Overnight oats have been around for a while and have recently become one of my breakfast staples! We almost always have oats for breakfast at home – either included in our home made granola or cooked up the usual way, but now we are taking it to the next level with this delicious gluten, dairy and refined sugar free overnight oats recipe with a tropical twist.
I have been completely besotted with homemade granola for the longest time and missed the overnight oats bus! A bit like chia puddings, the idea never appealed to me that much when the trend started taking off, but now that I have tried it this make-ahead breakfast has become a firm favourite at home.
Enjoying a bowl of oats is a great way to kickstart the day and I am enjoying having a different way to prepare them. Besides the health benefits I also love that I can prepare the oats the night before (it literally takes two minutes) and the next morning I have a bowl of deliciousness ready and waiting. If you have ever wondered how to make overnight oats read on and you will see how simple it really is.
The shops are filled with fresh pineapples at the moment, but if you can’t get your hands on one or you are not in the mood for stewing fruit you can also top your oats with chopped raw nuts, cinnamon and a drizzle of honey. Fresh berries are also a great addition. Tons of flavour and sure to keep you going during your busy morning.
Watch how we made tropical overnight oats on the Expresso Show:
- The oats can be served straight from the fridge or warmed up if you prefer.
- Use certified gluten free oats if you are following a strict gluten free diet.
- Replace the honey with maple syrup or brown rice syrup for a vegan version.
STEWED PINEAPPLE OVERNIGHT OATS
For the stewed pineapple:
- 1 pineapple cut into small chunks (about 2 – 2½ cups)
- 100ml water (or pineapple/orange juice)
- ¼ tsp cinnamon
- 1 star anise
For the oats:
- ½ cup rolled oats
- 1 heaped tbsp desiccated coconut + extra for sprinkling
- ¾ cup coconut milk
- few drops of vanilla extract
- 2 tsp honey
- cinnamon to decorate
1.) Place the pineapple, water (or fruit juice), cinnamon and star anise in a saucepan over a medium heat. Stew for 12-15 minutes, stirring regularly, until the pineapple has softened and most of the liquid has reduced.
2.) Take the pot off the heat. Remove the star anise and transfer the pineapple to a bowl. Set aside to cool, then pop into the fridge until needed.
3.) Mix the oats and coconut in a bowl. In a separate bowl whisk the coconut milk, vanilla extract and honey together until combined. Pour the liquid over the oats and stir. Cover and leave in the fridge overnight.
4.) Just before serving top the oats with a few spoons of stewed pineapple. Sprinkle with extra coconut and a few pinches of cinnamon.