No need to turn to packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup water. By adding toasted coconut and fresh pineapple, this yummy breakfast bowl packs some serious tropical flavors. To make it faster: Toast a small amount of nuts (including coconut) quickly in the microwave. Place on a microwave- safe paper towel, and microwave at HIGH for 1 1⁄2 to 2 minutes, checking every 30 seconds.
3/4 cup water
1/2 cup old-fashioned rolled oats
Dash of salt
1 1/2 tablespoons light coconut milk
1 teaspoon brown sugar
1/4 cup fresh pineapple, cut into small pieces
1 tablespoon toasted flaked unsweetened coconut
1 1/2 teaspoons prepared caramel sauce
Est. added sugars 8g
How to Make It
Bring 3/4 cup water to a boil in a medium saucepan. Stir in oats and dash of salt. Reduce heat and simmer 5 minutes, stirring occasionally. Remove pan from heat, and stir in coconut milk and brown sugar. Top oatmeal with pineapple and coconut flakes. Drizzle with caramel sauce.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice