Pineapple Cheesecake Overnight Oats

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

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.