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Several small glass jars filled with Coconut Cream Pie Overnight Oats, showcasing distinct layers of creamy oatmeal and bright white yogurt on a bright and airy white marble background.

Coconut Cream Pie Overnight Oats: A Creamy Dessert-Inspired Breakfast

Wake up to decadent Coconut Cream Pie Overnight Oats. This easy, meal-prep breakfast features luscious layers of creamy coconut oatmeal, smooth white yogurt, and crunchy golden brown toasted coconut flakes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 jars
Course: Breakfast, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Old fashioned rolled oats Divided evenly between jars (90g total)
  • 1 cup Full-fat canned coconut milk Divided evenly (240ml total)
  • 2 tbsp Chia seeds Provides pudding-like structure (30g total)
  • 2 tbsp Pure maple syrup For natural sweetness (30ml total)
  • 1 tsp Vanilla extract Enhances aromatics (5ml total)
  • 1 pinch Fine sea salt Balances the sweetness (2g total)
  • 1/2 cup Plain Greek or coconut yogurt Provides the stark white visual layer (120g total)
  • 4 tbsp Unsweetened large coconut flakes Toasted for the topping (20g total)

Equipment

  • 2 Glass Mason Jars (8 oz or 16 oz) Essential for presenting the distinct visual layers of oats and yogurt.
  • 1 Small Stainless Steel Skillet Required for evenly toasting the coconut flakes to a golden brown.

Method
 

Preparation and Assembly
  1. In a medium bowl, whisk together the rolled oats, chia seeds, sea salt, coconut milk, maple syrup, and vanilla extract. Let the mixture rest for 5 minutes, then stir again to evenly distribute the swelling chia seeds.
  2. Divide the hydrated oat mixture evenly into two small glass jars. Gently tap the jars to level the mixture. Carefully spoon the thick white yogurt over the oats, spreading it into an even, distinct layer.
  3. Place a dry skillet over medium-low heat. Add the unsweetened coconut flakes in an even layer. Stir continuously for 3 to 5 minutes until they release a nutty aroma and turn deeply golden brown. Immediately transfer to a plate to cool.
  4. Seal the glass jars tightly and refrigerate for at least 4 hours, preferably overnight. Just before serving, generously top the stark white yogurt layer with the cooled, golden brown toasted coconut flakes.

Notes

Tip 1: For the crispiest texture, store the toasted coconut flakes in a dry, airtight container at room temperature and only add them to the jars right before eating.
Tip 2: Do not substitute instant oats for rolled oats, as they will compromise the structural integrity and chewy texture of the dish.