Make ahead breakfast with tropical flavours of coconut and pineapple. Prepare it in a jar for a totally toteable brekky. Best enjoyed within 12 hours, but it will keep in the fridge for up to 2 days.
½ cup rolled oats
½ cup coconut milk
2 tablespoons water
2 teaspoons honey or rice syrup
½ cup finely diced pineapple
1 teaspoon hemp seeds, optional
In a 500ml jar mix together the oats, coconut milk, water, honey or rice malt syrup. Top the mixture with diced pineapple and sprinkle with hemp seeds, if using. Cover with a lid and store in the fridge overnight. Enjoy for breakfast the next day.
Oats are great source of fibre, important for gut functioning and aiding the gut microbiome. The b-glucan in oats is a soluble fibre associated with lowering cholesterol and good for heart health. Pineapple also contains fibre which will increase the fibre content of the meal.
Oats also contain iron and plant foods containing iron need help from vitamin C to aid absorption. Considering pineapple is a great source of vitamin C, this combination is ideal to help absorb extra iron into the body.