You know I’m obsessed with oatmeal. My overnight oats usually follow the same formula [oats: almond milk: yogurt: berries/add-ins] but I decided to change it up a little for this tropical delight. I love the splash of summer flavors during a warm spring, and it just makes the morning a little brighter.
Pina Colada Overnight Oats
¼ cup old fashioned oats
½ cup water
¼ cup canned lite coconut milk
¼ cup almond milk*
1 tsp. unsweetened coconut flakes
3-4 chunks of pineapple, sliced into small pieces**
½ tsp. Splenda or sweetener
optional: 1/8 tsp. coconut extract
optional: toasted coconut shavings, for topping
*You can use all coconut milk if you prefer, but because it is high in calories, I used coconut milk and almond milk, which still gives the thickness and taste of coconut, but cuts the calories in half!
*I buy the large cans of chunk pineapple, packed in juice or water. When I open the can, I keep the rest in the fridge in a storage container for my recipes (or snacking) later in the week. I happen to have a can open already from my Pina Colada Breakfast Cake! This goes for the coconut milk too! This prevents waste, because I’ll always find another recipe to use the rest in.
~In a microwave safe bowl, combine the oats and water, and microwave for 55 seconds, par-cooking the oatmeal. Stir in the coconut milk, almond milk, coconut flakes, pineapple, Splenda, and extract (if you want, which I highly recommend, because it’s a flavor boost!). Cover with plastic wrap and let set overnight!
~Before enjoying, give it one last stir, and top with the toasted coconut shavings (if that floats your boat).
On a side note, I’m taking a trip to visit my family in Denver, CO this weekend! I’m really excited and have been very busy getting ready. I haven’t been to Denver in two years, so it’ll be a nice homecoming. I hope a giant rhubarb cake is waiting on the counter of my grandma’s kitchen.