Coconut Cream Pie Oats are an easy to throw-together breakfast that you prep the night before. In the morning, you have a big ol’ bowl of summertime pie oats! Doesn’t get better than that!
Things are getting pretty hectic around here!
My husband and I started packing boxes! Crazy! We tried to only pack up winter stuff…but when you get on a roll, sometimes you pack a TON of stuff up!
Saturday, though, we both took a day for ourselves. Steve played in a golf tournament for charity (and his team won!) and I took a mini-road trip to spend an afternoon with a girlfriend of mine.
I had a pretty killer afternoon, if you couldn’t tell from my Instagram feed. We had a super strong cold brew coffee, then we hit lunch, then we wandered around pretending like it wasn’t a hundred degrees outside. I found this amazing vintage Sunbeam mixer that will be perfect for the new house! And then, of course, we got ice cream before I headed back home!
Jessi, my dear friend, has always been that fellow woman I can go to to talk about interesting food things in my life. And she has introduced me to quite a few! When I was in college, she was the first person who told me about overnight oats! And holy moly has it been a running point for me!
This next bowl is ALL about summertime. Coconut Cream Pie Oats.
Coconut. Cream. Pie….Oats.
This isn’t “ugh, sunscreen” coconutty! It’s “ah, summer” coconutty. Totally Pie.
And, if you happen to make up a batch and dump it into an almost-empty jar of nut butter, like I might have done, then it’s even better!
- 1/3 cup old fashioned oats
- 2/3 cup unsweetened almond milk
- 1 Tbs. ground flaxseed
- 1 Tbs. unsweetened coconut flakes
- 1 tsp. vanilla extract
- ½ tsp. coconut extract
- sweetener of choice (optional, to taste)
- In a bowl, combine all of the ingredients and stir well.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, stir the oats, adjust the sweetness to your liking and top with more coconut. Enjoy!