Chilled Overnight Oats with Grill Marks

Overnight oats meet the grill in this playful brunch mash-up, where a chilled make-ahead base gets topped with fruit seared for real grill marks. Creamy maple-cinnamon oats wait in the fridge while bananas and pineapple pick up smoky char.

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 410 cal
• 16g protein
• 62g carbs
• 13g fat
• 9g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 1 1/2 cups whole milk
• 1 cup plain Greek yogurt
• 2 tbsp chia seeds
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of salt
• 2 firm bananas
• 4 fresh pineapple rings
• 1 tsp neutral oil
• 1/3 cup toasted coconut flakes
• 1/3 cup chopped toasted almonds
• 1 cup fresh berries

Instructions

1. 1In a large bowl whisk together oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, cinnamon, and salt until evenly combined.
2. 2Divide the mixture among four jars or one wide serving dish, cover, and refrigerate at least 6 hours or overnight so the oats soften and thicken.
3. 3When ready to serve, preheat a grill or grill pan to medium-high, about 400°F, and lightly oil the grates.
4. 4Peel bananas and slice them lengthwise; pat pineapple rings dry so they sear rather than steam.
5. 5Grill banana halves and pineapple rings until bold dark grill marks form and the fruit softens slightly, 2 to 3 minutes per side.
6. 6Transfer grilled fruit to a board, let cool one minute, then slice bananas into bite-size pieces and cut pineapple into chunks.
7. 7Stir the chilled overnight oats to loosen the texture; if too thick, splash in a spoonful of milk until spoonable.
8. 8Spoon oats into bowls or keep in jars for grab-and-go backyard service, then top generously with the warm grilled fruit.
9. 9Finish each portion with toasted coconut, chopped almonds, and fresh berries for color and crunch.
10. 10Serve immediately so the contrast of cool creamy oats and warm smoky fruit shines, or pack the toppings separately for a make-ahead brunch bar.