Pineapple and Skyr Overnight Oats with Toasted Coconut

Make pineapple and skyr overnight oats with toasted coconut, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
40 g Rolled oats (Dry weight.)
150 g Skyr
100 ml Coconut milk drink (The carton drink at 33 kcal per 100 ml, not tinned coconut milk. Tinned is roughly five times the calories.)
8 g Chia seeds
100 g, diced Pineapple (Added in the morning, not the night before. See the note. Flesh only.)
6 g Desiccated coconut
A squeeze Lime juice
Ingredient notes on the recipe page.

METHOD
1. Stir the skyr, coconut drink, chia and oats together in a jar and leave in the fridge overnight.
2. In the morning, toast the desiccated coconut in a dry pan for a minute until it just colours.
3. Pile the pineapple on the oats, squeeze the lime over and scatter the coconut.

Contains gluten cereals and milk.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Coconut is not a tree nut under UK labelling.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pineapple-skyr-overnight-oats-coconut

AI-generated images illustrating the recipe.

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