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Tropical Overnight Oats

Stefani Weiss
Low FODMAP nutritious, refreshing, dessert-like breakfast. Vegan and Gluten Free friendly. And requires only a few basic ingredients. Easy to digest and very simple to make.
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Prep Time 6 hours 10 minutes
Cook Time 6 hours 10 minutes
Total Time 12 hours 20 minutes
Course Breakfast
Cuisine Gluten-Free, Vegan

Ingredients
  

  • 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
  • ½ tbs vanilla extract
  • FOR TOPPING OPTIONAL
  • pumpkin seeds
  • more banana and pineapple or any other fruit like kiwi or mango
  • desiccated coconut

Instructions
 

  • 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)
  • Enjoy!

Nutrition

Serving: 1g