Healthy breakfast recipe for Overnight Oats with Stewed Pineapple


For the stewed pineapple:
1 pineapple cut into small chunks (about 2 – 2½ cups)
100ml water (or pineapple/orange juice)
¼ tsp cinnamon
1 star anise

For the oats:
½ cup rolled oats
1 heaped tbsp desiccated coconut + extra for sprinkling
¾ cup coconut milk
few drops of vanilla extract
2 tsp honey
cinnamon to decorate

How to

Place the pineapple, water (or fruit juice), cinnamon and star anise in a saucepan over a medium heat. Stew for 12-15 minutes, stirring regularly, until the pineapple has softened and most of the liquid has reduced.

Take the pot off the heat. Remove the star anise and transfer the pineapple to a bowl. Set aside to cool, then pop into the fridge until needed.

Mix the oats and coconut in a bowl. In a separate bowl whisk the coconut milk, vanilla extract and honey together until combined. Pour the liquid over the oats and stir. Cover and leave in the fridge overnight.

Just before serving top the oats with a few spoons of stewed pineapple. Sprinkle with extra coconut and a few pinches of cinnamon.

Cook’s notes:
The oats can be served straight from the fridge or warmed up if you prefer.

Use certified gluten free oats if you are following a strict gluten free diet.

Replace the honey with maple syrup or brown rice syrup for a vegan version.


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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate