Tropical Coconut Overnight Oatmeal
1/3 cup plain Greek yogurt or plant-based yogurt
1/2 cup (heaping) rolled oats
2/3 cup full-fat coconut milk (in the can)
1 tablespoon chia seeds or ground flax meal
1/2 teaspoon vanilla extract
Pinch of salt
0–2 tablespoons honey or maple syrup
1/3 cup chopped fresh or canned pineapple
1/3 cup chopped ripe mango
1/2 ripe banana, chopped or mashed
2 tablespoons unsweetened flaked coconut
Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
Close and refrigerate for at least 4 hours, but preferably overnight before eating.
Most of my overnight oats recipes can be made days or even a week in advance, but I only recommend making this recipe the night before you eat, or the enzymes in fresh pineapple will make these oats bitter. If you want to make this further in advance, use canned pineapple in place of fresh, up to 7 days ahead of time.