Pineapple Overnight Oats
A refreshing and tropical breakfast made with oats, pineapple, and coconut.
Equipment
- Mason Jar or Container
- Spoon
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/2 cup milk (dairy or non-dairy alternative)
- 1 Tbsp shredded coconut
- 1 tsp maple syrup
- Dash vanilla extract
- Pinch kosher salt
- 1/2 cup diced pineapple (divided)
- 1 Tbsp chopped macadamia nuts (divided)
Instructions
- In a mason jar or container, combine rolled oats, milk, shredded coconut, maple syrup, vanilla extract, and a pinch of kosher salt.
- Mix thoroughly to ensure the oats are well coated.
- Gently stir in half of the diced pineapple and half of the chopped macadamia nuts.
- Top with the remaining pineapple and macadamia nuts.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- In the morning, stir well before serving and enjoy!
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Notes
Store in the refrigerator for up to 5 days.