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Enjoy these Pineapple Overnight Oats for a creamy, filling, and tropical breakfast you can take on the go! Vegan and Gluten-Free.
Wholesome, filling, and packed with vitamin C and fiber, these Vegan Pineapple Overnight Oats are the best way to kickstart your morning. They’re made with a creamy coconut, lime, and pineapple milk and infused with chia seeds for extra heartiness. One jar will keep you full all morning!
Table of Contents
An Easy Breakfast with a Tropical Twist
One of my unwritten rules is that if I’m going to make an overnight oats recipe, I have to go all out with the flavors. Why settle for blah oats + milk when you can start your day with mouthwatering flavors like peaches and cream, lemon poppy seed, or chocolate?
These Pineapple Overnight Oats are yet another crave-worthy breakfast I can’t wait to start my day with. A tangy, creamy pineapple milk infused with a bright pop of lime and sweet maple syrup is combined with a fiber-rich oat and chia seed mix, then transferred to jars and left to soak overnight. They also kind of taste like a piña colada, and that’s never a bad thing! The oats are soft and luscious the next day, not to mention bursting with bright and refreshing flavors.
Grab a jar when you’re heading out the door or when you’re craving a sweet treat. The exciting tropical goodness never disappoints!
What You Need for Pineapple Overnight Oats
This easy overnight oats recipe requires simple ingredients but has amazing tropical flavors!
- Oats: use quick-cooking oats or old-fashioned rolled oats. Sometimes, I’ll even use a 50-50 mix of the two for a more creamy and chewy texture. Steer clear of steel cut oats, oat groats, and instant oats, as they don’t work well in overnight oats recipes.
- Pineapple: fresh or frozen pineapple has two uses here: (1) it’s blended into a creamy pineapple milk for upgraded tropical flavors and (2) stirred into the oats to give you juicy pineapple in every bite. Save some extra pineapple chunks to serve on top of the oats, too!
- Coconut Milk: opt for canned, full-fat coconut milk for the creamiest taste and consistency. If you have a coconut aversion, use another type of thick and creamy non-dairy milk, like cashew, oat, or soy milk.
- Lime Juice: freshly squeezed lime juice adds a bright and citrusy tropical tang to the pineapple milk and oats.
- Maple Syrup: real maple syrup sweetens and balances the oat mixture. Feel free to use agave syrup or coconut sugar as a substitute.
- Chia Seeds: I love stirring chia seeds into overnight oats because (1) they soak in the pineapple milk, (2) help thicken the oats, and (3) add more antioxidants, fiber, and omega-3 fatty acids.
How to Make Pineapple Overnight Oats
- Add the pineapple milk ingredients to a blender and blend until smooth.
- Stir the oats and chia seeds together in a large bowl. Pour the pineapple milk into the bowl, add the chopped pineapple, and stir to combine.
- Let the oat mixture rest for 5 minutes, then stir again.
- Transfer the pineapple oatmeal to individual jars and store in the fridge for 4 hours or overnight.
- Top and serve for an easy breakfast.
Caitlin’s Cooking Tips
- If the pineapple milk looks thick: This is okay! The consistency is somewhat thick after blending, but that simply leads to thicker and creamier overnight oats (yum). If you prefer a thinner texture, blend in an extra splash of water or non-dairy milk.
- Using fresh pineapple? Make sure it’s ripe: According to Martha Stewart, fresh pineapple is one of the few fruits that doesn’t ripen after it’s picked. So, if you’re opting for fresh pineapple in this recipe, make sure you pick one that feels heavy in your hands, has a slight give when squeezed, and smells syrupy and sweet.
Serving Suggestions
Overnight oats are a game changer for meal prep. Whether you need grab-and-go breakfasts or healthy snacks for the week ahead, they have your back! These pineapple oats, in particular, will remind you of a pina colada, making them super refreshing during hot summer days.
Serve each jar of oats with your favorite toppings, like extra fresh pineapple chunks, a drizzle of maple syrup, a dollop of vegan whipped cream, chopped nuts or seeds, and/or shredded coconut.
If you’re looking for more vegan overnight oat recipes, you’ll also love these Carrot Cake Overnight Oats, Strawberry Overnight Oats, and Mango Overnight Oats!
And if you end up with leftover pineapple, use it in this Mango Pineapple Smoothie, this Thai-Inspired Tofu Pineapple Curry, or these Tempeh Tacos with Pineapple Coleslaw!
How to Store Pineapple Overnight Oats
Store the overnight oats in individual sealed containers or glass mason jars in the fridge for up to 5 days.
I don’t typically recommend freezing overnight oats because they’re so easy and fast to make fresh.
Substitutions and Variations
- Protein Overnight Oats: Blend 1 scoop of vegan vanilla protein powder plus 2 extra tablespoons of water (or more) into the pineapple milk. Also, if your powder is pre-sweetened, omit the maple syrup from the recipe.
- Use Certified Gluten-Free Oats: Keep in mind that not all oats are gluten-free, as there is often cross-contamination with wheat and other glutinous crops during processing. Buy certified gluten-free oats to keep this recipe gluten-free.
- Chia Seed Substitute: You can replace the chia seeds with an equal amount of flax seeds or hemp seeds.
Recipe FAQs
I recommend letting the overnight oats soak for at least 4 hours in the fridge before serving, although overnight is preferred.
All 3 work well! Canned pineapple is usually the most cost-conscious, with frozen pineapple being a close second. But for the best flavor, use fresh pineapple (chop it yourself or buy pre-chopped pineapple in the produce section of your grocery store).
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Pineapple Overnight Oats
Ingredients
For the Pineapple Milk:
- 3/4 cup frozen or fresh pineapple
- 1 ~12 ounce can full-fat coconut milk
- 1/2 cup water
- 2 tablespoons fresh lime juice 1-2 limes
- 2-3 tablespoons maple syrup*
- 1/4 teaspoon salt
For the Oatmeal:
- 2 cups quick-cooking or rolled oats*
- 2 tablespoons chia seeds or ground flaxseed
- 3/4 cup diced pineapple thawed if frozen
- Topping suggestions: shredded coconut nut butter, etc.
Instructions
- Make the Pineapple “Milk”: Add the pineapple to a high-speed blender along with the coconut milk, water, lime juice, maple syrup, and salt. Blend on high for 45 to 60 seconds, until everything is smooth.
- Mix: Add the oats and chia seeds to a large bowl and mix well. Pour the pineapple milk into the bowl, then add the chopped pineapple and stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. Then, mix again to incorporate the extra liquid sitting on top.
- Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.
Recipe Notes
- Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
- Protein Powder: For a protein boost, add 1 scoop of vanilla protein powder to the pineapple milk ingredients. Add an additional 2 tablespoons of plant milk and omit the sweetener if your powder is sweetened.
Thank you so much. Fantastic!!! Love these ❤️ I have tried to like overnight oats for along time. But there was always something missing. The fruit milk did the trick. Love, love ,love these. The possibilities of fruit is huge. Thank you again. I use many of your recipes.
Thank you so much for your kind words, Lisa! I’m thrilled that you loved the Pineapple Overnight Oats and found the fruit milk to be the missing ingredient for your overnight oats. The possibilities with different fruits are indeed endless! I’m glad you’re enjoying the recipes and finding them useful. Happy cooking!
Fantastic. Must be very calorific, but delicious.
Glad you liked it, Susanne!