Pina Colada Overnight Oats

Course: Breakfast

Cuisine: Hawaiian

Keyword: chia seeds, coconut flakes, coconut milk, greek yogurt, oats, pineapple

Prep Time: 15

Cook Time: 15

Chill Time: 4

Total Time: 4 30

Servings:

Cost: $10

This Pina Colada Overnight Oats recipe is a fun and flavorful way to enjoy your breakfast. The combination of coconut milk, pineapple, and toasted coconut flakes transports you straight to a tropical paradise. I’ve included an optional recipe for homemade toasted coconut flakes, but you can certainly use plain unsweetened flaked coconut instead.

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Ingredients

1 cup Greek yogurt
1 cup rolled oats
1 cup full-fat coconut milk regular milk or half/half
2 tablespoons chia seeds
1 tablespoon vanilla extract
2-4 tablespoons Kauai honey or your favorite honey

Topping

1 cup diced pineapple
4 tablespoons toasted coconut flakes or plain unsweetened flaked coconut

Homemade Toasted Coconut Flakes

½ cup honey or agave syrup
1 tablespoon grapeseed oil
1 teaspoon vanilla extract
4 cups unsweetened coconut flakes
Kosher salt

Instructions

Combine Ingredients: Whisk together all ingredients (except topping) in a medium-sized mixing bowl. Add pineapple and toasted coconut on top.
Chill: Close and refrigerate for at least 4 hours, but preferably overnight before eating.

Homemade Toasted Coconut Flakes (Optional):

Preheat Oven: Preheat the oven to 325°F. Line a sheet pan with parchment paper.
Combine Ingredients: In a large bowl, whisk together the honey, oil, and vanilla. Add the coconut flakes and stir to coat. Spread the coconut mixture on the lined sheet pan. Sprinkle with a pinch or two of salt.
Bake: Bake until golden brown and crisp, 12 to 15 minutes, tossing and rotating the pan front to back halfway through. Remove from the oven and let cool completely. Store in a sealable container in a cool, dry place for up to 1 week.