These key lime pie overnight oats are bright, creamy and easy to prep the night before. The flavored yogurt does most of the work, while fresh lime juice and LOTS of zest make them taste like the real dessert.
Key Lime Pie Overnight Oats
Key lime pie is one of my very top desserts. I love the tartness of anything lime, and there is usually whipped cream and a crunchy crust involved. If I see key lime pie, especially in a jar, on a menu, I usually have to have it. This recipe was great for breakfast, but it can also be a healthy dessert!
The Best Key Lime Pie Yogurts
The idea for this recipe started when I came home with three different key lime yogurts to sample one week: Wegmans Key Lime, Icelandic Provisions Key Lime Skyr and Chobani Key Lime Greek Yogurt. I enjoyed them all, but I decided to use the Icelandic Provisions yogurt in this recipe because I find it to be the purest of the three! Noosa or siggi’s key lime yogurt would be good options, too. (Noosa’s might be my all-time favorite to simply eat on its own).
Blending The Base
You absolutely can just stir the ingredients together a la original overnight oats. But in an effort to try to make the base more “desserty” I decided to blend the oat mixture in my Beast Blender before dividing it between two bowls. Blending gives it a smooth, creamy texture and a bit of a cheesecake vibe.
But if you prefer traditional overnight oats—or simply don’t want to dirty your blender—you can stir everything together and leave the oats whole. I will note that blending it releases more of the beta-glucans in the oats and the next day the consistency is stickier than if the oats had just soaked whole. So note that based on your own texture preferences!
The Graham Crumble Topping
And then there is the crumble. I LOVE a crumble. The base of this recipe is very true to classic overnight oats, while most of the key lime pie magic comes from the buttery graham crumble, whipped cream (!), and lime zest on top. I initially considered making a modest amount of crumble, but who doesn’t need more crumble in their life? I doubled it and still went back for more halfway through my bowl to give it a whole new layer of crunch. It’s just that good.
Key Lime Overnight Oats Ingredients
For the oats
- Old-fashioned rolled oats
- Whole milk
- Key lime yogurt
- Chia seeds
- Fresh lime juice
- Plenty of lime zest
- Vanilla extract
- Kosher salt
For the graham-oat crumble
- Graham crackers
- Old-fashioned rolled oats
- Melted butter
- Maple syrup
- Kosher salt
The graham crackers give the topping that classic key lime pie crust flavor, while the oats add a little more texture. Keep the crumble separate overnight so it stays nice and crunchy.
How To Make Key Lime Pie Overnight Oats
Blend the oat mixture
Add the oats, milk, key lime yogurt, chia seeds, lime juice, lime zest, vanilla and salt to a high-speed blender. Blend until smooth and creamy. For a more traditional overnight-oats texture, skip the blender and stir the ingredients together in a mixing bowl instead.
Divide and chill
Divide the mixture between two bowls. Cover and refrigerate overnight, or for at least four hours, so the oats and chia seeds have time to soften and thicken.
Make the graham cracker crumble
Crush the graham crackers (I actually pulsed them in my blender) and combine them with the oats, melted butter, maple syrup and a pinch of salt. Spread the mixture on a small baking sheet and bake until toasted, 7-9 minutes. Let it cool completely before storing.
Add the crumble
In the morning, give the oats a stir and add a splash of milk if they are thicker than you like. Spoon plenty of graham-oat crumble over each bowl just before serving.
More Toppings
You certainly could add a handful of blueberries or raspberries on top like I did for a little color. And to make the bowls look extra yummy, I added a squirt of whipped cream!
I also found this bag of already toasted coconut and added some as a topping as well.
Key Lime Pie Overnight Oats Recipe
Ingredients
For the overnight oats
- 1 cup old-fashioned rolled oats
- 1 cup whole milk see notes
- 1 5.3-ounce container Icelandic Provisions Key Lime Skyr (see notes for other options)
- 1 tablespoon chia seeds
- Juice of 1/2 lime
- 2 tablespoons finely grated lime zest
- 1/2 teaspoon vanilla extract
- Pinch of kosher salt
For the graham-oat crumble
- 4 full graham cracker sheets
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons butter melted
- 2 teaspoons maple syrup
- 2 pinches kosher salt
Optional toppings
- Extra key lime yogurt
- Fresh lime zest
- Blueberries or raspberries
- Whipped cream
- Toasted coconut
Instructions
- Add the oats, milk, yogurt, chia seeds, lime juice, lime zest, vanilla and salt to a high-speed blender. Blend until smooth. Alternatively, stir the ingredients together in a mixing bowl for a more traditional overnight-oats texture.
- Divide the mixture evenly between two bowls. Cover and refrigerate overnight, or for at least four hours.
- Preheat the oven to 350°F. Roughly crush the graham crackers and combine them with the oats, melted butter, maple syrup and salt.
- Spread the crumble on a small baking sheet. Bake for 7–9 minutes, stirring once, until lightly toasted. Cool completely and store in an airtight container at room temperature.
- When ready to serve, stir the overnight oats and add a splash of milk if needed. Top each bowl generously with the graham-oat crumble and any optional toppings. Serve cold.
Recipe Tips
- Use a high-speed blender to create the smoothest, creamiest texture. This gives the oats their cheesecake-like attitude!
- If you prefer the texture of traditional overnight oats, simply stir the base ingredients together instead of blending them.
- Two tablespoons of lime zest gives these oats a fresh lime flavor. You can absolutely use more! Or add in lemon too.
- Noosa is generally richer and creamier, so you may want to begin with 3/4 cup milk and add more as needed.
- Chobani or siggi’s should work well with the full cup of milk.
- Store the crumble separately at room temperature and add it immediately before serving.
- The oat mixture will keep covered in the refrigerator for up to three days.
Look who came to try the oats while I was photographing them!
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