Loaded with coconut, pineapple and mango, this easy overnight oats recipe will transport you to the tropics. Meal-prep a big batch for ready-to-eat breakfasts throughout the week.

Ingredients 1 Serving

½ cup rolled oats (see Tip)

• ¾ cup unsweetened coconut milk beverage

• ¼ cup diced pineapple

• 1 tablespoon chopped unsweetened dried mango

• 1½ teaspoons chia seeds

• 1½ teaspoons unsweetened shredded coconut

Preparation

Prep Ready In

10 m 8 h

1. Combine oats, coconut milk, pineapple, mango and chia seeds in a small bowl or jar. Cover and refrigerate overnight.

2. Top with coconut before serving.
   
   

• Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

• To make ahead: Prepare through Step 1 and refrigerate for up to 5 days.

Nutrition information

• Serving size: 1 jar

• Per serving: 281 calories; 10 g fat(5 g sat); 8 g fiber; 42 g carbohydrates; 7 g protein; 27 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 724 IU vitamin A; 20 mg vitamin C; 292 mg calcium; 2 mg iron; 147 mg sodium; 205 mg potassium

• Nutrition Bonus: Vitamin C (33% daily value), Calcium (29% dv)

• Carbohydrate Servings: 3

• Exchanges: 2 starch, 1½ fat, ½ fruit

Source: http://www.eatingwell.com/recipe/270492/tropical-overnight-oats/