Description
A creamy, dreamy breakfast inspired by coconut cream pie, made with overnight oats for an easy morning treat.
Ingredients
Scale
For the Crust:
- For the oats:
- 1/2 cup rolled oats
- 1/2 cup coconut milk (canned, full-fat)
- 1/4 cup almond milk (or any milk of choice)
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
- For the topping:
- 2 tbsp toasted coconut flakes
- 1 tbsp whipped coconut cream
- 1 tsp shredded coconut (optional)
- 1 tsp crushed graham crackers (optional)
Instructions
1. Prepare the Crust:
- 1. In a mason jar or airtight container, combine the rolled oats, coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and salt.
- 2. Stir well until all ingredients are fully incorporated.
- 3. Seal the container and refrigerate overnight (or at least 4 hours).
- 4. The next morning, give the oats a stir. If the mixture is too thick, add a splash of milk to loosen it.
- 5. Top with whipped coconut cream, toasted coconut flakes, shredded coconut, and crushed graham crackers for a pie-like finish.
- 6. Serve chilled and enjoy!
Notes
For extra coconut flavor, use coconut extract instead of vanilla. Store leftovers in the fridge for up to 2 days. Toast coconut flakes in a dry pan over low heat for 2-3 minutes until golden.