As much as I’m trying to reintroduce meat into my morning meals, I still really, really like me a good bowl of oatmeal to start the day…
But, seeing as how I have no patience to wait for it to be ready, what I usually do is I’ll cook a batch of steel cut oatmeal on the weekend and then eat it cold in the morning for the rest of the week.
Sometimes, though, disaster of disasters, I’ll come to the sad realization in the evening that I don’t have any oatmeal left for the next morning. GAH! When that happens, I like to just throw together a quick batch of overnight oats.
Overnight oats are great because they only take a few minutes to prepare, this Pineapple Coconut version especially. Basically, all you need to do is throw all the ingredients into a bowl, stir and send said bowl to the fridge, then wait for the ingredients to do their thing while you are comfortably asleep.
Then, when you wake up in the morning, you just as soon get welcomed into the day by the most delicious bowl of scrumptious oatmeal!
Since I rediscovered just how delicious steel cut oats really are, they are definitely my favorite kind to eat. However, since they are a bit on the chewier side, I thought that it would be a good idea to mix them up with an equal amount of rolled oats for this recipe. That was an awesome call on my part, if I may say so myself! This way, you get to enjoy the softer, creamier texture of the rolled oats and still benefit from the fullness and chewiness of the steel cut oats.
Frankly, I think I’m in love!
I’ve been making 2 batches of these Coconut Pineapple Overnight Oats back to back next week and I think I’ll be doing the exact same this week!
Now I just can’t wait for fresh pineapple to be in season… or at least affordable! I’m really wanting to try this exact same recipe but with fresh coconut and fresh pineapple.
Mind you, that would require a little bit more time and effort, and I must admit that something has to be said for the speed and convenience of opening a can of crushed pineapple and throwing in a handful of dried coconut.
Still, nothing can beat fresh, right? So I just know I’ll have to try it someday. In the meantime, I’ll stick with this quick and easy version…
To make it, simply open up a can of crashed pineapple and throw it in a mixing bowl, preferably one that has a fitting lid, along with half a cup of rolled oats, half a cup of steel cut oats, half a cup of shredded coconut, a cup of coconut milk, a half cup of water, some ground cinnamon, vanilla extract and salt.
In no particular order…
Next, give everything a good stir. That’s it. You’re done. Whoa! Now that wasn’t too hard, was it?
Put the lid on, place that bowl in the fridge and go to bed. The magic will take place while you sleep, I swear.
In the morning, give your oats another good stir… see how nice and thick and creamy and delicious looking your concoction got? Now just you wait until you get a taste of it…
Scoop some of that into a bowl, add a little bit of your favorite milk if you want to, and garnish it with a dollop of coconut cream or Greek yogurt. Sprinkle a little bit of extra shredded coconut and a dash of cinnamon, and enjoy!
Oh, and if you want to a little protein boost, like if you’re having this as a post work-out meal, for instance, try this: mix some protein powder in with a little bit of Greek yogurt and then mix that in with your oatmeal. OH! To die for, I swear!
It’s ok. Eat now. You can thank me later.
- ½ cup rolled oats
- ½ cup steel cut oats
- ½ cup shredded unsweetened coconut
- 1 can (398ml | 14oz) crushed pineapple with juice
- 1 cup (240ml) full fat coconut milk
- ½ cup (120ml) water
- ½ tsp pure vanilla extract, (storebought or homemade)
- ¼ tsp ground cinnamon
- ¼ tsp salt (I use Himalayan salt)
- Milk of your choice
- Coconut cream
- Greek yogurt
- Shredded coconut
- Ground cinnamon
- Combine all the ingredients in a medium-sized mixing bowl with fitting lid; mix until well combined.
- Cover and refrigerate overnight.
- When ready to serve, add a little bit of milk, if desired, and garnish with a dollop of coconut cream or yogurt, a pinch of shredded coconut and a dash of cinnamon.