Enjoy the flavors of the tropics as bits of pineapple and coconut combine in this yummy flavor of homemade refrigerator oatmeal . This easy, no cook make ahead recipe is perfect for busy mornings or as a low fat afternoon snack.
1/4 c. Old fashioned rolled oats, uncooked
1/3 c. Coconut Milk (not almond milk!)
1/4 c. vanilla yogurt
2 tsp chia seeds
1 tsp Honey
1/4 cup Fresh Pineapple Pieces, diced small (or use well drained canned pieces)
Measure the rolled oats, chia seeds, yogurt and coconut milk into the mason jar, put the cover on, seal and shake to combine.
Uncap the jar and add the honey and fresh pineapple then stir with a spoon or recap and shake vigorously. We recommend the handheld vacuum sealer method for sealing the jars up to 7-9 days. Otherwise, use within 3-4 days.
Place in the fridge and leave it for at least 4 hours before consuming.
I am severely lactose intolerant. I also have other food issue with cereals, but oatmeal is one I can eat without issues. Has anyone tried these refrigerator oatmeals with something other than dairy yogurt? I have some soy yogurt in the freezer that I think I will thaw and try one recipe of a refrigerator oatmeal.
I will let you know, but I’m wondering if someone else has tried some other thick milk-type food in one of these recipes.
Coconut Yogurt seemed to work out ok. I tried vanilla so it was a little too sweet for me. Plain might be better. I also use 1/2 cup oatmeal instead of 1/4 cup, 1/4 cup yogurt and 1/2 cup almond milk.
It is amazing how all the flavors meld with the different fruits and nuts. Good luck.
My son is allergic to cows milk too. I saw an article to make yogurt out of coconut milk, but haven’t tried it yet. Here’s the link: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe
There is also a cocunt milk yogurt, but they don’t carry it in my store. I’ve submitted a request for them to carry it, just waiting now!