Overnight tropical oats

Have you made overnight oats before? They are super easy to make, gluten free, vegan and extremely nutritious. 


It takes literally just 5 minutes to make overnight oats. The most amazing thing is that you will have it for the entire week if you make enough, just like me. Come Sunday, I always make a huge bowl of overnight oats to have for the upcoming week for breakfast or as a snack. Making overnight oats ensures that I won’t be graving something unhealthy on the  go when there is no time to prepare a healthy breakfast meal.

Sundays has become my meal prep for the week. Now, I hardly cook over the week since I am attending summer school, so on Sundays, for about 1 hour and a half, I prepare 3-4 meals, breakfast and a dessert to have during the week. Does anyone do anything such as this? What is your strategy? I just started doing this no long ago and it works great actually.

My kids love overnight oats, especially this version. I added unsweetened coconut flakes, mango and pineapple, which is why my kids loved it so much, the big chunks of fruit in it is what they always eat first.

For my version I didn’t use coconut milk but if you like I think it will work great too. If you are vegan, just make sure you use any other type of yogurt. I like Greek yogurt because it gives the oats a thick creamy consistency but any other type will do.

If you haven’t tried overnight oats before you are truly missing out. It is one of the easiest, healthiest and tastiest breakfast of all times, or at least we think so :-)


Overnight tropical oats


Tropical overnight oats

Miryam's original recipe

Yield: 12 servings

Total Time: 5 minutes



In a large mixing bowl add all of the ingredients and mix through. If you see that the mixture is too dry you can add more milk as it will be absorbed as it sits in the fridge overnight. Cover and refrigerate overnight.

Store in your refrigerator for up to 1 week. I have kept mine for 7 days just fine.

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  1. One portion is not gonna enough for me :-)) This looks super!

  2. I love overnight oats and chocolate to start the day for the win! I will be making a version of these. Yum!

  3. Overnight oats are the best! I have to make this recipe. Pinning it for later ;-)

  4. These were so good, I had the bit that didn’t fit my fridge-bowls right away and it was awesome. This will definitely become a breakfast staple.

  5. I was eating overnight oats for MONTHS and then I stopped…I am not craving them! Love love love this chocolate almond butter version you have here, I always went with peanut butter, banana and berries (habit). I should change it up! Looks so good!

  6. I ran this recipe through the calorie & macro calculator at MyFitnessPal and even after using light soy milk and removing the cocoa nibs, maple syrup, and protein powder, I came up with 364 calories per serving (6 servings per recipe). Your original recipe with no changes clocks in at 523 calories per serving. Can you tell me how you possibly got the calorie count so low on your nutrition facts? :( This looks SO TASTY but I don’t usually budget for 500+ calories for breakfast……

    • I actually used calorie count for this. The recipe is for 8 servings instead of 6 so I will change that. The recipe w/ the ingredients listed (except the optional protein powder) gives the label above. I am not sure why there is such a discrepancy w/ yours!

  7. Can you freeze these?

  8. Maybe it’s because I used almond milk, but the ratio was wayyy off, basically soup (nothing like the picture).  Going to try it again tomorrow with a 1:1 ratio of oats-to-milk and hopefully that works!

  9. So if it’s 8 servings, is a half cup a serving or a full cup?  

  10. I just made some overnight oats with pureed cashews and was rather pleased by this agreeable way of getting some nuts in my diet (I’m not a big fan of just eating nuts…), so I figured this would be a good follow-up. I broke the ingredients down into individual servings based on 1/2 cup of oats and was rather shocked by that resulting in a whole cup of milk. I’ve never made oats with that much milk. I figured this just made runnier oats. But then I got to thinking about the ingredients… The aforementioned cashews made those oats insanely thick, and I could only assume the almond butter would do the same here. Then there was the protein powder. And the TWO TABLESPOONS of chia. So I went with the whole cup (I just barely didn’t have enough… I had to top off with about a teaspoon of water), and boy am I glad I did. The oats are a perfect, thick, decadent mass of almost-chia-pudding! The cacao nibs are a crown for this textural feast. This might become my go-to for a while… Though I will have to get more nibs if it does. Thank you so much for the recipe!

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