As we transition into the warmer summer months, I notice that my food choices change with the rising temperature and that I begin craving my typical summer breakfast choices. Gone are the mornings where all I want is a steaming bowl of oatmeal.
With the change in seasons, many of us see a change in our eating habits. Summer is BBQ season and a time for cool, refreshing dishes that get us away from the stove and into the sunshine. If you aren’t careful, summer can bring with it less balanced meals. Here’s a recipe to get your day started off right, with a refreshing and balanced breakfast!
I also serve this dish warm in winter months. In the warm version, I cook the first four ingredients on the stove top and use everything else as garnish. The cool, summer version below comes together in minutes, making for a quick grab and go breakfast in the morning! Whichever version you prefer, this a great breakfast choice that packs the fibre and protein to get you through till lunch!
Tropical overnight oats:
- 1/3 cup instant oats or Muesli
- ½ diced banana
- 2/3 cup coconut milk or Greek yogurt
- ½ tsp vanilla
- 2 tbsp pineapple tidbits or diced pineapple
- 1 tbsp shredded coconut
- Garnish to your liking (brown sugar, maple syrup, honey, nuts, chia seeds, etc.)
- Mix all ingredients together in a Mason jar or Tupperware container the night before. It will be ready to eat by morning!
About Rilla Reardon
Rilla is a Registered Dietitian working for Northern Health since 2013. Rilla moved to northern BC from the east coast to continue developing her skills as a dietitian in a clinical setting while enjoying all that the north has to offer. Outside of work, she can be found experimenting in the kitchen or navigating the trails around Prince George with her dog, Henry. Rilla channels her passion for nutrition into practice, inspiring others to nourish their bodies, minds and souls with delicious and healthy food!