There are things that are better together than by themselves, like peanut butter and jelly, coffee and milk, and pineapple and coconut. So when I was thinking of delicious, easy and simple breakfasts ideas that taste just as good as a gourmet meal I knew I had to make something with pineapple and coconut. And after a couple of tweaks and tests, this Pineapple Toasted Coconut Oatmeal Recipe came to life.
This recipe is one of those incredibly delicious things that’s packed with a ton of flavor and that’s healthy and nutritious and really filling. And while the recipe is one of those things that tastes incredibly good is also incredibly easy to make and really fast, so this is a breakfast recipe that you can have in your back pocket and whip it up when you are in a hurry.
The secret to supercharge it with flavor is using a combination of coconut milk and pineapple juice. I bought canned pineapple juice from my local supermarket (they had a huge deal on canned juice so I stocked my pantry) but you can also make it using frozen pineapples and water if that’s more your thing.
For the coconut side, I used coconut milk and added a pinch of cinnamon to amp up the flavor. But if you are not too fond on coconut you can just use any milk that you have on hand.
And then to really give it an extra kick of flavor + give this Pineapple Toasted Coconut Oatmeal recipe more freshness and make it more fun I topped it all with some pineapple chunks and some toasted coconut flakes. Toasting the coconut flakes is as easy as placing them in pan and toasting them for a couple of minutes, I usually do it while the oatmeal is cooking to save a bit of time.
Pineapple Toasted Coconut Oatmeal
Pineapple Toasted Coconut Oatmeal is and incredibly easy to make recipe packed with tropical flavors. Perfect breakfast recipe for busy mornings.
- 2 Cups oats
- 2 Cups coconut milk
- ½ Cup pineapple juice
- Pinch of salt
- 1 Cup pineapple, chopped
- 1 Cup coconut flakes
- 2 Tsp vanilla
- Pinch of cinnamon
- In a saucepan, over medium heat, add the oats, coconut milk, salt and cinnamon. Let it boil for 10 minutes stirring every couple of minutes.
- Add the pineapple juice and the vanilla, mix until everything is well incorporated and remove from the fire.
- While the oatmeal is cooking, toast the coconut flakes by placing them in a pan over medium heat until golden brown.
- Serve the oatmeal in bowls and top with toasted coconut flakes and pineapple chunks.
I hope you enjoy this recipe as much as I do! Plus, be sure to check out even more Breakfast Recipes!
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Can you make this ahead of time for like the week? Does I think save or meant to eaten right when made?