Overnight porridge with coconut, lime and pineapple. In a medium size bowl, mix all ingredients together (rolled oats through cinnamon) and chill overnight. You may also divide mixture amongst individual serving bowls before refrigerating. Top with fresh pineapple and additional shredded coconut.
You can cook Overnight porridge with coconut, lime and pineapple using 8 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Overnight porridge with coconut, lime and pineapple
- Prepare 40 of porridge oats.
- You need 200 g of greek yoghurt.
- It’s 250 ml of light coconut milk.
- It’s 2 tbsp of honey.
- You need 4 tbsp of desiccated coconut.
- You need 1 of tinned pineapple in juice (130g) drained weight.
- You need 1 of lime juice plus zest for decoration.
- You need 30 g of shelled pistachio nuts (could do with different nuts).
Divide the coconut porridge between your bowls and serve with the pineapple and a sprinkling of desiccated coconut and lime zest. Add all ingredients to a small bowl andstir to combine. Pour mixture into an airtight container (I like to use a mason jar) and refrigerate overnight. Optional: Top with more pineapple chunks and coconut in the morning.
Overnight porridge with coconut, lime and pineapple instructions
Mix greek yoghurt, coconut milk, lime juice and honey. Then add oats and stir. Add 2/3 chopped pineapple.
Pour mixture into 2 bowls.
Top it up with desiccated coconut, rest of pineapple chunks and crushed pistachio nuts.
I also like to add a drizzle of almond butter for some added flavour and healthy fat. These pineapple and coconut overnight oats mix up in just a few minutes and result in a delicious and creamy grab-and-go breakfast that brings a little bit of the islands to your kitchen. Welcome to the magic that is overnight oats! Making overnight oats is a no-cook method for making oatmeal. Combine oats, coconut milk, pineapple, mango and chia seeds in a small bowl or jar.
