Tropical Protein Overnight Oats with Warm Pineapple Sauce
Old fashioned oats mixed with coconut milk and vanilla protein powder, chilled overnight to thicken then topped with a quick Pineapple Apricot Sauce and a sprinkle of toasted coconut flakes. Easy vacation-style breakfast in 10 minutes or less!
Ingredients
Vanilla Protein Oats
- 1 cup old fashioned oats regular or gluten free
- 2 tbsp chia seeds
- 4 tbsp vanilla protein powder I used Ritual
- 2.5 cups flax, coconut, or almond milk unsweetened
Warm Pineapple Sauce
- 1.5 cups pineapple chunks I use frozen
- 1.5 tbsp apricot jam I use the naturally sweetened kind
- 1 - 2 tsp maple syrup
- 2 tbsp water
Toppings
- toasted coconut flakes
- sunflower seeds, pumpkin seeds, and/or hemp seeds
Instructions
The night before: Prep the Oats
- Combine the oats, chia seeds, protein powder, and plant milk in a large mixing bowl. Mix well, paying careful attention to the bottom to make sure the chia seeds are well mixed. Divide between two containers, cover, and refrigerate overnight to thicken.
In the am: Make the Sauce
- Combine the pineapple, apricot jam, maple syurp, and water in a saucepan on medium heat. Stir and bring to a simmer. Reduce the heat to medium low and place a lid ajar on top. Simmer for 10 minutes, stirring occassionally until the pineapple is warm and plump and the juices have thicken slightly.
Serve
- Pour the Warm Pineapple Sauce over the overnight oats and top with a sprinkle of toasted cocout flakes and sunflower seeds for crunch. Enjoy!
Notes
SERVE WARM OR COLD
Sometimes I like when overnight oats is served chilled, other times I warm it up. I warm it up on the stove for 3-4 minutes with an extra splash of coconut milk or in the microwave (no added liquid) for about 1 minute and 30 seconds.
SHORT ON TIME IN THE MORNING?
The Warm Pineapple Sauce can also be made the night before and served warm or cold in the am. It keeps well in the fridge in an airtight container for about 5 days.