Somehow, I became a breakfast person. It started off as a smoothie and piece of toast type thing but has turned into a full on demand for tasty, healthy breakfast food every morning. I have a couple go-tos in rotation that I'll be sharing soon. I'll start with this tropical pina colada inspired oatmeal. It's pretty quick but feels impressive for some reason. (I think it's the garnish.)
I used coconut milk beverage (the boxed stuff) and it's good but a can of full fat or light coconut milk and a bit of water would be even better with more body and a stronger coconut flavor. I also used quick oats because it's what I had but the recipe can be made with old fashioned oats, they will just have to be cooked longer. See instructions on packaging for reference when cooking.
Pineapple Coconut Oatmeal
2 cups coconut milk
1/2 cup chopped fresh or canned pineapple, plus more for topping
dash vanilla extract
1 cup quick cooking gluten free oats
2 tablespoons maple syrup
toppings: toasted unsweetened coconut flakes, chopped pistachios or pecans, berries, chia seeds
Combine milk, pineapple, cinnamon, salt and vanilla in a 2 qt sauce pan. Bring to a boil. Stir in oats. Reduce heat to medium. Cook until oats are tender, about 2 minutes. Add maple syrup. Portion into bowls and add toppings.