Low FODMAP Tropical Overnight Oats. Like eating refreshing, filling and nutritious ice-cream for breakfast!
The Low FODMAP Tropical Overnight Oats breakfast is:
- Low FODMAP
- Naturally sweetened
The taste of the coconut yogurt goes amazingly well with the tropical topping made of banana and pineapple. These overnight oats are extremely easy to make and require only a few simple ingredients. The oats become super creamy from the coconut yogurt, and the topping is just like ice cream. I’m obsessed with this breakfast!
I love eating this breakfast for the whole year, but if I’m completely honest, this is a perfect breakfast for the summer season. The season when the sun drains our bodies and leaves our souls floating above us, feeling all dreamy and unreal. These chilled, tropical flavored oats are my number one breakfast to surviving the summer more pleasantly.
- The oats are a great source of fiber which is important for good digestion.
- Eating fruits on a Low FODMAP diet can be slightly challenging, as most of the fruits are high on FODMAP’s. But According to the Monash University, both Pineapple and unripe Bananas have the green light! So they are one of the fruits, you can always find in my home. Moreover, the pineapple is considered to be great for the digestion, thanks to the unique protein-digesting enzyme called bromelain.
- The pineapple is a bomb of vitamin C, making it great for fighting colds and flues, and the banana is great for giving you that extra energy boost (which is something we all need in the morning)
As a topping for this Low FODMAP Tropical Overnight Oats, I want to use nuts or seeds, more banana, and pineapple. I also love adding kiwi because it enhances the tropical flavor. For making it even more nutritious, you can sprinkle hemp seeds, pumpkin, chia seeds or any other superfood that you like.
For more dessert-like breakfasts, check out my:
Tropical Overnight Oats
- FOR THE OATS
- 1 cup rolled oats gluten-free if required
- 250 gr coconut yogurt
- 1 Tbs maple syrup
- 1 banana
- 3 Tbs desiccated coconut
- FOR THE ICE-CREAM TOPPING
- 1 sliced frozen banana
- 1 cup 140g frozen pineapple
- 1 tbs maple syrup
- 1/2 tbs vanilla extract
- FOR TOPPING OPTIONAL
- pumpkin seeds
- more banana and pineapple or any other fruit like kiwi or mango
- desiccated coconut
- In a mason jar add the oats, yogurt and maple syrup and stir them with a spoon to combine.
- Close it with a lid or cover with a plastic wrap and place it in a fridge overnight(or at least for 6 hours)
- The next day, add desiccated coconut and sliced banana and stir to combine.
- THE ICE CREAM TOPPING
- Add the banana, pineapple, maple syrup and vanilla extract and blend until smooth.
- The next day when the oats are ready for eating top them with the freshly made ice cream
- Add any toppings of choice (fruit or seeds or both)