If using fresh pineapple, peel the skin and cut into small pieces, or drain the juices (keeping 10ml aside) if using tinned, and set aside.
Place the almonds into a plastic food bag and crush into tiny pieces using a rolling pin. Set aside.
Place the above ingredients in a large bowl with the remaining ingredients and mix together using a large spoon.
Cover the bowl and place in the fridge overnight.
Before serving, stir together and serve in a bowl.
Notes
A quick and easy change to using oats for porridge is to mix yoghurt (of your choice) with fruit, seeds and nuts. This is one of those recipes you can be super flexible with and add fruit, nuts and seeds of your choice. To make it childcare friendly, simply omit the nuts and add more coconut or seeds. Make the night before to save time in the morning and let all the fruit soak into the oats for a sweeter taste. This recipe is not only jam packed with nutrients but it is a great one to introduce lots of new tastes to children.
Allergens
Gluten. Depending on the yoghurt used, may contain soy or dairy (check the label of the yoghurt being used). Nuts.
Storage
Ideally use the next morning, or keep in an airtight container in the refrigerator for up to 2 days.
Variation
Add the pulp of a passionfruit for an extra tropical tang, or instead of pineapple why not try tinned pears in juice. For more flavour, add finely-grated ginger instead of dried ginger.
