Vegan roasted pineapple and coconut overnight oats topped with rich coconut milk and toasted coconut | Vegan, gluten-free, refined sugar-free | breakfast | healthy breakfast option | make ahead breakfast |
Breakfast,  Kid Approved,  Plant Powered,  Snacks

Roasted pineapple and coconut overnight oats with chia

The sun is shining!!!

Well, the sun is shining in Calgary and finally it looks like for a few days. I’m so excited as the weather has been really wonky the last few years – I just want a normal summer, especially during this whole pandemic thing.

Is there still a pandemic?  It feels like it’s silently disappeared, but I know that’s not the case; and that’s a whole other story anyway.

So, we have been doing our best to meal plan a bit to take some of the stress off making 3 meals a day plus 1000 snacks – toddlers am I right? I swear Luna asks me at least 25 times a day for a snack right now. And breakfast I find is the easiest.  I also don’t mind eating the same thing for breakfast a few times in a row. I mean when we were kids we basically went between toast with peanut butter and jam and cereal our entire lives.  Every once in a while we would get cinnamon toast as a treat – but that was the extent of our breakfasts. So, I figure we’re still doing pretty good.

This past week we have been eating one of my absolute favourite overnight oats recipes – roasted pineapple and coconut.  It is soooooooo good, and the trick is roasting the pineapple, it brings the sweetness and flavours to a whole other level.

This recipe was supposed to be part of a meal plan for Nourish and Sprout, but it was too good to not share now, so I’ll have to come up with something else.

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I usually make a double or triple batch of these and eat them all week as they are good in the fridge for 4 or 5 days no problem.

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Yield: 4-6 servings

Roasted Pineapple and Coconut Overnight Oats with Chia

Vegan roasted pineapple and coconut overnight oats topped with rich coconut milk and toasted coconut | Vegan, gluten-free, refined sugar-free | breakfast | healthy breakfast option | make ahead breakfast |

Vegan roasted pineapple and coconut overnight oats topped with rich coconut milk and toasted coconut. Vegan, gluten-free, and refined sugar-free.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • OVERNIGHT OATS
  • 1 cup rolled oats (I use Bob’s Red Mill Gluten Free)
  • 1/4 cup chia seeds
  • 1 cup full fat coconut milk* (save the rest of the can in an airtight container in the fridge for garnish)
  • 11/2 cups of other plant based milk (I use Earths Own Unsweetened Oat Milk)
  • 1/2 tsp vanilla
  • 1 tbsp coconut sugar (*optional, I find the roasted pineapple to be sweet enough for the whole dish but if you have a sweet tooth you might want to add the coconut sugar).
  • 1 average size pineapple
  • OPTIONAL GARNISH
  • The rest of the can of coconut milk
  • Toasted coconut or coconut flakes
  • Mint leaves

Instructions

    1. Preheat the oven to 450F and line a baking sheet with parchment paper.
    2. Remove the spiked top and the bottom from the pineapple and then remove the outer peel, ensuring all the eyes have been cut out.
    3. Slice the pineapple into 4 large pieces around the core. Lay them on the baking sheet and in the oven for 15-18 min, or until starting to get soft and releasing juices.
    4. While the pineapple is roasting, mix all other ingredients together in a bowl that has an airtight lid.  Make sure you stir it really well so the chia seeds don’t clump together.  Set aside for 10 minutes and then give it another really good stir. Put in the refrigerator for at least 6 hours, but preferably overnight.
    5. Once the pineapple is done roasting, remove from oven and let cool.  Then put it in the blender along with any juices and pulse until pureed. Pour into an airtight container (can be held in the fridge for up to 5 days).
    6. Once you are ready to eat – layer a scoop of roasted pineapple puree, a large scoop of overnight oats and another scoop of the pineapple puree.  Then add a dollop of the leftover coconut milk, sprinkle with toasted coconut and garnish with a mint leaf.  Or throw it all together in one bowl, stir and enjoy – it doesn’t need to be layered perfectly to eat, it tastes great no matter what! (Note: depending on the brand of coconut milk and the plant based milk you use, it may thicken up too much, in that case just add a splash of plant based milk and stir before serving.)

    Notes

    You can use light coconut milk if you prefer, we use full fat as we have a growing toddler in our home and good fats are very important. You can also use a drinking coconut milk like (Silk Original Coconut Milk) in place of both the full fat coconut milk and other plant based milk. 

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 493Total Fat: 35gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 119mgCarbohydrates: 43gFiber: 8gSugar: 15gProtein: 9g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.

    This is a great make ahead breakfast that you can eat all week and it is kid friendly too – Luna LOVES it!!! It is also vegan, gluten-free and refined sugar-free. Plus, you can also use that pureed pineapple on greek yogurt, granola or even over buttered toast in the morning and over vanilla bean or vegan coconut ice cream for dessert.

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    I hope you enjoy this beautiful week ahead and indulge in this beautiful, sweet and healthy breakfast.

    Till the next recipe,

    Kristen xo

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