Breakfast · 10 min · hawaiian

Pineapple Coconut Overnight Oats

Weeknight-friendly Hawaiian cooking: Pineapple Coconut Overnight Oats comes together in 10 minutes with rolled oats, coconut milk, and not much else. The macros do the talking: 19g protein, 71g carbs, and 45g fat in every 715-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rolled oats
• 1 cup Coconut milk
• 1.5 cups Pineapple
• 1/2 cup Greek yogurt
• 2 tbsp Honey
• 1/4 cup Shredded coconut
• 1/4 cup Macadamia nuts

Steps

1. Stir the oats, coconut milk, yogurt, honey, and half the pineapple in a jar; the pineapple sweetens as it sits.
2. Refrigerate overnight — at least 8 hours — until thick and creamy.
3. Top with the remaining pineapple, toasted coconut, and crushed macadamias just before eating.
4. No cooking, no fuss; it tastes like a piña colada that went to the gym.
5. The oats keep 3 days refrigerated — make a double batch and breakfast is solved till Thursday.

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