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Dole Banana Farmer

Pineapple Cheesecake Overnight Oats

19 Minutes Total time 15 Minutes Prep time 4 Minutes Cook Time 298 Calories 4 Servings


Allergens: Milk and Other Dairy, Tree Nuts


  1. Toast almonds and coconut in a large skillet over medium heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool. Store at room temperature in an airtight container.
  2. Pulse milk, cheese, and syrup in a food processor 10 times or until smooth; transfer to a large bowl and stir in oats. Divide oat mixture into 4 (8-ounce) jars with lids; cover and chill overnight. Makes about 4 cups (about 3 cups after chilling).
  3. Serve oats topped with pineapple and almond mixture.
Breakfast Vegetarian Milk and Other Dairy Tree Nuts

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