Remember that pineapple I just chopped up? Already putting it to good use in some oats as Pineapple Almond Butter Oats. I’ve made this dish both as hot oatmeal and as cold overnight oats, and I think I prefer the oatmeal version since the pineapple becomes just a little bit sweeter and leaches out some of its natural sugar. Simple breakfast for the morning of or a great meal prep. Almond butter adds a nice, creamy kick to complement the sweeter, tropical pineapple.
Ingredients (serves 1).
- 1/2 c oats
- 1 t chia seeds
- 1 scoop plant-based vanilla protein powder
- 1 c unsweetened almond milk or milk of choice
- 1/2 c fresh pineapple, cut into small cubes
- 1 t unsweetened coconut flakes
- 10-15 fresh blueberries
- 1 T almond butter
Directions.
- Combine oats, chia and protein powder (optional). Mix well. Top with milk and pineapple and stir.
- Refrigerate for 1-2 hrs or overnight for overnight oats.
- OR
- Microwave oats on 50% power for 1.5 min, stir (you may need to add more milk) and then on full power for 1.5 min.
- Refrigerate for 1-2 hrs or overnight for overnight oats.
- Top with blueberries, coconut flakes and almond butter.
- Enjoy!
Nutrition for 1 serving:
- 410 calories
- 18.6 g fat (37%)
- 47.8 g carbs (43%)
- 22.1 g protein (20%) *
- 11.1 g sugar
* These are estimates based off specific products I used (i.e. protein powder) and how I entered ingredients in a fitness tracker. This is completely subjective and used to show how these oats fare compared to non-protein ones.
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