Directions

For the overnight oats:

Peel and quarter the pineapple and cut out the hard core. Coarsely grate 2 pineapple quarters on a kitchen grater. Mix the grated pineapple, coconut or agave syrup, 2 tbsp lime juice and zest, chia seeds and 60 ml water in a bowl. Stir in the oat flakes. Cover and leave the mixture to soak overnight in a cool place. Cover the remaining pineapple quarters and store in a cool place. 

 

The next day:

Peel and chop the bananas. Remove the pomegranate seeds from the peel and cut the remaining pineapple quarters into thin slices. Spread the fruit on the overnight meals. 

 

For the topping:

Toast the flaked almonds, pistachio nuts, sesame seeds and coconut chips in a pan without fat. Drizzle with 1 tbsp maple syrup and caramelise briefly. Leave the almond mixture to cool on a piece of baking paper.  

 

For the fruit cream:

Mix the coconut yoghurt alternative, 2 tbsp lime juice, 1 tbsp maple syrup and raspberry flakes. Arrange the cream and overnight oats in 2 bowls.  

 

Sprinkle with the caramelised topping and serve. 

 

Overnight oats – the OATstanding breakfast! 

 

Your Dole team