Coconut Cream Pie Overnight Oats

This Coconut Cream Pie Overnight Oats began as a kitchen experiment on a slow Sunday when I wanted the indulgence of a slice of coconut cream pie without the oven time or the guilt. I discovered the combination of canned coconut milk, plain Greek yogurt, and a touch of maple syrup when I was aiming for creamy texture with bright, clean flavors. The result was so close to the real thing that my family started requesting it for breakfast, dessert, and even as a late-night snack. It’s one of those recipes that feels both comforting and a little decadent, yet is simple enough to make on a weekday.

I first made this jarred version for a weekend brunch with friends, and watching people’s faces after their first spoonful told me I had stumbled on something special. The shredded unsweetened coconut adds delicate chew and aroma, while the vanilla and cinnamon round everything out with warmth. Bananas folded in add natural sweetness and a soft texture contrast. The best part is that most of the work happens the night before — a true make-ahead treat that makes busy mornings feel luxurious.

Ingredients

• Rolled oats (1 cup): Use old-fashioned rolled oats for the best texture; they soften overnight without becoming too mushy. Avoid instant oats for this preparation because they can get gummy.
• Coconut milk (1 cup): Either canned full-fat coconut milk for rich creaminess or carton unsweetened coconut milk for a lighter version. Canned yields a more indulgent coconut cream effect; shake well if using canned.
• Greek yogurt (1/2 cup): Plain or vanilla Greek yogurt adds tang and protein. Choose whole-milk Greek yogurt for silkier texture, or nonfat for fewer calories. For dairy-free, use coconut or almond-based yogurt.
• Shredded unsweetened coconut (1/4 cup): Adds chew and aroma. Use finely shredded for even distribution and avoid sweetened coconut if you prefer to control sugar.
• Maple syrup or honey (2 tablespoons): Natural sweeteners that blend well with coconut. Maple syrup gives a subtle caramel note; adjust to taste.
• Vanilla extract (1 teaspoon): Use pure vanilla extract for depth; imitation vanilla lacks the same warmth.
• Ground cinnamon (1/2 teaspoon): A pinch of warmth that complements coconut and banana beautifully.
• Salt (1/4 teaspoon): Enhances sweetness and balances flavors.
• Sliced bananas (1/2 cup, optional): Use ripe but firm bananas so they hold texture overnight; they add natural sweetness and creaminess.
• Fresh whipped cream (optional): For an extra treat, top with a spoonful before serving to recreate that pie finish.
• Additional shredded coconut (optional): Lightly toast for garnish to add crunch and a nutty aroma.

Instructions

Combine the base: In a medium mixing bowl, whisk together 1 cup rolled oats, 1 cup coconut milk, and 1/2 cup Greek yogurt until smooth. Add 1/4 cup shredded unsweetened coconut, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir until everything is evenly incorporated and the oats are fully moistened. Taste and adjust sweetness. Add optional fruit: If using, gently fold in 1/2 cup sliced bananas. Use a light hand so the bananas don’t turn to mush; firm ripe bananas offer the best texture after chilling. For a layered look, reserve some banana slices for topping the next day. Portion into jars: Divide the mixture evenly between two 12-ounce jars or containers with lids. Press the mixture down lightly so there are no air pockets. If you’d like a firmer set, use slightly less liquid or add an extra tablespoon of oats per jar. Chill to set: Seal the jars and refrigerate overnight, or for at least 4 hours. The oats will absorb the liquid and plump up; overnight refrigeration yields the creamiest texture while four hours gives a softer but acceptable result. Serve: Before serving, give each jar a good stir to reincorporate any separated liquid. Top with fresh whipped cream and additional shredded coconut if desired. For added contrast, sprinkle toasted coconut flakes or a few banana slices on top.

Storage Tips

Keep the jars sealed in the refrigerator for up to 3 days to maintain texture and prevent absorption of other fridge aromas. Use glass jars with tight-fitting lids to avoid spills. If you plan to prep for the whole week, store the dry oat mixture separately from wet ingredients and combine the night before to preserve freshness. For reheating, give a quick stir and let sit at room temperature for 10 minutes or microwave for 30–45 seconds if you prefer warm oats; add a splash of coconut milk if the mixture has thickened too much.

Ingredient Substitutions

For a dairy-free version, substitute Greek yogurt with coconut or almond-based yogurt in an equal amount — expect slightly less tang and a softer set. Replace maple syrup with agave or brown rice syrup for a different sweetness profile. If you only have quick oats, reduce soaking time to 2–4 hours to avoid a mushy texture. For lower-calorie results, use carton coconut milk or half water and half coconut milk, but this will reduce creaminess. Certified gluten-free oats make this suitable for those avoiding gluten.

Serving Suggestions

Serve in individual jars or small bowls with a generous dollop of whipped cream to evoke the pie finish. Garnish with toasted shredded coconut, a sprinkle of cinnamon, or a drizzle of maple syrup. Pair with fresh fruit like pineapple, mango, or berries for a bright contrast. This is lovely alongside a pot of coffee or a small spinach salad for a balanced brunch plate. For a more dessert-like experience, add a thin layer of crushed graham crackers on top just before serving.

Cultural Background

Coconut cream pie is a classic in American pastry tradition, prized for its lush coconut custard and pillowy whipped topping. This jarred twist borrows the flavors and textures of that dessert while embracing the global pantry ingredient—oats—originally cultivated in Northern Europe as a hardy cereal grain. Combining those elements speaks to a modern approach to comfort cuisine: honoring nostalgic flavors in practical, everyday formats. It’s a small example of how traditional dessert profiles can be reinterpreted into portable, nourishing breakfasts.

Seasonal Adaptations

In summer, swap bananas for fresh mango or pineapple to bring a tropical brightness. In cooler months, stir in a tablespoon of roasted almond butter and top with warm toasted coconut for cozy depth. Around the holidays, add a pinch of nutmeg and clove to the base, or top with chopped candied orange peel for festive aroma. Small adjustments to fruit and spices allow the same basic formula to feel seasonally appropriate year-round.

Meal Prep Tips

Multiply the base quantities into a large airtight container for batch prep, then portion into jars for grab-and-go breakfasts. Label jars with the prepared date and planned toppings to keep variety during the week. For the creamiest results, combine wet and dry ingredients the night before you plan to eat; if prepping several days ahead, store the wet mix and add oats the night before serving. Use 12-ounce jars for single servings to leave a little headspace for toppings.

Whether you’re after a fast weekday breakfast or a brunch centerpiece, these jars are easy to love. Give them a try, make them your own, and enjoy the small luxury of a pie-flavored morning without the oven time.