1 cup rolled oats
1 (15 ounce) can coconut milk (light or full-fat, your choice!)
1/2 cup greek yogurt, preferably coconut flavored! (I used siggi’s)
1/4 cup toasted unsweetened, flaked coconut (I use bob’s red mill), plus extra for topping
2 tablespoons honey
1 tablespoon chia seeds
2 teaspoons vanilla extract
1/4 teaspoon salt
1/3 cup almond butter (I use Justin’s)
For serving: extra toasted coconut, almond butter, sliced kiwi, honey for drizzling

Honey caramelized pineapple
1/2 cup pineapple chunks or spears
1 tablespoon honey

Note: to toast the coconut, I simply place a 1/2 cup or so in a dry pan and set it over low heat. I cook, stirring often, until it is golden brown and fragrant. Don’t leave it unattended – it will burn! In a large bowl, stir together the oats, coconut milk, yogurt, toasted coconut, honey, chia seeds and vanilla extract until combined. In two jars, bowls or containers, layer 1 to 2 tablespoons of almond butter into each and press it on the bottom of the jar. Top each with equal spoonfuls of the overnight oat mixture. Add another tablespoon or so of the almond butter (basically, finish what you have) and top with the remaining oats. I like to top it with more toasted coconut then cover with plastic wrap and place in the fridge overnight. When ready to serve, top the oats with the pineapple, sliced kiwi, a bit more almond butter and toasted coconut. Drizzle everything with honey and go at it!honey caramelized pineapple
Add the pineapple to a skillet over medium heat and add the honey. Cook, tossing and stirring often, until the pineapple becomes golden and caramely.