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Pineapple Overnight Oats

Enjoy these Pineapple Overnight Oats for a creamy, filling, and tropical breakfast you can take on the go! Vegan and Gluten-Free.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Method No-Bake
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 242kcal
Author Caitlin Shoemaker


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:


  • 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.


  • 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.


Calories: 242kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 152mg | Potassium: 265mg | Fiber: 7g | Sugar: 13g | Vitamin A: 41IU | Vitamin C: 31mg | Calcium: 80mg | Iron: 2mg