Brighten up the cooler days of fall that are coming up with this comforting bowl of tasty & flavorful Tropical Coconut Oatmeal – steel cut oats keep you satisfied, while the fresh pineapple and coconut milk add so much flavor to a traditionally simple breakfast.
September came and went…how is it almost over?! Just two seconds ago we were rejoicing in the warmth of summer and suddenly we are cuddling around bowls of warm oatmeal? Time does fly when you’re having fun – or working endless hours at the restaurant, ha! It’s been an amazing summer, full of delicious foods, restaurant visits, and a few mid-day naps here & there, so I can’t complain.
But coming to the realization that October is but a few short days away, I’m ready to embrace it. Having been raised on a Caribbean island where fall doesn’t exists, it’s now one of my favorite seasons. The crisp air, the fresh breeze, the hearty foods – New England in the fall is quite incredible. To celebrate the season, I’m partnering up with Stonyfield and Bob’s Red Mill once again to bring you a satisfying breakfast: Tropical Coconut Oatmeal!
Rich in Vitamin B, calcium, protein and fiber, steel cut oats are one of the best options for breakfast and when sweetened with coconut sugar, you’re not only creating a healthy breakfast, but you’re not spiking your blood sugar to the ends of infinity. We all know there are some not so great choices for breakfast out there, between the sugary cereals, yogurts, and granola bars – and after reading Eat Pretty by Jolene Hart, I’ve come to realize that sugar isn’t all that sweet.
Actually, most sugars aren’t and I won’t start waxing poetic prose about coconut sugar either, but it is definitely (by my amateur research) a better alternative. It has nutrients like zinc and iron, as well as antioxidants. So it’s what I put in my oatmeal, coffee, and hot chocolate this season!
Now, early mornings are when I’m most starving – actually, I’m always hungry, but the mornings are when I need to feel satisfied the most and adding a couple tablespoons of Stonyfield Yogurt increases that protein content in every bowl! And with the new 100% Organic Grassfed Yogurts, it’s even better now. So if you’re looking to brighten up your mornings, grab this recipe and top with fresh pineapple, toasted coconut, and tiny chia seeds – it’s the perfect blend of flavors!
- 1½ cups water
- ½ cup steel cut oats
- 3 tablespoons coconut milk
- 2 tablespoons Stonyfield Yogurt
- ½ teaspoon ginger
- 1 tablespoon coconut sugar
- ½ teaspoon vanilla extract
- 1 tablespoon chia seeds
- topping: sliced fresh pineapple, toasted shredded coconut, and chia seeds
- In a small pot, boil the water with a pinch of salt.
- Once boiling, add the street cut oats and simmer for 20 minutes, covered and over low heat.
- Stir in the rest of the ingredients and cook for two minutes until sugar melts.
- Pour into two bowls and top with pineapple, coconut, and chia seeds
Disclaimer: This post is in part with an ongoing collaboration with Stonyfield – thanks for supporting brands that make this blog happen! Opinions are 100% my own, as usual. And thanks to Bob’s Red Mill for sending me some of their tasty products to try.
Oh yum! this looks delicious! I am always so bad at grabbing breakfast, this will motivate me to be better! Love it, thanks for sharing!