Single serving overnight oats made with the flavors of the Painkiller: coconut, pineapple and orange juice.
What’s a Painkiller cocktail, you ask?
It is not something with crushed-up pills in it, I promise. It’s actually a variation of the Piña Colada, and is typically made with dark rum, pineapple juice, orange juice and coconut cream. If you want to get technical, it should be made with Pusser’s Rum, given the company has trademarked the Painkiller.
The cocktail originates from the Virgin Islands. If you’ve been reading this blog recently, you may be expecting me to write, ‘and the Virgin Islands are holing their primary today.’ But no! For some reason I thought the Virgin Islands Republican Caucus was today, but it was actually over a week ago on the 10th of March. And the Democratic Caucus isn’t until June 4.
So, I’m either ten days late or more than two months early. Oh well, we don’t need a reason to make some cocktail-inspired oats.
Calling these Painkiller cocktail overnight oats may have been a little misleading, given there’s no alcohol in this breakfast. Consider it Painkiller mocktail overnight oats instead. Or a Virgin Painkiller (and hey, that might work with the whole Virgin Islands theme).
To re-create the flavors (sans rum) of the Painkiller, these oats are made with some chopped pineapple (fresh or frozen), orange juice and Greek-style coconut yogurt. I used Chobani coconut Greek yogurt, since it’s sweet and has a prominent coconut flavor. However, for the purposes of full disclosure, please note that I have received yogurt from Chobani in the past.
If you can’t get your hands on coconut Greek yogurt, then I imagine you could use plain (or vanilla) Greek yogurt plus about ¼ teaspoon coconut extract. Alternatively, skip the extract and just make sure you’re not stingy with the shredded coconut topping.
By the way, if you happen to be reading (or watching) the US election news while eating breakfast and decide that you need a drink, then you could always add a spoonful of rum to these oats. Alternatively, add about ½ teaspoon of rum extract for a little cocktail flavor without the booze.
Also, if you serve these overnight oats in a pineapple bowl or a melon bowl (i.e. using the scooped-out fruit as a bowl), then I imagine that would improve this breakfast by at least 200%. Oooh, that gives me some ideas…
Excuse me, I’m going to need to buy a few pineapples.
- Overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds
- ½ teaspoon vanilla extract
- ¼ cup orange juice
- ½ cup Greek-style coconut yogurt
- ½ cup chopped pineapple
Toppings- Shredded coconut
- Chopped pineapple
- Sliced orange
- Freshly grated nutmeg (optional)
- In a bowl or container, combine the rolled oats, chia seeds, vanilla extract and orange juice. Add the coconut yogurt, and mix until completely combined. Stir in the chopped pineapple.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir a handful of shredded coconut into the overnight oats. If the oats are too thick, also add a little more orange juice or milk.
- Top the oats with some chopped pineapple, sliced orange and additional shredded coconut. If desired, sprinkle over a little freshly grated nutmeg.
½ cup of yogurt is approximately equal to one individual container (about 6oz or 170g).
Rum
If desired, add a spoonful of rum or ½ teaspoon rum extract to the oats.
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