By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 2
332 cal · 8 min
Tropical Overnight Oatmeal
Recipe GLPRbd0c347a085cb5
A creamy, no-cook breakfast that's prepared the night before and ready to eat in the morning. Old-fashioned oats are soaked in a blend of non-fat milk and Greek yogurt, infused with warm allspice, then topped with fresh tropical fruit and almonds just before serving.
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Ingredients
2/3 cup old-fashioned rolled oats, uncooked
2/3 cup non-fat milk
2/3 cup non-fat Greek yogurt
1/8 teaspoon ground allspice
1 cup fresh pineapple chunks
1 medium banana, sliced
2 tablespoons sliced almonds
Directions
In each of two bowls or glass jars, combine the rolled oats, non-fat milk, Greek yogurt, and ground allspice. Stir well until the mixture is evenly combined and no dry oat particles remain.
Cover the bowls or jars tightly with a lid or plastic wrap. Place in the refrigerator and let soak overnight, or for at least 6 hours, until the oats have absorbed the liquid and softened.
In the morning, remove the overnight oatmeal from the refrigerator. Top each serving with half of the fresh pineapple chunks, half of the sliced banana, and half of the sliced almonds. Serve cold or let sit at room temperature for a few minutes if preferred, then eat immediately.
Comments
The ingredients are all available at any major Charlotte grocer without a special trip—oats, milk, yogurt, and allspice are staples, and pineapple and bananas are standard produce everywhere. The stated time of 8 minutes is misleading; overnight oatmeal requires refrigeration for 4-8 hours minimum, so the real prep is 5 minutes of assembly plus overnight sitting, making it a next-day breakfast, not a weeknight meal. At roughly $3–4 per serving, the cost is fair, driven by Greek yogurt and almonds, though it skews breakfast-heavy for a household needing dinner solutions. This reheats reasonably well and works as a grab-and-go, but it's a niche application—fine for a breakfast rotation, less useful for varied meal planning.
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