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Description
High protein overnight oats inspired by banana coconut cream pie, featuring rolled oats, coconut milk, almond butter, and fresh bananas for a creamy, no-cook breakfast.
Ingredients
- 1 cup rolled oats
- 2 tablespoons almond butter (or cashew butter)
- 1 cup coconut milk
- 2-3 tablespoons maple syrup (adjust to taste)
- ½ cup coconut yogurt
- 1 medium banana, sliced
- ¼ cup toasted coconut chips (optional)
- 2-3 teaspoons graham cracker crumbs (or granola, optional)
Instructions
- Prepare the oat base: In an airtight container or two mason jars, combine the rolled oats, almond butter, coconut milk, and maple syrup. Stir well to ensure all ingredients are thoroughly mixed.
- Chill overnight: Seal the container(s) with a lid and refrigerate overnight (or for at least 6 hours) to allow the oats to soften and absorb the liquid.
- Assemble in the morning: The next morning, retrieve your overnight oats. Layer the oats with the coconut yogurt, followed by slices of fresh banana.
- Add toppings: Finish with a sprinkle of toasted coconut chips and graham cracker crumbs (or granola) for added texture and flavor.
- Serve: Enjoy your delightful banana coconut cream pie overnight oats!
Notes
- Optional toppings add crunch and flavor; graham cracker crumbs can be swapped for vegan granola if needed.
- Adjust maple syrup based on desired sweetness.
- Store in fridge for up to 3 days.