Rating: 4.5 stars
2 Ratings
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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




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

1 jar
281 calories; protein 6.8g; carbohydrates 41.5g; dietary fiber 7.7g; sugars 10.3g; fat 10.5g; saturated fat 5.4g; vitamin a iu 723.9IU; vitamin c 19.7mg; folate 27.2mcg; calcium 291.5mg; iron 2.4mg; magnesium 46.4mg; potassium 204.8mg; sodium 147.4mg.

2 starch, 1 1/2 fat, 1/2 fruit