Layer oats with drained pineapple, cinnamon, almonds and thick plain Greek yogurt; add chia seeds if available for extra fiber.
ABy asa
Servings
1
0.5 cup Canned pineapple chunks in juice, drained
0.25 cup Rolled oats
1 tbsp Chia seeds
0.33 cup Unsweetened almond milk
0.75 cup Thick plain Greek yogurt
0.5 tsp Ground cinnamon
0.5 tsp Vanilla extract
1 pinch Pinch of salt
2 tbsp Sliced almonds
1 tsp Maple syrup
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Make Oat Base
1. Drain the pineapple very well, reserving a few chunks for the top, and pat dry with a paper towel. In a jar or bowl, stir together the rolled oats, chia seeds, almond milk, half of the cinnamon, the vanilla extract and the pinch of salt until evenly combined.
0.2 cup Rolled oats,
1 tbsp Chia seeds,
0.3 cup Unsweetened almond milk,
0.2 tsp Ground cinnamon,
0.5 tsp Vanilla extract,
1 pinch Pinch of salt
2. Press the oat mixture into an even layer and let it sit for 5 minutes so the chia begins to thicken.
Layer and Chill
3. Stir the maple syrup into the Greek yogurt, then spoon half of it over the oat base. Add a layer of most of the drained pineapple, then top with the remaining yogurt.
0.5 cup Canned pineapple chunks in juice, drained,
0.8 cup Thick plain Greek yogurt,
1 tsp Maple syrup
4. Cover and refrigerate for at least 6 hours or overnight, until the oats and chia are soft and creamy.
Finish and Serve
5. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant, then let cool.
2 tbsp Sliced almonds
6. Top the oats with the reserved pineapple chunks, the toasted almonds and a dusting of the remaining cinnamon. Serve cold, straight from the jar.
0.5 cup Canned pineapple chunks in juice, drained,
0.2 tsp Ground cinnamon,
2 tbsp Sliced almonds
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