Piña colada overnight oats

Course Breakfast

Cuisine American

Keyword coconut overnight oats, make ahead breakfast, overnight oats with mango, pineapple overnight oats

Prep Time 10

Total Time 10

Servings 2 servings

Creamy overnight oats with coconut milk, pineapple, mango and banana, mixed in one bowl and chilled in a jar. Makes two small servings or one large.

Ingredients

⅓ cup plain Greek yogurt or plant-based yogurt
½ cup heaping rolled oats
⅔ cup full-fat coconut milk in the can
1 tablespoon chia seeds or ground flax meal
½ teaspoon vanilla extract
Pinch salt
0-2 tablespoons honey or maple syrup
⅓ cup chopped fresh or canned pineapple
⅓ cup chopped ripe mango
½ ripe banana chopped or mashed
2 tablespoons unsweetened flaked coconut

Directions

Stir all the ingredients together in a medium bowl, then spoon into a jar with a tight-fitting lid.
Close the jar and chill for at least 4 hours, ideally overnight.

Notes

With fresh pineapple, make only the night before (fresh pineapple turns bitter after sitting). With canned pineapple, can be made up to 7 days ahead. A simpler version: base made with coconut milk plus 1/4 cup pineapple chunks and 1 tablespoon chia seeds, topped with shredded coconut. Safety: no honey for babies under 1.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ⅓ cup plain Greek yogurt or plant-based yogurt (the first choice counted), ⅔ cup full-fat coconut milk in the can counted as sweetened flaked coconut, chia seeds or ground flax meal (the first choice counted), ⅓ cup chopped fresh or canned pineapple (the first choice counted), ½ ripe banana (the first choice counted). Brands and portions vary, so use it only as an approximation.