Escape to the tropics with a warm bowl of Coconut Pineapple Oatmeal topped with crunchy banana chips, coconut flakes and macadamia nuts.
Brrrr it’s cold outside! It is like frozen tundra here in Buffalo with no warm up in sight.
This has been a brutal winter. There is so much snow and it just keeps piling up. I think it’s probably warmer in Alaska. Is this winter weather ever going to end?
My parents just got back from three weeks in Hawaii. #mustbenice They landed to snow and single digit temperatures. I bet they still wish they were drinking pina coladas on the beach then digging out of snow.
This recipe for Coconut Pineapple Oatmeal was inspired by the flavors of Hawaii with coconut milk, crushed pineapple and topped with banana chips (I love the ones from Trader Joes), sweet coconut flakes and macadamia nuts. It’s a warm and delicious escape to the tropics when it’s cold outside.
Oatmeal is one of my favorite meals for breakfast. It’s warm and filling. If your mornings are busy like mine trying to get out the door on time, you can easily make any of my yummy oatmeal recipes the night before and heat it up in the morning. Just add the toppings and you are good to go. You an even put them in convenient mason jars or to go containers to eat on the go.
If you are looking for a new flavor of oatmeal to enjoy, escape to the tropics and add this Coconut Pineapple Oatmeal breakfast to your menu.
Coconut Pineapple Oatmeal
- 1 can 13.5 ounce sweetened lite coconut milk
- 1 cup old-fashioned rolled oats
- Pinch of salt
- 1/2 cup crush pineapple
- 3 teaspoons of sugar or to taste
- 1/4 cup banana chips
- 1/4 cup macadamia nuts
- 2 tablespoons coconut flakes
In a medium saucepan bring coconut milk and a pinch of salt to a boil over medium heat.
Whisk in oats and cook, stirring occasionally for about 5 minutes until thickened.
Remove from heat and stir in crushed pineapple and sugar. Set sit for 2-3 minutes.
Divide into serving bowls and top with banana chips, macadamia nuts and coconut flakes.