In the world of dentistry, “SRP” stands for “Scaling and Root Planing.” In the world of FoodSwing Blog, “SRP” stands for “Short Recipe Post,” a more concise posting to avoid the tl;dr problem 😉
So, apparently, today is International Yoga Day…
Okay, now that I have observed this festive occasion, back to the posting…
Again, I love overnight oats (see this post for a more extensive Ode to Oats), and here’s yet another version for you to test drive. So clean out your jars, get your Spotify playlist going, and mix up a batch for tomorrow morning!
Tropical Pineapple Zucchini Overnight Oats
I made 5 jars at once to have my whole week of breakfasts at hand, but the recipe below is for a single serving…I trust you to do the math to increase the yield as desired!
**NOTE: if you are a sweet oatmeal person, feel free to add a tablespoon of your sweetener of choice!
1/4 cup finely shredded zucchini
2 heaping tablespoons coarsely grated carrot
1/3 cup old-fashioned oats
2 heaping tablespoons canned crushed pineapple (packed in 100% juice) + 1 tablespoon juice
1/4 cup almond milk
splash of vanilla extract
1/2 teaspoon cinnamon
pinch, each, of nutmeg, ginger, and salt
1/2 tablespoon chia seeds
1/2 tablespoon ground flaxseed
1/2 tablespoon coconut (I used unsweetened, but you can pick your poison!)
In a clean, dry 16 oz. glass jar, add zucchini, carrot, oats, pineapple, almond milk, vanilla, and spices. Stir with a long fork or spoon to thoroughly combine. Stir in chia seeds, flaxseed, and coconut. Add enough cold water to cover all ingredients (should be about an inch from the top of the jar), and stir thoroughly. Make sure rim of jar is dry, and screw on lid tightly. Refrigerate overnight. Eat straight from the jar or transfer to a bowl for unrestrained topping flexibility. Consider the suggested toppings or go rogue and freestyle however you choose. Let me know if you have any other favorite overnight oats flavors/toppings!