Enjoy the mouthwatering flavours of mangoes, pineapple, and coconut in a tropical overnight oatmeal smoothie that makes a refreshing gluten-free and vegan breakfast or snack.
Side note to the handful of people who mentioned Swedish Fish in the comments section of my last post – I blame you guys for the obsession I now have with them. As if my addiction to the Berries wasn’t bad enough (the red fish taste just like ’em!), you had to go and introduce me to more flavours. Thank you. Thank you so much.
On that note… if anyone wants to come take the yellow fishies off my hands, you’re more than welcome to do so. I’ve never been a huge fan of the “lemon” flavour in any of the gummy candies I’ve loved over the years (Skittles, Starburst, etc.) and that hasn’t really changed. I mean, I’ll still eat them, but that’s mostly because I don’t like to waste food. And I swear they always seem to make up a way bigger percentage of the bag than they should. Like if there’s 4 flavours? At least half the bag is yellow, and then the red, orange, and green ones have to fight for the remaining half.
So much shade. But I digress.
You know what I do love that also happens to be sweet and yellow? Bananas. And pineapples. And lemons. And mangoes… which are more orange than anything, but what’s orange other than yellow mixed with a little bit of red? And you know what just so happens to have all those amazing fruits in it? This tropical overnight oatmeal smoothie.
You like how I go from gushing about candy to trying to convince you to make a healthy fruit smoothie? 😂Welcome to my life.
I may have a soft spot for gummies, but my sweet tooth is super fond of fruit too… especially when it comes to the sweet and creamy ones like bananas and mangoes. I packed plenty of fruity goodness into this tropical smoothie, with a touch of oats to balance things out and add a little bit of extra staying power.
You could leave the oats out and replace them with 1/2 scoop of protein powder or the other half of the banana to keep this grain-free, but don’t skimp on the lemon juice! I know it might sound like a strange addition, but it adds a perfectly refreshing bite that compliments the sweeter flavours of the other fruits really nicely.
And if you want to make this smoothie extra refreshing, use coconut water in place of the nut milk. Not only is it packed with electrolytes, but it’s great at keeping you hydrated when the temperatures start to rise. If they ever will. Around here. Where we’re dealing with our 5th day of thunderstorms in a row.
I’d love to know if you make this (or any!) recipe! Tag #runningwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
- 1/4 cup (20 g) rolled oats**
- 1 tsp chia seeds
- 1/4 cup (60 ml) light canned coconut milk***
- 1/2 cup (120 ml) coconut water or unsweetened nut milk
- 1/2 cup (60 g) frozen mango chunks
- 1/2 cup (60 g) frozen pineapple chunks
- 1/2 medium-size ripe banana, frozen (50 g)
- 1-2 tsp lemon juice (about 1/2 small lemon)
- The night before, add the oats, chia, and liquid to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in the fridge for at least 3 hours, preferably overnight.
- When ready to eat, add the frozen mango, pineapple, banana, and lemon juice, and blend on high until the oats have fully broken down and a smooth and creamy consistency is reached. If the smoothie is too thick for your liking, add an extra splash of milk. Transfer to a bowl or glass, add desired toppings, and enjoy!
** If you want to keep this grain-free, replace the oats with 1/2 scoop of vanilla protein powder or use the other half of the banana.
*** If you don't have coconut milk, just use 3/4 cup (180 ml) of coconut water or nut milk.
Looking for more summer oatmeal smoothie recipes? Try one of these!
What’s your favourite….
a) … red fruit?
b) … yellow fruit?
c) … orange fruit?
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