded coconut
- 1 T chia seeds
- 2 tsp pure maple syrup
- 1-2 tsp coconut butter (optional: a spoonful of coconut flavored yogurt is a great option)
- 1/2 tsp vanilla
- Dash of sea salt
Combine all ingredients in a bowl or jar that can be sealed tight.
Stir well to combine.
Seal jar and refrigerate over night or at least 4 hours.
Serve warm or cold and with desired garnishes such as toasted coconut flakes, fresh berries or even sliced almonds!
If you are not using coconut butter, a couple spoonfuls of coconut yogurt could be subbed or just omit it completely!