Simple vegan breakfast recipe to delight your family

Want a simple vegan breakfast? Then check out this recipe.

Pineapple Coconut Overnight Oats

 Prep Time: 10 mins                                                                                       Serves: 1 
 Recipe Category: Breakfast-Oats 

   Ingredients needed

   Rolled Oats – 1/3 cup
   Pineapple pieces – 1/2 cup
   Coconut milk – 1/2 cup
   Honey or any sweetener to taste
   Almonds – 6 blanched and slivered
   Grated coconut – 2-3 tbsp

READ ALSO: A spicy delicious South Indian breakfast recipe

Preparation 

Clean and cut the pineapple into small pieces. Blanch and sliver the almonds.

Use readymade coconut milk or you can extract coconut milk at home.

Method 
In a bowl or mason jar, add the oats (this recipe uses old fashioned oats).

Add the pineapple pieces. Add thick coconut milk and honey. Since the pineapple I used was very sweet, I added just a tsp of honey.

Top it with grated coconut and almonds. Refrigerate overnight or for 8 hours.

In the morning top it with more pineapple pieces and grated coconut. You can adjust the consistency to your liking by adding more coconut milk. Enjoy!!

Notes – You can also use quick cooking oats/instant oats but that requires only 30 minutes of soaking.

This recipe can be made 2 or 3 days ahead of time.

Shelf Life – You can store it in the refrigerator for a maximum of 3 days.