Breakfast for me used to be in the form of a warm bowl. After moving to the US, I was happy to discover bright and indulgent flavors on dishes that start my day. Back home in the Philippines, overnight oats is not a thing we do for breakfast and having transitioned to doing food, I needed my first meal of the day to be substantial, nourishing with a touch of indulgence.
That’s where this recipe comes in! You get all the fun nutty flavors of almonds and cashew the warm tastes of both sesame and coconut which also have nutty tones, then balanced with the brightness and vibrancy of pineapple that brings another layer of sweetness and tart. It’s like party on top and business on the bottom. All these tropical flavors bring this tried and tested breakfast dish closer to home.
In a small bowl, combine rolled oats, milk, coconut yogurt, chia seeds, and coconut sugar.
Fold in all the ingredients until everything is evenly distributed.
Transfer into a container with a lid and store in the refrigerator overnight.
The next morning, plate the oats in a small glass. Start with a layer of Black Sesame Crunchy Butter and Coconut Spread at the bottom of the glass (2 tbsp of each or indulge in a little extra). Pro tip: For easy drizzling and scooping, let the jars sit in boiling water to loosen up.
Scoop about three heaping spoonfuls of the overnight oats into the glass.
Place chunks of pineapple atop the oats. Cover the whole surface to enjoy a lot of bright flavors later on.
Add small dollops (1 tbsp) of the Black Sesame Crunchy Butter and Coconut Spread in between and on top of the chunks of pineapple.
Finish by sprinkling the toasted coconut flakes. Make it rain.