Tropical Yogurt Parfaits

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  1 cup Oats, Rolled, Dry

  Old-fashioned rolled oats (not instant, not steel-cut). Quaker is standard.

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  1.3 cup Greek Yogurt (2%)
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  2 Banana(236g)
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  20 oz Pineapple, Canned, In Juice, Drained
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  1 Mango(336g)
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  4 tbsp Coconut, Shredded, Unsweetened

Instructions

1. 1Toast the rolled oats in a skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant and lightly golden, then transfer to a plate to cool completely.
2. 2Slice the bananas into 1/4-inch rounds and place on a paper towel to remove excess moisture.
3. 3Drain the canned pineapple through a fine-mesh strainer and cut any large chunks in half.
4. 4Dice the mango into 1/2-inch cubes.
5. 5Divide the cooled toasted oats evenly into 4 airtight containers (12 oz mason jars or comparable), using approximately 1/4 cup per container.
6. 6Layer approximately 1/3 cup of the Greek yogurt on top of the oats in each container, then arrange the banana slices in a single layer over the yogurt.
7. 7Divide the pineapple chunks and mango cubes evenly among the four containers, distributing them over the banana layer, then top each with 1 tablespoon of shredded coconut.
8. 8Seal the containers and refrigerate overnight to allow the oats to soften and absorb moisture; store refrigerated for up to 5 days and stir well before eating.