Pina Colada Overnight Oats
These Pina Colada Overnight Oats will transport you to a tropical island! They’re creamy, delicious and packed with sweet, juicy pineapple and plenty of coconut. They take less than 10 minutes to prep and they’re perfect for meal prep breakfast!
“If you like pina coladas”….have I got the breakfast for you! I’d be lying if I told you that I didn’t hear that song in my head every time I eat these Pina Colada Overnight Oats.
The song is catchy, and so are these flavors. 🙂
The inspiration for these coconut pineapple overnight oats is my fresh pineapple pina coladas, which I created after I returned from a vacation in Maui several years ago.
These oats have all the flavor of that cocktail (minus the rum!), with plenty of richness from a combination of coconut milk and Greek yogurt, and of course sweet, juicy pineapple and lots of coconut.
Like my blueberry overnight oats and pumpkin overnight oats, this recipe includes chia seeds. The seeds add protein and fiber, and they help the thicken the oats as well.
This is such a delicious and satisfying meal prep breakfast, and it’s guaranteed to transport you to a tropical island.
What a way to start the day. 🙂
Why you’ll love this recipe
- Pina colada overnight oats are rich, creamy and packed with the tropical flavors of pineapple and coconut.
- They include 7 ingredients and take 10 minutes to prep.
- They’re a good source of protein, fiber and great for meal prep breakfast.
- They’re gluten-free and may be made vegan by using dairy-free yogurt.
Recipe ingredients
- Oats. For best results, use old fashioned rolled oats. I do not recommend using quick oats as they will be far too soft. If you’d like to use steel cut oats, see my recipe for overnight steel cut oats for full instructions.
- Milk. Refrigerated coconut milk is a great choice because it’s lighter than canned. Canned coconut milk will add substantial richness along with additional fat and calories, and the oats will be quite thick. You can also use your favorite dairy or non-dairy milk.
- Yogurt. Plain Greek yogurt adds protein and creaminess. It can be substituted with your favorite dairy or non-dairy yogurt. If your yogurt is sweetened, be sure to reduce the amount of maple syrup to about 2 tablespoons.
- Sweetener. Maple syrup or honey may be used.
- Chia seeds. Not a fan of chia seeds or don’t have any on hand? Omit them and reduce the milk by 1/2 cup for a total of 2 cups milk.
- Pineapple. Fresh pineapple is the best way to top these oats, because it’s so sweet and juicy. Instead of cutting a whole pineapple, I suggest purchasing pre-cut pineapple in the produce section at your local grocery store. You can certainly use canned pineapple in a pinch!
- Coconut. I prefer unsweetened shredded coconut to cut down on sugar, and I often top my pineapple oatmeal with coconut flakes for added crunch!
See the recipe card below for the full list of ingredients and quantities.
How to make coconut and pineapple overnight oats
Breakfast doesn’t get easier (or tastier!) than these coconut and pineapple overnight oats. They take less than 10 minutes of prep, then they’re ready when you wake up.
Pro tip: Do not add fresh pineapple until just before serving as the enzyme bromelain in the pineapple will break down the protein in dairy, which will cause the oats to become sour. Canned pineapple doesn’t have the same effect so it’s safe to add.
See the recipe card below for full instructions.
- Place the oats, chia seeds and coconut in a medium bowl.
- Add the milk, yogurt and maple syrup and stir until well combined.
- Refrigerate for a minimum of 3 hours or overnight until the oats have softened.
Recipe FAQs
For the freshest, sweetest flavor, use fresh pineapple in these pina colada overnight oats. That said, it’s best to add fresh pineapple just before serving due to an enzyme in the pineapple called bromelain.
Bromelain breaks down the milk protein, or casein, in the yogurt in this case, which creates a sour or bitter taste over time.
Canned pineapple is a great option if you don’t have fresh pineapple on hand. I recommend using unsweetened canned pineapple to reduce the amount of sugar.
Canned pineapple is processed, which diminishes the bromelain enzyme to an extent, so it is safer to add to overnight oats before you plan to eat them.
Refrigerated coconut milk is the best option for overnight oats as it isn’t as high in fat and calories. Canned coconut milk is very high in fat, and it results in overnight oats that are very rich and overly thick.
Without the pineapple, the oats will keep for 3-4 days in an air tight container in the refrigerator. If you add canned pineapple when you prep the overnight oats, they should be eaten within 2-3 days.
Serving suggestions
Serve these pina colada overnight oats as suggested, or customize them as outlined below.
- Swap out the pineapple with chopped mango, papaya or berries.
- Spice things up with a bit of ground cinnamon or homemade chai spice.
- Omit the chia seeds and reduce the amount of milk to 2 cups total.
- Use your favorite non-dairy milk and yogurt to make this recipe dairy-free and vegan.
- Not a fan of coconut? Sub it with your favorite chopped nuts or omit it entirely.
Recipe notes
- Pro tip: Do not add fresh pineapple until just before serving as the enzyme bromelain in the pineapple will break down the protein in dairy, which will cause the oats to become sour. Canned pineapple doesn’t have the same effect so it’s safe to add.
- I used refrigerated coconut milk. Canned coconut milk will add a lot more fat and calories, and will result in very thick oats.
- For best results, use old fashioned rolled oats. I do not recommend using quick oats as they will be far too soft. If you’d like to use steel cut oats, see my recipe for overnight steel cut oats for full instructions.
- Not a fan of chia seeds or don’t have any on hand? Omit them and reduce the milk by 1/2 cup for a total of 2 cups milk.
More delicious overnight oat recipes!
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pina Colada Overnight Oats
Equipment
Ingredients
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds see notes
- 1/2 cup unsweetened shredded coconut
- 2½ cups coconut milk canned or refrigerated; sub with the milk of your choice
- 1 cup plain Greek yogurt sub with dairy-free yogurt to make this recipe vegan
- 1/4 cup maple syrup sub with honey
- 2 cups chopped fresh pineapple crushed pineapple may be substituted; see notes
Instructions
- Place the oats, chia seeds and coconut in a medium bowl and stir to combine. Add the milk, yogurt and maple syrup and stir to combine. Cover with plastic wrap and refrigerate for a minimum of 3 hours or overnight.2 cups old fashioned rolled oats, 2½ cups coconut milk, 1 cup plain Greek yogurt, 1/4 cup maple syrup
- Remove the plastic wrap the next day and stir in the pineapple. Serve with additional coconut as desired and enjoy!2 cups chopped fresh pineapple
Notes
- Pro tip: Do not add fresh pineapple until just before serving as the enzyme bromelain in the pineapple will break down the protein in dairy, which will cause the oats to become sour. Canned pineapple doesn’t have the same effect so it’s safe to add.
- I used refrigerated coconut milk. Canned coconut milk will add a lot more fat and calories, and will result in very thick oats.
- For best results, use old fashioned rolled oats. I do not recommend using quick oats as they will be far too soft. If you’d like to use steel cut oats, see my recipe for overnight steel cut oats for full instructions.
- Not a fan of chia seeds or don’t have any on hand? Omit them and reduce the milk by 1/2 cup for a total of 2 cups milk.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
28 Comments on “Pina Colada Overnight Oats”
This was really good & very filling. I halved the recipe for just me and was surprised how much & how good it turned out. I didn’t have syrup last night so I used brown sugar and then today I realized my coconut expired so I added banana slices & honey to top it off. SO good & I’m not rummaging in the kitchen looking for snacks after breakfast like I do after cereal! I have a 1 year old to feed so I usually have to wait until after he eats to make myself breakfast but it was so nice to just add yogurt & pineapple to my overnight oats & eat with him! It was a bonus to not have a lot of dishes to wash to prep this. I will definately make this over & over but maybe 1/4 of recipe so I don’t worry about leftovers getting mushy tomorrow. It is so easy to make! Thank you
Hi Sarah! Thank you so much for taking the time to leave me your feedback! I’m glad to hear that you loved the oats. I have many overnight oat recipes and they all keep very well for up to a week so they’re great to have on hand. Have a great weekend!
Hope you had a great birthday Marcie! Love the tropical flavors in these oats!!
Thank you, Deb — I sure did! 🙂
Happy belated birthday!! I have to add this overnight oats recipe to my rotation!!
Thank you so much, Jamie! 🙂