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Sunday, January 26, 2014

Tropical Escape Oatmeal

We are busy getting ready for a spring trip to the islands, so I've been in quite the tropical mood with all of the packing.  I've been making this oatmeal for years, usually in the summer, but a little more lately to get in an island state of mind!  This creamy breakfast is comforting, but wakes you up with the fresh taste of pineapple, perfect for breaking up the long days of January!

     2/3 cup canned unsweetened, lite coconut milk
     1/3 cup vanilla flavored coconut milk
     1 cup oats (quick cooking or steel-cut)
     1 tsp. cinnamon
     1/2 banana
     1/2 cup chopped fresh mango
     1/2 cup chopped fresh pinapple
     unsweetened coconut flakes
1.   In a bowl combine the coconut milk and oats.  (To make this dish lighter, use 1 cup of the vanilla flavored coconut milk in the carton, and omit the canned coconut milk.)   I cook it in the microwave for 5 minutes, stirring every minute and watching closely to make sure it doesn't boil over.  You may need to add water if it looks too dry.  If using steel-cut, cook them on a pot on the stove for longer. 

2.  Mash the 1/2 banana with the cinnamon until it is mixed thoroughly.  Stir into the cooked oats.  If you like your oatmeal sweeter, add coconut nectar or honey to it.  Top with the pineapple, mango, and shredded coconut.  Tiny umbrella optional. 

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