coconut cream pie oats

Oh, my goodness, friends, gather ’round! I have to tell you about something that has become an absolute staple in my kitchen, something that feels like a warm hug in a bowl. We’re talking about Coconut Cream Pie Oats. Now, I know what you might be thinking – “Oats? For dessert?” But trust me, this isn’t your grandma’s plain oatmeal. This is a decadent, luscious, melt-in-your-mouth experience that tastes *exactly* like your favorite slice of coconut cream pie, but in a way that feels comforting and nourishing. It’s the perfect answer for those moments when a craving hits, but you really don’t want to fire up the oven for a whole cake. Honestly, my family devours this, and my kids, who can be the pickiest eaters on the planet, will ask for seconds, which is practically a miracle in my house! It’s like having a secret weapon for busy mornings or those late-night sweet tooth emergencies.

What is coconut cream pie oats?

So, what exactly are these magical Coconut Cream Pie Oats? Think of them as a lovingly crafted bowl of oatmeal that has been utterly transformed. We’re taking the humble oat and infusing it with all the luscious, dreamy flavors of a classic coconut cream pie. It’s essentially an elevated, breakfast-friendly (or dessert-friendly, no judgment here!) version of that iconic dessert. The name itself says it all – we’re aiming for that creamy, coconutty, sweet bliss you get from a slice of pie, but with the wholesome goodness of oats as our base. It’s not just about flavor; it’s about texture too – that wonderful creaminess that makes coconut cream pie so irresistible. It’s essentially a dessert masquerading as breakfast, and I am here for it!

How do I make coconut cream pie oats?

Quick Overview

This recipe is wonderfully straightforward. You’ll be gently cooking your oats with creamy liquids and sweet coconut flavors until they’re perfectly tender and infused with deliciousness. Then, we’ll stir in a dreamy, luscious filling and top it off with a sweet, silky glaze. It’s a process that feels indulgent but is surprisingly quick, making it ideal for any day of the week. You’ll be amazed at how something so simple can yield such spectacular results!

Ingredients

For the Main Batter:

1 cup Rolled Oats (not instant, please! We want that lovely texture)

1/2 cup Unsweetened Shredded Coconut (for that authentic coconut flavor)

2 tablespoons Brown Sugar (or coconut sugar for a deeper flavor)

1/2 teaspoon Baking Powder (this is my secret for extra fluffy oats!)

1/4 teaspoon Salt

1 cup Full-Fat Coconut Milk (from a can, this is key for creaminess!)

1/2 cup Milk (any kind will do – dairy, almond, oat milk – I’ve tried them all!)

1 large Egg (lightly beaten)

1 teaspoon Vanilla Extract

For the Filling:

1/4 cup Shredded Coconut (sweetened or unsweetened, your call!)

2 tablespoons Heavy Cream (or full-fat coconut cream for extra decadence)

1 tablespoon Powdered Sugar (optional, for a touch more sweetness)

For the Glaze:

1/2 cup Powdered Sugar

1-2 tablespoons Milk (or coconut milk for extra flavor)

1/2 teaspoon Vanilla Extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready! Preheat it to 350°F (175°C). You’ll want to grab an 8×8 inch baking dish. Give it a good greasing with butter or cooking spray. I like to line mine with parchment paper too, leaving a little overhang on the sides. This makes lifting the finished oats out so much easier – trust me, it’s a game-changer for cleanup!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, we’re going to whisk together our dry ingredients. This includes the rolled oats, the shredded coconut, brown sugar, baking powder, and that little pinch of salt. Give it a really good whisk to make sure everything is evenly distributed. The baking powder is important here; it helps give the oats a lighter, almost cake-like texture, which is exactly what we want to mimic that pie feeling!

Step 3: Mix Wet Ingredients

Now, in a separate bowl or a large measuring cup, let’s combine the wet ingredients. Pour in your full-fat coconut milk and your other milk. Add the lightly beaten egg and the Vanilla Extract. Whisk it all together until it’s well combined. Using full-fat coconut milk from a can is really the secret to getting that rich, creamy base that screams coconut cream pie. Don’t skimp on this!

Step 4: Combine

It’s time to bring it all together! Pour the wet ingredients into the bowl with the dry ingredients. Stir everything gently until it’s just combined. You don’t want to overmix here; just a few stirs until you don’t see any dry streaks of oats. The batter will be thick, but that’s perfect. Overmixing can make oats tough, and we’re going for tender and creamy!

Step 5: Prepare Filling

In a small bowl, mix together the 1/4 cup of shredded coconut, the heavy cream (or coconut cream!), and the powdered sugar if you’re using it. This is going to create little pockets of extra coconutty goodness throughout your oats. It’s simple, but it adds another layer of texture and flavor that really elevates the dish.

Step 6: Layer & Swirl

Now for the fun part! Pour about half of your oat batter into the prepared baking dish. Sprinkle the filling mixture evenly over the top. Then, dollop the remaining oat batter over the filling. You can gently swirl it with a knife or a skewer if you like, just to create some lovely patterns. This isn’t an exact science; it’s all about creating that beautiful, rustic look that says “homemade goodness.”

Step 7: Bake

Pop that dish into your preheated oven. Bake for about 25-30 minutes. You’re looking for the oats to be set around the edges and lightly golden on top. You can test for doneness by inserting a knife into the center; it should come out mostly clean, or with just a few moist crumbs attached. The smell that will fill your kitchen at this stage is absolutely divine!

Step 8: Cool & Glaze

Once it’s out of the oven, let the oats cool in the dish for about 10-15 minutes. This allows them to set up properly. While they’re cooling, let’s make the glaze. Whisk together the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat but still pourable. Drizzle generously over the slightly cooled oats.

Step 9: Slice & Serve

Once the glaze has set a little, you can slice it into squares. Serve it warm! The texture is incredible – tender, creamy, and perfectly sweet. It’s like a warm slice of pie, but so much more comforting and satisfying for any time of day.

What to Serve It With

Honestly, these Coconut Cream Pie Oats are so complete on their own, they barely need anything! But if you’re looking to pair them, I’ve got some ideas that really sing. For a delightful BREAKFAST, a simple cup of hot coffee or a refreshing glass of iced coffee is perfect. The creamy richness of the oats pairs beautifully with the bitter notes of the coffee. If you’re serving this for BRUNCH, I love to elevate it with a sprinkle of toasted coconut flakes on top for extra crunch and visual appeal. A light, fruity mimosa or a sparkling grapefruit juice would be lovely alongside. As a DESSERT, this is already a star! You could serve it with a small scoop of vanilla bean Ice Cream or a dollop of whipped cream for an extra layer of decadence. It’s wonderful after a cozy dinner. And for a truly COZY SNACK, just a glass of milk (dairy or non-dairy!) is all you need. It’s the ultimate comfort food. My kids love it with a big glass of cold milk, and it feels like such a special treat for them, even on a regular school day.

Top Tips for Perfecting Your Coconut Cream Pie Oats

I’ve made this recipe more times than I can count, and along the way, I’ve picked up a few little tricks that I think really make a difference. First, for the oats themselves: use rolled oats, NOT instant oats. Instant oats tend to turn into mush, and we want that satisfying bite and texture that rolled oats provide. When you’re mixing the batter, just gently combine the wet and dry ingredients. Overmixing is the enemy here; it can make your oats tough and less tender. I learned that the hard way once when I was in a rush! For the filling, don’t overthink the ‘swirl.’ Just a few gentle passes with a knife or skewer will create beautiful marbling. You don’t need to go crazy with it. If you want to play with the flavor, I’ve found that adding a tiny pinch of cardamom to the dry ingredients can give it a really interesting, warm undertone that’s surprisingly delicious. For ingredient swaps, I’ve successfully used almond milk or oat milk in place of regular milk, and it still turns out wonderfully creamy, especially if you use full-fat coconut milk for the base. If you find your oats are a little too dense or not cooked through, don’t be afraid to add a splash more milk before baking. And when it comes to the glaze, consistency is key. Start with the smaller amount of milk and add more slowly until you get that perfect pourable ribbon. If it gets too thin, just whisk in a bit more powdered sugar.

Storing and Reheating Tips

This recipe is fantastic because it keeps so well, making it perfect for meal prep. If you have leftovers (which is rare in my house!), you can store them at ROOM TEMPERATURE for up to two days, but make sure it’s covered. I usually just pop a piece of plastic wrap over the baking dish. For longer storage, keep it in the REFRIGERATOR. It will stay fresh and delicious for up to 4-5 days. I like to store it in an airtight container. When it’s cold, it’s firm, almost like a dense cake. To reheat, I usually pop a square in the microwave for about 30-60 seconds, or until warmed through. You can also gently reheat it in a low oven if you have more time. If you plan on storing it for longer than a couple of days, I often recommend adding the glaze *after* reheating. The glaze can sometimes get a bit sticky or soft if it sits for too long, especially in the fridge, but it’s still delicious either way!

Frequently Asked Questions

Final Thoughts

I truly hope you give these Coconut Cream Pie Oats a try. They’ve brought so much joy and deliciousness into my kitchen, and I can’t imagine my recipe repertoire without them. They are proof that you don’t need to spend hours in the kitchen to create something truly special and comforting. They’re perfect for a lazy weekend breakfast, a quick and satisfying dessert, or even a sweet treat to brighten up a Tuesday afternoon. They are a little bit of magic, all baked into one dish! If you make them, please, please, PLEASE let me know how yours turned out in the comments below! I’d love to hear your variations or any personal touches you add. And don’t forget to share your photos – I live for seeing your culinary creations! Happy baking (or should I say, happy oat-making)!

Coconut Cream Pie Oats

Indulge in a healthy and delicious breakfast with these Coconut Cream Pie Overnight Oats. A perfect blend of creamy coconut, sweet vanilla, and hearty oats for a satisfying start to your day.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 cup rolled oats
• 1 cup unsweetened almond milk
• 2 tablespoon shredded unsweetened coconut
• 1 tablespoon chia seeds
• 0.5 teaspoon vanilla extract
• sweetener to taste (e.g., maple syrup or stevia)

Toppings (Optional)

• 0.5 tablespoon whipped coconut cream
• extra shredded coconut

Instructions

 

Preparation Steps

• In a jar or container, combine the rolled oats, unsweetened almond milk, shredded coconut, chia seeds, and vanilla extract.
• Stir well to combine all ingredients. Add your preferred sweetener if desired and stir again.
• Seal the container and refrigerate for at least 4 hours, or preferably overnight, to allow the oats and chia seeds to absorb the liquid and thicken.
• In the morning, stir the overnight oats. If they are too thick, add a splash more almond milk. Serve cold.
• Top with whipped coconut cream and extra shredded coconut if desired.

Notes

These oats are best enjoyed cold. You can customize the sweetness and toppings to your liking. For a richer flavor, consider using full-fat coconut milk.