Description
A delicious and creamy twist on traditional overnight oats, inspired by coconut cream pie.
Ingredients
- 1 cup rolled oats
- 1 cup coconut milk (canned or carton)
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/4 cup shredded unsweetened coconut
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup sliced bananas (optional)
- Fresh whipped cream for topping (optional)
- Additional shredded coconut for garnish (optional)
Instructions
- In a medium bowl, combine rolled oats, coconut milk, Greek yogurt, shredded coconut, maple syrup, vanilla extract, cinnamon, and salt. Stir well.
- If using, gently fold in sliced bananas.
- Divide mixture evenly into two jars or containers with lids.
- Seal and refrigerate overnight (or at least 4 hours).
- Before serving, stir well and top with whipped cream and extra coconut if desired.
Notes
- For a chocolate twist, add 1 tablespoon cocoa powder.
- Add 1 tablespoon peanut butter for extra creaminess.
- You can replace coconut milk with almond milk or any milk of choice.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American