Tropical coconut oatmeal
This creamy winter breakfast bowl will take just 10 minutes to prepare.
- 1 cup rolled oats
- 1 ¼ cups almond milk
- 1 cup coconut milk
- 1 tablespoon coconut sugar, or other sweetener of choice
- 1 tablespoon chia seeds
- 1 ½ teaspoons vanilla extract
- Dash of salt
- 1 cup pineapple, chopped
- ¼ cup coconut flakes, toasted
- Combine the oats with the coconut and almond milk in a medium saucepan and bring to a boil on a high heat. Reduce heat to simmer, stir, and cook for 5-7 minutes.
- Add the sugar, chia seeds, vanilla, and salt. Stir until well combined. Continue to cook until the oatmeal is your desired consistency, about 2-3 more minutes. Divide into two bowls.
- Top each bowl with half of the pineapple chunks, half of the coconut flakes, and any other toppings you desire. We love to add some blueberries!
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
