The hubs is a giant fan of all flavors tropical, so when I stumbled upon yet another refrigerator oatmeal recipe that ticked off the “easy-to-make” and tropical boxes, I jumped on the chance to try it. His reaction to this little culinary experiment was favorable (as opposed to the time I tried to make oatmeal out of acorn squash), so this recipe made the blog cut. You’ll need to add a little bacon to even-out the protein (mmm….bacon!) and perhaps, to even out the fat, you’ll want to crush in some macadamia nuts or almonds. Or you can balance it however you wish and ignore my advice. That tends to be the way the hubs deals with these situations.
We’re expecting snow again tomorrow. On May Day. This might be the perfect recipe to lift your spirits and give hope that maybe – just maybe – we will see a week’s worth of summer weather this year. Maybe….
Pineapple Coconut Refrigerator Oatmeal
Yield: 1 serving
Zone Calculations: 2.5P, 3C, 1.5F
¼ c. uncooked, old-fashioned rolled oats
¼ c. coconut milk
¼ c. Chobani vanilla greek yogurt
1.5 tsp. dried chia seeds
1.5 tsp. splenda (you can certainly skip or amend this ingredient as desired)
35 grams chopped pineapple (a little less than ¼ c and fresh, frozen, or canned in 100% juice works)
In a pint jar or other sealable container combine oats, coconut milk, yogurt, chia seeds, and Splenda. Put lid on the container and shake yo’ booty until the ingredients are well combined (I typically shut the blinds for this portion of the recipe). Remove the lid and add pineapple. Stir until the pineapple is mixed throughout. Return the lid to the container and place in the refrigerator. Let it do its thang overnight and eat chilled in the morning.