Description

A creamy make-ahead breakfast made with oats, chia seeds, yogurt, and tropical fruits. Perfect for busy mornings and bursting with the flavors of pineapple, mango, and coconut.

Ingredients

1 cup old-fashioned oats

1 cup unsweetened almond milk

1/4 cup plain yogurt (Siggi’s Plain Icelandic Yogurt or So Delicious Dairy Free Coconut Yogurt)

1 banana, mashed

1/2 cup fresh or frozen pineapple chunks

1/2 cup fresh or frozen mango chunks

2 teaspoons chia seeds

1 teaspoon alcohol-free vanilla flavor (Simply Organic Alcohol-Free Vanilla Flavor or Watkins Clear Vanilla Flavor)

2 tablespoons unsweetened shredded or flaked coconut (toasted or raw)

Instructions

1. In a medium bowl, combine oats, almond milk, yogurt, mashed banana, half of the pineapple and mango, chia seeds, and vanilla flavor. Stir well until combined.

2. Cover the container with a lid or plastic wrap and refrigerate overnight or at least 6 hours.

3. In the morning, remove from the fridge and stir. Add a splash of almond milk if the mixture is too thick.

4. Divide into two bowls and top each with the remaining pineapple and mango chunks.

5. Sprinkle one tablespoon of shredded coconut over each bowl and enjoy immediately.

Notes

Toasting the coconut flakes enhances flavor and crunch. Toast them in a dry skillet over medium heat for 2–3 minutes until golden.

For a dairy-free version, use coconut or almond yogurt.

To make it sweeter, add honey, agave syrup, or date syrup.

These Tropical Overnight Oats will keep well in the fridge for up to four days.

Stir before serving and add extra almond milk if they thicken too much.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast
Method: No-Cook
Cuisine: American