Extra creamy vegan overnight oats with fresh pineapple, Greek style yoghurt and a little vegan cream cheese make this creamy pineapple breakfast pot a super sweet and creamy breakfast option while still being healthy and providing vegan omega three, some protein and slow release carbs.
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Nutritional Information
Each serving contains 380 calories, 15g of protein and 10g of fibre. One pot provides 3.5mg of iron, 80% of the recommended daily amount of vitamin K and the same amount of vitamin C, along with a quarter of your daily B6 and B1. If you opt for fortified non-dairy milk and yoghurt, you’ll also get roughly a third of your daily calcium.
Ingredient Choices and Substitutions
I’ve used vegan Greek style yoghurt here to add a few extra grams of protein and added chia seeds for healthy fats and a little more protein too. The Greek style can be swapped for coconut yoghurt if you prefer the taste, or a thicker option like the Nush yoghurts, but don’t swap this for a soy yoghurt alternative, you need the thickness. I used Nush cream cheese here, which is a little sweeter due to the almond base. If you want to use a coconut based cream cheese, you may need to add a little extra vanilla or ½ tsp of syrup to compensate for the loss of sweetness.
How to store and keep
This is designed to be made in advance for the next day, but providing the container is airtight, it should keep in the fridge for 2-3 days if you want to prep a larger batch in advance.
Creamy Pineapple Breakfast Pot
Extra creamy vegan overnight oats with fresh pineapple, Greek style yoghurt and a little vegan cream cheese.
This recipe is gluten free, dairy free and vegan friendly. It can be soy free depending on your choice of dairy free yoghurt. It does contain nuts.
Creamy Pineapple Breakfast Pot
Ingredients
- 1 large slice pineapple chopped
- 35 g GF rolled oats
- 1 tbsp chia seeds optional
- 100 g thick vegan yoghurt either coconut or Greek style
- 25 g vegan cream cheese
- ½ tsp vanilla extract
- Dairy free milk
Instructions
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Chop your pineapple into small pieces and add a layer to the base of your jar. You want an extremely ripe pineapple with lots of juice. The sweetness from the pineapple is sweetening the whole recipe, so it’s important.
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Mix your oats and chia seeds in a small bowl, add your vegan yoghurt, vanilla and dairy free cream cheese. Stir. It should be a fairy thick, incredibly creamy mix. Add a little bit of your non-dairy milk of choice just to loosen your mix a little to make it easier to stir/ spoon into your container. The exact amount you need will vary depending on your choice of cream cheese and yoghurt, but i used about 2 tbsp of hazelnut milk.
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Spoon your creamy oat mix over the pineapple and top with some more of your chopped pineapple. Cover your jar/ container and leave in the fridge overnight.
Serve and enjoy!
Until tomorrow,
Sophie
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