Key Lime Pie Overnight Oats are sure to be your new favorite breakfast. Creamy, sweet, tart and delicious, just like pie…but SO much healthier! This recipe is super simple, has a handful of gluten-free ingredients, and will start your morning on the right foot.
Remember my Lemon Cream Pie Oats? Yeah, me too. I think about them a lot!
But lately, I’ve had a different citrus pie on my mind.
Yup, I want it. Bad. So, because pie is best for breakfast (right?) and eating a big bowl of cold, creamy, flavorful oats is the nutritional route you know you should go…it’s time for some Key Lime Pie Oats!
I did’t truly appreciate Key Lime Pie until a year ago. I always thought I didn’t like it. Crazy! Until I tried it…and totally died! I ate a Key Lime Pie Tart from a downtown bakery, and I’ve been smitten ever since.
In fact, I love it so much, that when we were given a free dessert the night my fiance and I got engaged, although chocolate was my first instinct, when I saw Key Lime Pie on the menu, that’s what I got! Yes, I ate Key Lime Pie the night I got engaged.
Maybe all this wedding planning is making me reminisce about that night? Maybe I just really want some pie! Whatever the reason, these oats were definitely the way to go!
- ½ cup gluten free oats
- ½ cup unsweetened almond milk
- ½ cup plain Greek yogurt (I like 2% Fage)
- 2 tsp. chia seeds
- 1 Tbs. coconut sugar
- zest and juice of 1 large lime*
- ¼ tsp. coconut extract
- ¼ tsp. vanilla extract
- Combine all of the ingredients in a bowl and stir together until well combined. Cover the bowl and place in the fridge overnight to soak.
- In the morning, fluff up the oats with your spoon and then dig in! If you want, sprinkle some toasted coconut on top or some local honey. I think it's perfect just as it is though.
- *If you can find real key limes, they’re significantly smaller, so use 2 limes
Strike up a conversation: Doesn’t Key Lime Pie just make you think of Spring? Are you a fan of Key Lime like I am? You definitely need to try this breakfast!!
(ORIGINAL POST PHOTOS:)
DECEMBER 2016: The photos for this post were updated from their original version and the recipe was updated too. I hope you enjoy the subtle changes I made to the recipe, because I truly believe it has only gotten better! I’ve swapped the sweetener for a natural version, upped the portion size and used more readily-available ingredients (all wins). And I’m leaving the original photos at the bottom of the post for you to see the difference.