It did, however, give me a chance to experiment with some oatmeal for breakfast. Ah, the gift of time.
This oatmeal flavor combination was inspired by one of my favorite cakes that my mom made when I was growing up - Pineapple Coconut Chocolate Chip Cake. Sounds weird right? But, it was delicious!
For this oatmeal, to add in some healthy fats, I used Fourth and Heart Madagascar Vanilla Bean Ghee. For those unfamiliar with ghee, it's a clarified butter that has some really terrific health benefits, such as:
- does not need refrigeration
- can be eaten by those who are intolerant to dairy or lactose
- Vitamin A & E
You can read more about it here!
Now it's totally optional in this recipe, but it does add a sweet, deep flavor that really added to the oatmeal!
I also used old fashioned oats, rather than quick cooking. Takes a bit longer but I just like the texture better. I've also tried this as an overnight oats mixture - haven't taste tested yet thought!
Pineapple Coconut Cacao Oats
Serves 1
1/2 cup old fashioned oats
3/4 cup unsweetened almond milk
1/4 cup reduced fat coconut milk (the kind in the can!)
1/4 cup water
1/4 cup crushed pineapple in juice, slightly drained
1 tsp. organic coconut palm sugar (or sweetener of choice)
2 tsp. reduced fat unsweetened coconut flakes
1 tsp. Fourth and Heart Madagascar Vanilla Bean Ghee
1 tsp. cacao nibs
Bring liquids to boil. Add oats, stirring occasionally, for about 14 minutes (or until thickened to the consistency you like). Remove from heat, and add the pineapple, 1/2 tsp. of the cacao nibs, sugar, 1 tsp. coconut flakes, and the ghee, stirring until combined.
Top with the remaining cacao nibs and coconut.
Enjoy!
