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. Source: EatingWell Magazine, March 2019

Joyce Hendley


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 calories; 10.5 g total fat; 5.4 g saturated fat; 147 mg sodium. 205 mg potassium; 41.5 g carbohydrates; 7.7 g fiber; 10 g sugar; 6.8 g protein; 724 IU vitamin a iu; 20 mg vitamin c; 27 mcg folate; 292 mg calcium; 2 mg iron; 46 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was my first time trying overnight oats. This recipe was super tasty. Will definitely make again. Read More