Chia overnight oats
Creamy chia overnight oats with griddled cinnamon pineapple, toasted coconut flakes and pumpkin seeds. A healthy plant based breakfast made with fresh fruit and crunchy toppings, this is summer in a bowl!
Servings: 2
Ingredients
For the oats
- 80 g rolled oats
- 2 tbsp chia seeds
- 300 mls unsweetened oat milk
- 1 tsp vanilla
- 2 tbsp maple syrup
For the toppings
- 100 g pineapple
- 1 tsp demerara sugar
- 1/4 tsp cinnamon
- A squeeze of lime
- 10 g coconut chips
- 1 tsp pumpkin seeds
Instructions
- Add the oats, chia seeds, milk, vanilla and maple syrup to a bowl.
- Stir the ingredients until well mixed. Cover and place in the fridge for a minimum of 2 hours.*
- To prepare the pineapple, chop into large chunks. Heat a griddle over a medium heat, add the pineapple and cook for 3-4 minutes, turning frequently.
- Add the pineapple to a bowl, sprinkle over the sugar and cinnamon and a generous squeeze of lime and stir well.
- Serve the overnight oats in your preferred bowl or jar, top with the warm pineapple, toasted coconut and pumpkin seeds.
Notes
*If in a hurry, there is no need to soak these oats overnight, 2 hours is sufficient to make creamy oats.