Ingredients
- 2 tablespoons unsweetened coconut flakes
- 3 tablespoons pecans
- 3/4 cup canned crushed pineapple drained
- 3/4 cup nonfat vanilla Greek yogurt
- 1 cup old-fashioned oats
- 1 cup grated carrot packed
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups unsweetened vanilla almond milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Put the coconut flakes and pecans on 2 separate small baking sheets and bake until the coconut is lightly golden brown and the pecans smell nutty and begin to darken. This is only 2-4 minutes for the flakes and about 10-12 minutes for the pecans.
- Divide the pineapple evenly between 3 cups. Divide the Greek yogurt evenly over each cup.
- In a large bowl, stir together the oats, carrot, cinnamon, and nutmeg. Add in the toasted coconut and stir until well mixed. Then, stir in the almond milk.
- Divide the mixture between the 3 cups, pressing the oats down into the milk. Refrigerate for at least 6 hours to overnight.
- The next day, roughly chop the pecans, divide them between the cups, and serve.