Mix the milk, oats and sugar and leave in a closed bowl overnight.

Heat a pan. Sprinkle little raw sugar on one side of the pineapple and keep that side down on the hot pan. Keep for a few seconds.

Sprinkle some more sugar on the up side and flip. Flip back and forth till the pineapple gets a caramelised color. Take out and reserve.

Put the pecan and toast on the pan for a few seconds. Take out.

Empty the overnight oats into the bowl. Chop in the pineapple, toss in the pecans and sprinkle in the cinnamon. Enjoy...