Overnight oats are kind of having a moment right now. If you’re not familiar, the recipe to make them is dead simple. Just combine almond milk (or regular milk) with oats in a bowl and refrigerate overnight. The next morning you awake to a healthy and filling breakfast.
In this version, I fancy things up with a tropical twist. I use the simple base, but add in honey and vanilla extract. Then, once ready, the entire dish is topped with toasted coconut chips and almonds, as well as some cubed pineapple.
The result is lightly sweet and tart, and the combination of coconut and fresh fruit will have you imagining yourself on some sort of luxurious vacation. Pinky swear.
Tropical Overnight Oats
1/4 c. coconut chips
2 tbsp. slivered almonds
1/2 tsbp. raw honey
1 1/4 c. unsweetened almond milk
1/2 tsp. vanilla extract
1/4 c. diced, fresh pineapple
Toast the coconut chips and slivered almonds over low for 5 to 8 minutes in pan. Once lightly golden, remove and set aside to cool. When these have cooled, package them in a small container for the next day.
Then, whisk together the honey, unsweetened almond milk and vanilla extract in a medium sized bowl. Stir in 1 c. rolled or old-fashioned oats. Cover with plastic wrap and refrigerate.
Now, cut up about a 1/4 c. of pineapple. Store it in the fridge overnight.
In the morning, divide the oats between two bowls. Top each with some pineapple and then, layer on the almonds and coconut chips. Enjoy.