Pina Colada overnight oats

Pina Colada overnight oats – Creamy oats with coconut and pineapple

Recipe for creamy Pina Colada overnight oats.

2-3 servings, depending on size.

Course Breakfast, Dessert, Lunch

Cuisine Danish

Nøgleord Coconut overnight oats, Overnight oats, Pina colada

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 306kcal

Combine the oats, chia seeds, syrup, vanilla sugar, salt, yogurt and coconut milk in a bowl.
*See the section below on choosing your coconut milk and how to proceed with each type.
Stir well, cover with a lid and refrigerate for at least 2-3 hours – or preferably overnight.
Just before serving, stir about 100 g of the pineapple, cut into small pieces, into the oats. Scatter the rest on top – along with a few coconut flakes, almonds or similar, if you like.
*If your oats have set too firmly, simply loosen them with a splash of milk, a little extra yogurt or similar. How firm they turn out depends entirely on which coconut milk you use.

If you use a rich, creamy coconut milk, you can leave out the yogurt/skyr and add 150 ml low-fat milk instead.
The rich, creamy coconut milk makes the oats soft and wonderfully creamy, so the yogurt is not needed.
*I always use coconut milk from Grøn Balance (a Danish supermarket own brand) – both the flavour and the texture are excellent.
If you use a light coconut milk, I recommend using skyr or Greek yogurt in the quantities given in the recipe. That will ensure you get lovely creamy oats.
*If the oats are too thick after a night in the fridge, loosen them with a splash of milk.
If you use a coconut milk that separates into layers – the classic tin with a thick creamy layer on top and a thin, watery liquid underneath – you have two options.
You can use only the creamy layer from the top, skip the skyr/yogurt and top up with milk instead. Use roughly 150–200 ml milk, depending on how much of the creamy coconut part was in the tin.
Or you can use the creamy part from the top and top up with the thin coconut water from the bottom of the tin.
Which you choose is entirely up to you – experiment and see what you like.

Overnight oats keep for 4-5 days in the fridge – provided all the ingredients are fresh.
I think they are best within the first 2 days – and as they are so easy to make, I never make more than 2 days' worth at a time.
I recommend using jumbo rolled oats – they give the oats a really pleasing texture and bite. To my taste, regular porridge oats can turn a little mushy – but that is of course a matter of preference.
You are free to use whichever milk you prefer, and the same goes for the yogurt.
Top your overnight oats with some kind of crunch – nuts, granola or similar – it gives a lovely contrast to the soft, creamy oats.