When Jake and I were on our honeymoon in Grand Cayman (ugh take me back!), I often purchased a ready made cup of overnight oats. It was absolutely incredible. Now don’t get me wrong, it was probably pretty unhealthy. I am sure they used full fat yogurt and major amounts of honey – both of which I usually try to limit in my everyday diet. The oats had fresh and dried fruits, nuts, and coconut. In each bite I found something new that I didn’t realize was there before. It was incredible!
So why not make a healthier version of this easy, on-the-go breakfast? Let’s do it!
Tropical Overnight Oats
Prep Time: 10 minutes | Total Time: 4 hours 10 minutes | Yield: 1 16-ounce mason jar
These oats are an easy twist on my original recipe for Basic Overnight Oats. Feel free to customize the fruit, milk and nut options to your liking! Maybe you prefer strawberries and almonds! Or peaches and walnut! You do you my friends!
I love these oats because they have SO much texture. Between the oats, chia, coconut, and pecans – its like your mouth just keeps finding new delicious things to focus on! Then there is the explosion of bright, tropical fruit flavor – all balanced by the rich, Greek yogurt which soaks right up into the oats. The whole combination is incredible.
I cannot wait to try more overnight oat combinations and share them ALL with you wonderful people!
1/2 cup plain Greek yogurt (1 6-ounce container)
1/2 cup (heaping) rolled oats
2/3 cup milk of choice (I used Vanilla Soy Milk for added sweetness and flavor – use coconut milk for richer consistency or unsweetened almond/soy milk for less sugar)
1 tablespoon ground flax meal or chia seeds
Pinch of salt
1/2 teaspoon vanilla extract (if using unflavored milk)
1-2 tablespoons honey
2-3 tablespoons shredded coconut, unsweetened
1/4 cup fresh or dried pineapple, diced
1/4 cup tablespoons fresh or dried mango, diced
1 tablespoon walnuts, chopped
- Dice fruit into small bite sized chunks, set aside.
- In a medium-sized bowl, combine all ingredients and stir to combine.
- Spoon mixture into an airtight jar/container (such as a Ball Pint Mason Jar) then refrigerate for at least 4 hours, or preferably overnight.
What I used to make this recipe: