Description
This Pineapple Upside-Down Overnight Oats recipe offers a tropical twist on a classic breakfast staple. Combining creamy Greek yogurt, chia seeds, and sweet pineapple with a hint of vanilla and cinnamon, it’s a nutritious and delicious meal prep option that’s ready to enjoy in the morning. Perfect for busy days, it requires no cooking and can be customized with your favorite toppings.
Ingredients
Scale
Base Ingredients
- ½ cup old-fashioned rolled oats
- ½ cup unsweetened almond milk (or milk of choice)
- ¼ cup plain Greek yogurt
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup (or honey)
- ¼ teaspoon vanilla extract
- pinch of cinnamon
Toppings
- ⅓ cup diced pineapple (fresh or canned in juice)
- 1 tablespoon chopped maraschino cherries
- 1 tablespoon crushed graham crackers or granola (optional for topping)
Instructions
- Combine Base Ingredients: In a mason jar or airtight container, mix the oats, almond milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and a pinch of cinnamon thoroughly to ensure all ingredients are evenly incorporated.
- Add Fruit Layers: Carefully add the diced pineapple and chopped maraschino cherries on top of the oat mixture without stirring to create a distinctive layered or “upside-down” effect.
- Refrigerate Overnight: Seal the container tightly and refrigerate it overnight or for at least 4 hours to allow the oats and chia seeds to absorb the liquid and flavors to meld.
- Serve: In the morning, optionally stir the mixture if desired, then top with crushed graham crackers or granola to add texture before serving.
Notes
- For a vegan version, use plant-based yogurt instead of Greek yogurt.
- Maple syrup can be substituted with honey or agave syrup depending on preference.
- Adding a splash of pineapple juice enhances the tropical flavor.
- This recipe can be prepped up to 3 days in advance for convenience.
