Pineapple Cheesecake Overnight Oats
![Pineapple_Cheesecake_Overnight_Oats_Web_1200x600](/-/media/project/dole/recipe-images/pineapple_cheesecake_overnight_oats_web_1200x600.jpg?h=600&w=1200&rev=59f187fec08b45cd83a1d7c17b5c07a7&hash=0D8BB64A82682A54E8BF93B2C5A4B796)
Ingredients
- 3 tablespoons sliced almonds
- 2 tablespoons unsweetened coconut flakes
- 1 ½ cups unsweetened almond milk
- ½ cup fat-free small curd cottage cheese
- 1 ½ tablespoons maple syrup
- 2 cups old-fashioned rolled oats
- 1 cup chopped DOLE® Tropical Gold® Pineapple
Directions
- 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.
- 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).
- Serve oats topped with pineapple and almond mixture.