ito Tropical Overnight Oats is the healthier breakfast you need. With plenty of nutrients and over 31g ng protina, it’s a tasty way of meal-prepping a week of plant-based breakfasts.
I’m (still) a huge fan of overnight oats, and if you watch my high-protein meal prep videos on YouTube, you’ll see that I almost always prep some for my week, but while my classic Tsokolate Peanut Butter Protein Overnight Oats or Magdamag na Oats na may Protein Powder are delicious, they didn’t meat my criteria for what I wanted to do now.
I wanted something as fresh as my Vegan Tropical Smoothie but with enough protein to keep me full until lunch every day of the week. So, the only thing I could do was to combine my beloved overnight oats with the freshness of the tropical smoothie.
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Tropical Overnight Oats
Ingredients
- ½ tasa Lumang-Modernong Rolled Oats
- 1 kutsara Chia Seeds
- ½ tasa Soy Milk
- ¼ tasa Coconut Yogurt
- 2 tablespoons Pulbos ng Protina ng Banilya
- ¼ tasa Mangga - fresh or frozen and thawed, cubed
- ¼ tasa Pinya - fresh or thawed, cubed
- 1 kutsara Ginadgad na Niyog (Walang Tamis)
- 2 kutsarita Maple syrup - opsyonal
Tropical Smoothie topping
- ¼ tasa Mangga - fresh or thawed, cubed
- ¼ tasa Pinya - fresh or thawed, cubed
- ¼ kutsarita Vanilla Extract
- 3-4 tablespoons tubig
tagubilin
- In a glass mason jar or bowl, stir all the overnight oat ingredients and refrigerate.
- Meanwhile, make the tropical smoothie topping by blending all the smoothie ingredients together until smooth. If too thick to blend, add a bit more water, not too much too keep the texture creamy and not too liquid.
- Remove the jar from the fridge, pour the smoothie on top, and add the shredded coconut if you like. Leave it for at least 6 hours in the fridge before serving.
- Store the oats in the fridge for up to 4 days.
kagamitan
Pagkain
Ingredients at Substitutions
I make this recipe in two steps. First the overnight oats themselves, then the tropical smoothie topping. Here’s how you can pick the ingredients.
- Lumang-Modernong Rolled Oats – I like to use old-fashioned rolled oats, they’re just the best for this. You can use a gluten-free option if you need, but you do need oats.
- Chia Seeds – Chia seeds are the binding in this recipe, don’t skip it.
- Soy Milk – You can use any plant-based milk here, from coconut milk to cashew milk, but soy milk brings the most protein (even more than cow milk).
- Coconut Yogurt – For a tropical flavor, nothing beats coconut yogurt, but you can use other plant-based yogurt alternatives.
- Pulbos ng Protina ng Banilya – I used pea protein powder, but you can use any plant-based protein powder you like.
- Mangga – Fresh mango slices work the best, but you can also use thawed mango, it’s often much cheaper (and easier to cut). Alternatively, you can use papaya or golden kiwi.
- Pinya – Fresh, canned, or frozen, whatever works for you!
- Ginutay-gutay na buko – To boost the tropical flavors.
- Maple syrup – To adjust the sweetness. You can also use coconut nectar or agave syrup.
How to Make Tropical Overnight Oats
Making these tropical overnight oats is super easy and all the instructions are in the recipe card below, but I’ve included pictures of the key steps just here.
Combine the dry oat ingredients in your jars and add the coconut yogurt.
Add the chopped tropical fruits and the coconut milk on top.
Stir the tropical overnight oats.
Make the tropical smoothie by combining all the ingredients in a blender.
Blend the tropical smoothie until it’s smooth enough.
Pour the tropical smoothie on top of the oats mixture and refrigerate for at least 6 hours.
Great idea to leave chunks of fruits, it turns it into a much more interesting breakfast. Normal overnight oats are a bit boring!