Loaded with coconut, pineapple and mango, this easy overnight oats recipe will transport you to the tropics. Meal-prep a big batch for ready-to-eat breakfasts throughout the week.

Joyce Hendley
Source: EatingWell Magazine, March 2019


Ingredient Checklist


Instructions Checklist
  • Combine oats, coconut milk, pineapple, mango and chia seeds in a small bowl or jar. Cover and refrigerate overnight.

  • Top with coconut before serving.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

To make ahead: Prepare through Step 1 and refrigerate for up to 5 days.

Nutrition Facts

281.4 calories; protein 6.8g 14% DV; carbohydrates 41.5g 13% DV; exchange other carbs 3; dietary fiber 7.7g 31% DV; sugars 10.3g; fat 10.5g 16% DV; saturated fat 5.4g 27% DV; cholesterolmg; vitamin a iu 723.9IU 15% DV; vitamin c 19.7mg 33% DV; folate 27.2mcg 7% DV; calcium 291.5mg 29% DV; iron 2.4mg 13% DV; magnesium 46.4mg 17% DV; potassium 204.8mg 6% DV; sodium 147.4mg 6% DV.

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Rating: 5 stars
This was my first time trying overnight oats. This recipe was super tasty. Will definitely make again. Read More