Tropical Overnight Oats
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.
Ingredients 1 Serving
½ cup rolled oats (see Tip)
¾ cup unsweetened coconut milk beverage
¼ cup diced pineapple
1 tablespoon chopped unsweetened dried mango
1½ teaspoons chia seeds
1½ teaspoons unsweetened shredded coconut
Preparation
Prep Ready In
10 m 8 h
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 information
Serving size: 1 jar
Per serving: 281 calories; 10 g fat(5 g sat); 8 g fiber; 42 g carbohydrates; 7 g protein; 27 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 724 IU vitamin A; 20 mg vitamin C; 292 mg calcium; 2 mg iron; 147 mg sodium; 205 mg potassium
Nutrition Bonus: Vitamin C (33% daily value), Calcium (29% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 1½ fat, ½ fruit
Source: http://www.eatingwell.com/recipe/270492/tropical-overnight-oats/
