Tropical Overnight Oats

Overnight Oats 4 Different Ways | A healthy breakfast that is perfect for on-the-go

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5 from 1 vote

Let your breakfast take you on a mini vacation by making this tropical overnight oats recipe.

Prep Time10

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 315kcal

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