Morning Pineapple Oat Bowl
#vegan #vegetarian
By: Gill Renée
Have you ever had cooked pineapple for breakfast? If not, we’re fixing that today with this recipe for a Morning Pineapple Oat Bowl. It might sound a little odd to mix yogurt, oats, and pineapple together, but it isn’t as weird as it may seem initially. Just think of a fruit parfait but warmer and better. The best part is that this breakfast is customizable for whatever your dietary habits are. My recipe is vegan, however, if you want to substitute the plant-based yogurt for a dairy one, go right ahead. I have tried many different variations of this breakfast and all of them have been good, minus the one time I didn’t add any spices to the oats. I would recommend adding the spices to the oats as listed below, but I totally understand if you don’t like turmeric and prefer to leave it out. I love to add turmeric into the oats not only to give it a little spice but for the nutritional benefits. I wouldn’t recommend, however, not adding the cinnamon. I have tried and trust me; it is not the greatest. Spice up your life and your breakfast and let me know what you think of it below!
Cook Time: 5 mins.
Total Time: 8 mins.
Servings: 4
Ingredients
20 oz. pineapple chunks
1 tsp. coconut oil
2-3 Tbsps. brown sugar
1 cup rolled/old-fashioned oats
2 tsps. cinnamon
1 tsp. turmeric
1 cup coconut yogurt
Water, as needed.
- If this recipe looks familiar, you are a clever one. This is very similar to my Apple-Cinnamon Breakfast Bowl recipe. The pineapple gives it a tropical feel, while that one gives a warm leaves-falling outside vibe. Both are great, so if you haven’t tried one of them out, I suggest that you do.
- You can use any type and/or form of pineapple that you want. The best pineapple is usually fresh, however, for most of the year, I just use canned or frozen pineapple. I also prefer to have pineapple chunks, but that is all a matter of personal preference. If you want tidbit-sized pineapple, then go for it!
- The recipe calls for rolled/old-fashioned oats. Quick-cooking oats are not thick enough to be toasted in this scenario.
Cooking Steps
Fill Serving Bowl
Disperse, 1 cup of yogurt among 4 serving bowls.
Cook Pineapple
To a medium skillet, add 1 tsp. coconut oil over medium heat. Once melted, add in 20 oz. of pineapple chunks with its liquid. If using fresh pineapple, add water to the skillet—shallow in depth. After 30 seconds, add 2-3 Tbsp. of brown sugar, to taste. Cook for an additional 2-3 minutes.
Cook Oats
Once pineapple liquid has reduced, remove from heat and place in serving bowls filled with yogurt.
Turn heat to medium-low, and place 1 cup rolled/old-fashioned oats into skillet. Add in spices: 1 tsp. turmeric and 2 tsp. cinnamon. Cook for 1-2 minutes, stirring continuously to avoid burning.
Serve
Once oats are aromatic and browned, remove from heat and divide into serving bowls. Enjoy!
Try my other breakfast oat bowl here: Apple-Cinnamon Breakfast Bowl.
Nutrition Facts
(Per Serving)
Calories: 245
Fat: 5g
Net Carbs: 41g
Total Carbs: 46g
Fiber: 5g
Protein: 4g
The above nutrition facts are only estimates and may not be representative of your final product.