Happy Friday! Here’s my final recipe for this random pineapple series. ? Pineapple is shockingly versatile, pleasantly sweet, and wonderfully flavorful, but I’m all pineappled out for a while.
Next obsession, please!
Once again, I used the Kite Hill yogurt (I made this at the same time as I made the Blueberry Pineapple Overnight Oatmeal, to be honest). Unlike the blueberry version, I added a pinch of cinnamon to this recipe, and it worked surprisingly well with the yogurt. I think almond milk yogurt (especially this brand) is a little less tangy than you would generally think of yogurt, so the cinnamon works with it and not against it.
You could easily throw the apricot and pineapple together in a food processor and blend them into a creamy puree. However, I grated the apricot (it’s easier than it sounds!) and left the pineapple in its full tidbit form, and I thought that worked just fine.
P.S. My birthday is in FOUR days! ????
- [eats] The Muhammara dip at Trader Joe’s is even better than the hummus. And I love the hummus, so that should tell you something.
- [reads] An article I wrote for ThoughtCatalog: To the INFJs with Depression. It’s a little depressing. Sorry in advance, if you choose to read it.
What you'll need:
- 1/4 cup quick-cook steel cut oats
- 1/4 cup + 1 tbsp milk of choice, or water
- 1/4 cup yogurt of choice (I used Kite Hill plain almond milk yogurt)
- 1 grated, pureed, or diced apricot (peeling optional)
- 1/2 cup fresh or frozen diced pineapple
- 1/2 tsp vanilla extract (omit or reduce if using a flavored yogurt)
- pinch of cinnamon
- pinch of salt
- optional: 1-2 tsp chia seeds AND an extra tbsp liquid
How to make it:
- Combine all ingredients in a container with a lid. Stir, or cover and shake, until all ingredients are thoroughly combined.
- Set in fridge overnight or for at least two hours. In the morning, add desired toppings (try coconut!) and eat COLD (yogurt becomes sour when heated up).