Go Back
Delicious pineapple coconut overnight oats served in a bowl with fresh fruit.

Pineapple Coconut Overnight Oats

Enjoy a bright and tropical breakfast with these creamy overnight oats that taste like a mini vacation.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 12 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup rolled oats Use old-fashioned rolled oats for best texture.
  • 1 cup coconut milk Full-fat canned coconut milk for richer texture or a lighter carton version.
  • 1 cup pineapple chunks Use fresh or canned in juice; avoid syrup-packed.
  • 2 tablespoons honey or maple syrup Optional for sweetness.
  • 1 teaspoon vanilla extract
  • 1/4 cup shredded coconut Optional; use unsweetened for less sugar.

Method
 

Preparation
  1. In a mixing bowl, add the rolled oats and pour in the coconut milk.
  2. Stir in the vanilla extract and optional honey or maple syrup until well combined.
  3. Gently fold in the pineapple chunks and shredded coconut until evenly distributed.
  4. Spoon the mixture into jars or airtight containers and refrigerate overnight.
Serving
  1. In the morning, stir the oats to combine any separated liquid.
  2. Enjoy cold or microwave for 30-60 seconds to warm, stirring to combine.

Notes

Store in airtight containers for up to 4-5 days in the refrigerator. Can be frozen for up to 1 month.