Coconut Cream Pie Overnight Oats (Tastes Like Dessert!)

Last summer, Marcus and I drove down to the Oregon coast for a long weekend, and we stopped at this tiny diner in Cannon Beach that’s been there since like 1952. I ordered their coconut cream pie and honestly? Life-changing. I’ve been dreaming about it ever since, and while I haven’t mastered an actual coconut cream pie (baking pies intimidates me), I did manage to capture those flavors in these overnight oats.

These Coconut Cream Pie Overnight Oats taste like dessert for breakfast, but they’re actually packed with good stuff that’ll keep you full until lunch. I make them every Sunday night, and by Wednesday morning when I’m running late, I just grab a jar from the fridge and I’m out the door. The coconut flavor is so rich and satisfying that it genuinely feels indulgent.

Here’s the thing—I’ve tested this recipe with different coconut products to find the perfect combination. This version hits all the right notes. Even my friend Sarah, who swears she doesn’t like coconut, loved these.

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Why This Recipe Is a Winner

I’ve made a lot of overnight oats flavors over the years, but there’s something special about these coconut ones. Coconut is naturally creamy and a little sweet, which means you don’t need to add tons of sweetener. The shredded coconut gives you these little pockets of texture that keep things interesting.

The coconut yogurt is the secret ingredient. It makes the oats extra creamy and adds this tangy richness that reminds me of actual coconut cream pie filling. I used to try making these with just coconut milk, but the yogurt takes them to another level.

These are also naturally dairy-free if you use coconut yogurt and milk, which is perfect for when my sister brings her kids over. Plus, the healthy fats from the coconut keep you satisfied way longer than regular oatmeal.

Ingredient Notes

You’ll need less than ten ingredients, and most are probably in your pantry.

Rolled oats are your base. Please use old-fashioned rolled oats, not instant or steel-cut. Any brand works—I usually buy mine from the bulk bins at our local co-op.

Coconut milk is essential for that coconut flavor. I use the unsweetened coconut milk beverage (the kind in a carton, not the canned stuff). If you can’t find it, regular almond milk or oat milk works fine.

Shredded coconut adds texture and intensifies the taste. I use unsweetened shredded coconut. Sometimes I toast mine in a dry skillet for about three minutes, which makes the flavor even more intense.

Coconut yogurt is the secret weapon. I use a coconut-flavored yogurt or yogurt made from coconut milk (brands like So Delicious are great). The yogurt makes everything incredibly creamy. If you can’t find coconut yogurt, regular Greek yogurt works too.

Chia seeds are optional but I always include them. They make the oats thicker and more pudding-like, plus they add fiber and omega-3s.

Maple syrup is my preferred sweetener. I start with two teaspoons, but everyone’s sweetness preference is different. Marcus always adds extra.

Vanilla extract rounds everything out. Don’t skip it—it makes a real difference.

A pinch of salt enhances all the other flavors and makes the coconut taste even more coconut-y.

Coconut Cream Pie Overnight Oats Recipe

PREP TIME: 5 minutes
CHILL TIME: 4 hours (or overnight)
TOTAL TIME: 5 minutes active time
SERVINGS: 1 jar
DIFFICULTY: Easy (if you can stir, you can make this)

INGREDIENTS:

• ½ cup rolled oats (old-fashioned, not instant)
• ⅔ cup unsweetened coconut milk (beverage, not canned)
• 2 tablespoons unsweetened shredded coconut
• 2 tablespoons coconut yogurt (or coconut-flavored yogurt)
• 1 tablespoon chia seeds
• 2 teaspoons maple syrup (or honey)
• ½ teaspoon vanilla extract
• Pinch of sea salt
• Optional toppings: extra toasted coconut, sliced almonds, fresh berries

How to Make Them

Step 1: Add all your ingredients to a mason jar or any container with a lid. I usually use 16-ounce mason jars because they’re the perfect size.

Step 2: Stir everything together really thoroughly. Make sure the chia seeds aren’t clumping together and the coconut yogurt is fully incorporated.

Step 3: Seal the container and pop it in the fridge. The oats need at least 4 hours, but overnight (8-12 hours) is ideal. I usually make mine around 8 PM while cleaning up from dinner.

Step 4: In the morning, give the oats a good stir. If they’re too thick, stir in a splash of coconut milk. Top with extra toasted coconut or whatever sounds good.

Step 5: Eat them cold straight from the fridge, or microwave for about 60-90 seconds if you prefer them warm (I’m team warm oats).

Pro Tips from My Kitchen

Toast your coconut for maximum flavor. This takes like three minutes and makes such a difference. Toss your shredded coconut in a dry skillet over medium heat, stirring constantly, until it’s golden brown and smells amazing.

Make a big batch for the week. I typically make four jars every Sunday night and I’m set for the work week. They keep beautifully in the fridge for up to 5 days.

Adjust the thickness. If yours are too thick, just add a splash of milk in the morning. If they’re too thin, add an extra teaspoon of chia seeds next time.

Get creative with toppings. I love adding toasted sliced almonds, fresh blueberries when they’re in season, or even a few dark chocolate chips when I’m feeling extra indulgent.

Ways to Mix It Up

While these are perfect as-is, here are some variations I’ve tried:

• Chocolate coconut: Add 1 tablespoon of cocoa powder
• Tropical twist: Add diced mango or pineapple in the morning
• Almond joy style: Mix in cocoa powder and top with dark chocolate chips and slivered almonds
• Protein boost: Stir in half a scoop of vanilla protein powder

Storage Tips

Store your overnight oats in sealed containers in the refrigerator for up to 5 days. The texture is best in the first 3-4 days.

You can eat these cold or warm them up in the microwave. I’m firmly team warm oats (I heat mine for about 90 seconds), but Marcus eats his cold. Both ways work great.

Don’t add toppings like fresh fruit or extra toasted coconut until right before eating, otherwise they’ll get soggy.

Common Questions

Can I make these with regular milk instead of coconut milk?
Yes! Any milk works. You’ll lose some coconut flavor, but the shredded coconut and coconut yogurt will still give you that coconut pie taste.

What if I can’t find coconut yogurt?
Use regular yogurt (Greek or regular). You can even use vanilla-flavored yogurt. The coconut flavor won’t be quite as intense, but the oats will still be creamy and delicious.

Can I use instant oats?
I really don’t recommend it. Instant oats turn into mush overnight. Old-fashioned rolled oats hold their texture much better.

I hope you love these coconut cream pie oats as much as I do! They’ve become one of my most-requested recipes when friends come over for brunch. Make a batch this weekend and let me know what you think!