Low FODMAP nutritious, refreshing, dessert-like breakfast, this dish is vegan and gluten-free friendly. Plus, it requires only a few basic ingredients and it is easy to digest and very simple to make.

Tropical Overnight Oats [Vegan]



For the Oats:

  • 1 cup rolled oats gluten-free if required
  • 9 ounces coconut yogurt
  • 1 tablespoon maple syrup
  • 1 banana
  • 3 Tablespoons desiccated coconut

For the Ice Cream Topping:

  • 1 sliced frozen banana
  • 1 cup frozen pineapple
  • 1 tablespoon maple syrup
  • 1/2 tablespoon vanilla extract

For the Optional Topping:

  • pumpkin seeds
  • more banana and pineapple or any other fruit like kiwi or mango
  • desiccated coconut


For the Dish:

  1. In a mason jar add the oats, yogurt and maple syrup and stir them with a spoon to combine.
  2. Close it with a lid or cover with a plastic wrap and place it in a fridge overnight(or at least for 6 hours)
  3. The next day, add desiccated coconut and sliced banana and stir to combine.

For the Ice Cream Topping:

  1. Add the banana, pineapple, maple syrup and vanilla extract and blend until smooth.
  2. The next day when the oats are ready for eating top them with the freshly made ice cream.
  3. Add any toppings of choice (fruit or seeds or both
  4. Enjoy!