Overnight Oats with Coconut Milk, Cinnamon-Ginger Pineapple, and Toasted Coconut Almond Topping

I have been wanting spring and summer SO BADLY lately.

I am so done with this winter..and I have been since it started.

I was in the mood for fresh summery flavors when I made this..hence the coconut and pineapple.

This combo may sound strange to you, but it is AWESOME. Don’t hesitate to try it. This recipe is super healthy and it is a great breakfast to get you going for the day. It will hopefully put you in a good mood and remind you that spring and summer are right around the corner!

Makes 2-4 servings + extra topping

For the oats:
1 1/2 c. oats (not instant)
2 c. unsweetened coconut milk
2 T. chia seeds
1 tsp. cinnamon
1 T. honey
1 tsp. vanilla extract, or 1 vanilla bean, scraped
pinch of salt

For the topping:
3/4 cup. shredded sweetened coconut
3 T. sliced almonds

For the pineapple:
1 T. coconut oil
1 c. diced pineapple
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. honey
pinch of salt

Begin by making the oats. Combine coconut milk, cinnamon, honey, vanilla, salt, and chia seeds in a medium bowl and whisk to combine. Stir in oats to combine. Cover with plastic wrap and place in the fridge overnight so the oats absorb the liquid and thicken.

You can also prep the toppings and pineapple the night before. Make the topping by toasting the shredded coconut and almonds in a dry skillet over medium/high heat, watching closely so it doesn’t burn, about 5-7 minutes. The coconut will be fragrant and it will develop a toasty brown color, so you will know when it is ready.

To make the caramelized pineapple, melt coconut oil in a medium skillet over medium/high heat. Once heated, add pineapple, cinnamon, ginger, honey, and salt to pan, and sauté, stirring occasionally, for 5-7 minutes, You will want the pineapple to caramelize and develop a little golden brown color. Once finished, let cool and store in fridge overnight.

To assemble oats, portion into bowls, (or to-go containers if you are on the run), and top with a few spoonfuls of the pineapple. (I heated my pineapple up in the morning for about 30 seconds in the microwave). Then top with toasted coconut and almond topping, and another drizzle of honey if you need the extra sweetness!

Bring me spring and summer now.