Baby led weaning friendly pineapple coconut overnight oats are easy to make with just a few pantry ingredients and bring delicious tropical vibes. They are dairy-free, sugar-free, allergy-friendly and a nutritious make-ahead breakfast for both baby and mom!
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Pineapple Coconut Baby Overnight Oats
Overnight oats are one of my favorite breakfasts to make ahead when I'm tired at the end of the day because they're so easy to whip up! With just a few minutes of prep, a nutritious breakfast can be ready for both me and baby with no extra effort. This pineapple coconut variation is one that uses only pantry ingredients like canned coconut milk and crushed pineapple. It's also allergen-free (as long as you can tolerate coconut) with no gluten, dairy or added sugar. The tropical flavor is perfect for brightening up your mornings, especially on dreary winter mornings. Plus, the thick, creamy texture works great with baby led weaning - it clings to baby spoons and hands better than thin baby oatmeal or purees.
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Ingredients
- Canned coconut milk - I used light coconut milk, but full fat works too.
- Crushed pineapple - Use pineapple in 100% juice to keep it sugar free. No need to drain it. Make sure there aren't any large chunks - if there are, you'll need to chop them up finely.
- Rolled oats - Certified gluten-free if necessary. If you want a little less texture, you can pulse the oats in a food processor, or use quick or instant oats instead.
- Chia seeds - They thicken things up and add extra brain-boosting healthy fat, fiber, and plant protein.
- Shredded coconut - Use unsweetened coconut in the finest flakes you can find. If the flakes are too large, you can pulse them in a food processor with the oats.
- Vanilla
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Place all ingredients in a bowl, jar, or other container with a lid.
- Stir it all together to combine. Cover and refrigerate overnight or for at least 6 hours.
- In the morning, give it all a stir and add more coconut milk as needed to thin the texture.
Recipe Variations
- Quick oats and instant oats can be used in place of rolled oats for a less chunky texture. You can also pulse the oats and coconut in the food processor before stirring it all together.
- Gluten- free: Make sure you're using certified gluten free oats.
- Coconut milk from a carton can be used instead of canned.
- You can use fresh or frozen pineapple in place of canned. Make sure it's very finely chopped or pureed before adding it.
How To Serve Overnight Oats To Babies 6 Months and Up
I made these overnight oats nice and thick so that self-feeding is easier. Offer in a shallow bowl (I love this one!) or rimmed plate and let baby scoop up with his hands, or offer to baby on a preloaded soft spoon that you can hand to baby or set on the tray.
Texture tip!
The texture of these overnight oats is perfect for more advanced BLW babies (8+ months) who can handle chunky foods. If your little one is still starting out and you prefer a smoother texture, blend all of the ingredients in a food processor or blender before refrigerating.
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Dairy Free Pineapple Coconut Overnight Oats Recipe
Baby led weaning friendly pineapple coconut overnight oats are easy to make with just a few pantry ingredients and bring delicious tropical vibes. They are dairy-free, sugar-free, allergy-friendly and a nutritious make-ahead breakfast for both baby and mom!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving for mom + baby 1x
- Category: Breakfast
- Method: no cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- ¾ cup canned coconut milk
- ½ cup canned crushed pineapple (in 100% juice)
- 2 tbsp unsweetened shredded coconut
- ¼ tsp vanilla
- ½ cup rolled oats, certified gluten-free if necessary
- 1 tbsp chia seeds
Instructions
- If you're making these for baby, ensure there are no larger chunks of pineapple. If there are, chop them very finely.
- Mix all ingredients in a bowl, jar, or other container with a lid. Refrigerate overnight or at least 6 hours.
- In the morning, give everything a stir and add more coconut milk to thin as needed.
Notes
- Texture tip: The texture of these overnight oats is perfect for more advanced BLW babies (8+ months) who can handle chunky foods. If your little one is still starting out and you prefer a smoother texture, blend all of the ingredients in a food processor or blender before refrigerating.
- Quick oats and instant oats can be used in place of rolled oats for a less chunky texture. You can also pulse the oats and coconut in the food processor before stirring it all together.
- Gluten- free: Make sure you're using certified gluten free oats.
- Coconut milk from a carton can be used instead of canned.
- You can use fresh or frozen pineapple in place of canned. Make sure it's very finely chopped or pureed before adding it.
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