Description
This Pineapple Upside-Down Overnight Oats recipe is a delicious and convenient breakfast option that combines creamy oats with tropical pineapple and a touch of brown sugar sweetness. Prepared the night before, it’s perfect for busy mornings and offers a refreshing twist on traditional overnight oats with the flavors of pineapple upside-down cake.
Ingredients
Scale
Overnight Oats Base
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/4 cup Greek yogurt
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon vanilla extract
Topping
- 1/4 cup pineapple chunks (fresh, canned, or thawed frozen)
- 1 tablespoon brown sugar
Instructions
- Mix the base ingredients. In a jar or container, combine rolled oats, milk, Greek yogurt, honey, and vanilla extract. Stir thoroughly to ensure all ingredients are well blended and the oats are fully soaked.
- Sugar coat the pineapple. In a small bowl, toss the pineapple chunks with brown sugar to evenly coat them, adding sweetness and mimicking the caramelized topping of pineapple upside-down cake.
- Layer the pineapple. Spread the brown sugar coated pineapple chunks on top of the oat mixture in the jar or container.
- Refrigerate overnight. Cover the container tightly and place it in the refrigerator overnight or for at least 6 hours to allow the oats to soften and flavors to meld.
- Serve and enjoy. In the morning, either stir the oats and pineapple together or enjoy the layered effect as-is. Optionally, add extra toppings like nuts or seeds for added texture and flavor.
Notes
- You can use any type of milk you prefer, including almond, soy, or cow’s milk.
- Frozen pineapple should be thawed before using for best texture.
- Adjust sweetness by varying the amount of honey and brown sugar.
- For a vegan version, substitute Greek yogurt with plant-based yogurt and use maple syrup instead of honey.
- To add crunch, sprinkle nuts or granola on top before serving.
