Combine oats, drained canned pineapple, almonds and plain high-protein yogurt; add unsweetened coconut and chia seeds if available.
ABy asa
Servings
2
0.5 cup Rolled oats
1 cup Plain high-protein yogurt
0.5 cup Unsweetened almond milk
2 tbsp Chia seeds
0.5 cup Canned pineapple chunks in juice, drained
2 tbsp Unsweetened shredded coconut
0.25 cup Almonds, roughly chopped
0.5 tsp Vanilla extract
0.25 tsp Ground cinnamon
1 pinch Fine sea salt
0.5 tsp Lime zest (optional)
Calories
378 kcal
Protein
13g
Carbs
39g
Fat
20g
Fiber
10g
Sugar
15g
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Prep Almonds and Pineapple
1. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate to cool. In the same skillet, toast the shredded coconut for 1 minute until pale golden, then add it to the almonds. Drain the pineapple chunks well, pat dry, and chop into small pieces.
0.5 cup Canned pineapple chunks in juice, drained,
2 tbsp Unsweetened shredded coconut,
0.2 cup Almonds, roughly chopped
Mix the Oats
2. In a medium bowl, whisk together the yogurt, almond milk, vanilla extract, cinnamon, salt and lime zest until smooth. Stir in the rolled oats and chia seeds until fully combined.
0.5 cup Rolled oats,
1 cup Plain high-protein yogurt,
0.5 cup Unsweetened almond milk,
2 tbsp Chia seeds,
0.5 tsp Vanilla extract,
0.2 tsp Ground cinnamon,
1 pinch Fine sea salt,
0.5 tsp Lime zest (optional)
3. Fold in the chopped pineapple and half of the toasted almonds and coconut. Divide between two jars or containers, cover, and refrigerate for at least 6 hours or overnight, until thick and creamy.
0.5 cup Canned pineapple chunks in juice, drained,
1 tbsp Unsweetened shredded coconut,
0.1 cup Almonds, roughly chopped
Serve
4. Stir the oats and loosen with a splash of almond milk if too thick. Top with the remaining toasted almonds and coconut just before serving to keep them crunchy. Serve chilled.
0.5 cup Unsweetened almond milk,
1 tbsp Unsweetened shredded coconut,
0.1 cup Almonds, roughly chopped
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