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5
from 1 vote
Tropical Overnight Oats
Let your breakfast take you on a mini vacation by making this tropical overnight oats recipe.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
1
Calories:
315
kcal
Author:
Deborah Murphy
Ingredients
Oat Base:
1/3
cup
old-fashioned oats
not quick-cooking
2/3
cup
unsweetened
plain soy milk (can use any non-dairy milk)
1/3
cup
unsweetened
plain almond milk yogurt (can use any non-dairy yogurt)**
1/4
cup
unsweetened
shredded coconut
1
tablespoon
maple syrup
1/2
teaspoon
vanilla extract
1
tablespoon
chia seeds
Pinch
of sea salt
Topping:
1/4
cup
fresh or frozen chopped mango
1/4
cup
fresh or frozen chopped pineapple
1/4
banana
sliced
1
tablespoon
toasted coconut chips
Instructions
In a large mouth, 1 pint jar, add the oats, milk, yogurt, coconut, maple syrup, vanilla, and chia seeds. Stir well with a spoon.
Top with mango and pineapple and cover with lid. Chill in the refrigerator overnight.
When ready to eat, top with coconut chips.
Notes
**
Some of my favorite non-dairy yogurts are: Kite Hill almond milk Greek-style yogurt, Siggi’s plant based coconut yogurt, CoCoJune vegan coconut yogurt
Nutrition
Serving:
1
recipe
|
Calories:
315
kcal
|
Carbohydrates:
51
g
|
Protein:
7
g
|
Fat:
8.5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5.5
g
|
Sodium:
390
mg
|
Fiber:
9
g
|
Sugar:
22
g