Big Bites Exclusive: Overnight Coconut Cream Pie Oats
Feb 15, 2024, Updated Aug 03, 2024
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If you’re an aspiring meal prepper, overnight oats are a sensible place to start. They ask for only five minutes of prep before a sleep in the fridge transforms them into a creamy, nutrient-packed breakfast that’s ready to grab all week long. These Overnight Coconut Cream Pie Oats are my very favorite rendition and ever since Big Bites hit the shelves, it’s the breakfast recipe I hear rave reviews about most often! Made with fragrant coconut milk, a generous dose of vanilla, a warm hit of cinnamon, and toasted coconut for crunch, this was the recipe that transformed the way I look at overnight oats (don’t judge me, but I really didn’t get the hype!).
I use 16-ounce lidded glass jars for portioning these and serve them that way too. If you are as seduced by coconut as I am, they will soon become a favorite of yours as well.
A big thank you to Christine Han Photography for capturing this and all of my cookbook recipes so beautifully!
How To Make My Overnight Coconut Cream Pie Oats
Step 1. When portioning out the coconut milk, open the can and add the 8 ounces to a large mixing bowl. If the hard cream and water are separated, ensure you get some of both in there. Whisk for 10 to 20 seconds if needed to combine the two into a creamy milk.
Step 2. Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt, and cinnamon. Whisk briefly until well combined.
Step 3. Divide among four 16-ounce jars, cover, and refrigerate overnight.
Step 4. Serve topped with toasted coconut, or with berries when they are in season. The oats will keep in the refrigerator for 5 to 7 days.
Step 5. Enjoy!
Meal-Prep Friendly Breakfast Recipes
Canadian Bacon + Egg Breakfast Cups (Gluten Free, Low Carb)
Oatmeal Raisin Breakfast Cookies (Gluten Free, Dairy Free)
Slow Cooker Banana Bread Oatmeal (Vegan, Gluten Free)
Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)
If you make my Overnight Coconut Cream Pie Oats, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Overnight Coconut Cream Pie Oats
Ingredients
- 8 ounces full-fat coconut milk
- 2 cups unsweetened almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups old-fashioned oats
- 1/3 cup chia seeds
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ¼ cup toasted shredded unsweetened coconut for serving, optional
Instructions
- When portioning out the coconut milk, open the can and add the 8 ounces to a large mixing bowl. If the hard cream and water are separated, ensure you get some of both in there. Whisk for 10 to 20 seconds if needed to combine the two into a creamy milk.
- Add the almond milk, maple syrup, vanilla, oats, chia seeds, salt, and cinnamon. Whisk briefly until well combined.
- Divide among four 16-ounce jars, cover, and refrigerate overnight.
- Serve topped with toasted coconut, or with berries when they are in season. The oats will keep in the refrigerator for 5 to 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried freezing these? I am thinking of portioning the oatmeal into a silicone muffin pan and then freezing them to have something quick to take to work during crazy weeks.
ps. I have made this recipe a couple of times and I really like it, super yummy!