Description
This Pineapple Upside-Down Overnight Oat recipe offers a convenient and delicious way to start your day with a tropical twist. Creamy oats infused with coconut milk, Greek yogurt, and a hint of vanilla are layered with sweet diced pineapple and cherries for a delightful breakfast treat.
Ingredients
Scale
Oat Mixture:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened coconut milk (or milk of choice)
- 1/4 cup plain Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- pinch of salt
Toppings:
- 1/3 cup diced pineapple (fresh or canned in juice)
- 1 tablespoon chopped maraschino cherries
- 1 tablespoon crushed pecans or walnuts (optional)
- 1 teaspoon brown sugar (optional, for caramel-like flavor)
Instructions
- Oat Mixture: In a bowl, combine oats, coconut milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt.
- Layering: In a jar, place diced pineapple and cherries at the bottom. Sprinkle with brown sugar if desired. Pour the oat mixture on top.
- Chill: Cover and refrigerate overnight or for at least 4 hours.
- Serve: Stir before eating or keep layered for presentation. Top with nuts or extra pineapple.
Notes
- For a vegan version, use plant-based yogurt.
- Blend some pineapple for a fruity base.
- Add toasted coconut flakes for extra texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 300
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
