Pineapple Coconut Overnight Oats
A tropical, make-ahead breakfast that combines creamy coconut milk, rolled oats, and juicy pineapple chunks for a refreshing start to your day.
Ingredients
Base Ingredients
- 1 cup rolled oats Old-fashioned rolled oats work best.
- 1 cup coconut milk Full-fat canned coconut milk recommended for creaminess.
- 1 cup pineapple chunks Use fresh or canned pineapple in juice, not syrup.
- 2 tablespoons honey or maple syrup Optional sweetener; adjust based on the sweetness of pineapple.
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut Optional; can be toasted for added flavor.
Instructions
Preparation
- In a mixing bowl, combine 1 cup rolled oats and 1 cup coconut milk.
- Stir in 1 teaspoon vanilla extract and 2 tablespoons honey or maple syrup until the mixture is creamy and well combined.
- Gently fold in 1 cup pineapple chunks, and if desired, add 1/4 cup shredded coconut.
- Transfer the mixture to jars or airtight containers, leaving a little headspace.
- Seal the containers and refrigerate for at least 6 hours or overnight.
Serving
- In the morning, stir the mixture to recombine any separated liquid.
- Enjoy cold or microwave for 30–60 seconds for warm oats.
Notes
For best results, measure ingredients consistently and keep toppings separate if preparing multiple servings. You can freeze the oats but the texture may change. Adjust sweetness as needed depending on the sweetness of the fruit.