Pineapple macadamia oats from Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (page 95) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Wildflower cider syrup p. 35 for agave syrup.

  • KNivia on March 09, 2026

    I made these as overnight oats for my week ahead! I have to say that I wish I had time to make my own nut milk, but that’s just not where I’m at in life right now. So I used my daily preferred drink milkadamia barista unsweetened instead. I also added chia seeds to mine along with toasted coconut flakes. I didn’t use agave as the sweetness from the pineapple and coconut is plenty for me. Delicious! They do last up to a week in the fridge so all can be made ahead!

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