Winter is not my favorite season. I tolerate it. Winter in Utah has seemed particularly long this year. I am pretty sure the winter of 2012/2013 will go down in the Farmer’s Almanac as one of the worst. Okay. I might be exaggerating there, but I swear it has been cold for approximately 10 months now. I really tried to enjoy this winter, but now I am over it. Bring on the sunshine, please! It also hasn’t help that practically all of my friends (okay, maybe not ALL) went to Hawaii this winter. Without me. Sigh.
Enough of my complaining. On with sharing a new recipe! As I was home one day wallowing in my own self-cold-as-all-get-out-pity, I created this recipe in hopes that a dish with a tropical flair could somehow transport me to an exotic island with its taste. Although I wasn’t magically whisked away to a private cabana, my taste buds were loving the combination of coconut and pineapple. It’s a nice twist to a newfound breakfast favorite. I’ll continue to experiment with overnight oats, but this one is sure to be a favorite year round!
1/3 cup dry oats
1 scoop vanilla protein powder (100 calories)
1/4 cup 0% plain Greek yogurt
1/3-1/2 cup unsweetened vanilla almond milk
cinnamon and stevia
1/4 cup pineapple chunks
2 Tbsp unsweetened coconut flakes
Mix oats, protein powder, yogurt, milk, cinnamon and stevia in a bowl. Cover the bowl and keep in fridge overnight. The next morning, add pineapple and coconut. To keep the coconut fresh, don’t add until right before eating.
Based on the recipe above using FAVAO protein powder and 1/2 cup almond milk, calories are approximately 325.