Meal Prep Recipe: Pina Colada Overnight Oats
I’M TERRIBLE ABOUT NOT MAKING TIME TO EAT BREAKFAST.
Call it classic mom syndrome: I take the time to feed my toddler breakfast, but usually, skip out on it myself. I can hear the grandmothers of the world shouting “breakfast is the most important meal of the day!” from here. It’s all about to change though because I’ve discovered the beauty of meal prep Overnight Oats. While I love my Instant Pot Steel Cut Oats, rolled oat oatmeal has never been my thing texturally. But pulling out a jar of creamy overnight oats infused with tropical goodness right out of the fridge? Yep, that’s my jam.
If you’re new to the world of overnight oats, let me be the one to tell you: It’s a revelation. I whip up batches in mason jars and it’s as easy as tossing the ingredients in them and kissing them goodnight. No stovetop cooking required, these meal prep wonders give you all the great benefits of an oatmeal breakfast without the fuss.
Now you can eat overnight oats warm or cold, but I prefer these right out of the fridge! The creamy homemade greek yogurt packs loads of protein and the oats and chia seeds keep you going until lunch. Don’t like pineapple of coconut? You can easily swap for another fruit and nut combo!
SOME OF MY FAVOURITE COMBOS:
- Cherry Almond
- Honey Walnut Raisin
- Mango Coconut
You could also add a spoonful of your fave nut butter or Nutella, bananas or even do a carrot cake version with shredded carrot, raisins & cinnamon!
[click_to_tweet tweet=”Breakfast for the whole week sorted in 10 minutes? Pina Colada Overnight Oats for the win!” quote=”Breakfast for the whole week sorted in 10 minutes? Pina Colada Overnight Oats for the win!”]
The basic concept of Overnight Oats is to get the ratio of oats to moisture right. In this recipe, the moisture comes from the frozen fruit, the coconut water and the greek yogurt. If you are switching your flavourings around, you could swap out the coconut water for any sort of dairy or plant milk. Be mindful that if you aren’t using a particularly juicy fruit, you may need to add more moisture to get the consistency right. I do 1/2 cup of oats per jar, 1/3 cup coconut water, 1/3 cup fruit, 1/3 cup greek yogurt.
OVERNIGHT OATS RATIO: 1 part oats to 2 parts moisture
I find a half cup of oats per mason jar yields a full jar which is 2-3 portions depending on how hungry you are. I tend to whip up two jars at a time which gives me breakfast for the week and makes for easy meal prep.
SUBSTITUTIONS AND PLANT-BASED OPTIONS: Most Overnight Oats recipes call for greek yogurt and some sort of milk. I’ve already taken the first step to plant-based by using coconut water in this recipe, and have been known to use plain old filtered water if I don’t have coconut water on hand. You could use cows milk, almond milk, or if you’re wanting to get a bit more fat in the recipe you could use coconut milk. I wouldn’t suggest oat milk, purely due to the fact that is can be a bit slimy and there is already an abundance of oats here 😉
Along a similar vein, if you wanted to substitute a coconut or soy yogurt, I would consider that often they aren’t as thick in texture as traditional greek yogurt, so I would cut back on the liquids a touch to reflect that.
Lastly, honey is used as a sweetener in this recipe, but maple syrup or agave would work just as well.
RECIPE: Pina Colada Overnight Oats
A super simple, tropically infused pineapple and coconut overnight oats recipe packed full of flavour and good for you ingredients
Ingredients
- 1 CUP Instant Oats
- 2 TBSP Chia Seeds
- 1 CUP Coconut Water
- 1 CUP Frozen pineapple
- 2 TBSP Honey
- ½ CUP Greek Yogurt
- ½ CUP Shredded Coconut
Instructions
- 1. Put pineapple, yogurt, coconut water and honey in a blender and puree until smooth
- 2. If using mason jars, divide oats ½ cup in each
- 3. Divide coconut ¼ cup in each jar
- 4. Divide pineapple mixture equally between jars
- 5. put 1 tbsp of chia seeds in each jar.
- 6. Still well so ingredients are well dispersed in the jar, seal with a lid and put in the fridge overnight or at least 8 hours.
Notes
I used two 500ml mason jars for this recipe, but you could easily make individual servings in smaller jars.
For the purpose of photography aesthetic, I kept the yogurt and pineapple layers separate, but they end up getting mixed anyways so it's easier to blend the yogurt with the pineapple, honey and coconut water in the first step.
It's important to stir the jars up well before refrigerating so the chia seeds can disperse and do their job.
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