Pineapple Upside-Down Cake Overnight Oats
These High-Protein Pineapple Upside-Down Cake Overnight Oats are a fun, nostalgic twist on the classic dessert—made with creamy Greek yogurt, vanilla protein powder, hearty oats, and juicy pineapple. Ready in just 5 minutes with no cooking required, they're the perfect grab-and-go breakfast for busy mornings. Top with shaved coconut, a dollop of coconut whip, and a maraschino cherry for a breakfast that tastes like dessert while delivering plenty of protein to keep you satisfied.
Ingredients
Overnight Oats
- ⅓ cup rolled oats
- ½ cup plain Greek yogurt
- ⅔ cup unsweetened soy milk
- 1 tbsp chia seeds
- ½ tsp vanilla extract
- 1 tsp maple syrup
- 1 scoop vanilla protein powder
Topping
- ½ cup chopped pineapple, canned in juice and well drained
- ½ tsp shaved coconut
- 1 tsp Coconut whipped topping, (optional)
- 1 each maraschino cherry
Instructions
- In a mason jar or airtight container, combine the rolled oats, Greek yogurt, soy milk, chia seeds, vanilla extract, maple syrup, and vanilla protein powder. Stir until smooth and well combined.
- Cover and refrigerate for 3–4 hours, or overnight, until the oats have thickened.
- Just before serving, top with the drained pineapple, shaved coconut, a dollop of coconut whipped topping (if using), and finish with a maraschino cherry.
- Serve cold and enjoy!
Calories: 502kcal, Carbohydrates: 61g, Protein: 41g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 70mg, Sodium: 179mg, Potassium: 779mg, Fiber: 9g, Sugar: 28g, Vitamin A: 440IU, Vitamin C: 11mg, Calcium: 588mg, Iron: 3mg