Tropical Overnight Oats
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.
Prep Time6 hrs 10 mins
Cook Time6 hrs 10 mins
Total Time12 hrs 20 mins
- 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)