Tropical Oatmeal

DF GF V VG

This creamy bowl of tropical oatmeal is cooked on the stove-top with coconut milk and banana and topped with shredded coconut.

Nothing warms me up like a bowl of oatmeal on a cold morning especially if it involves flavors that make me think of white sand, suntan lotion and piña coladas. This bowl of oatmeal does just that with flavors of both banana and coconut. It’s delightful… and now one of my favorite oatmeal variations.

A healthy bowl of oats that will have you daydreaming about tropical islands and white sandy beaches.

Almond Milk + Coconut Milk Blend

The star ingredient is this Almondmilk Coconutmilk Blend. I have a slight obsession with the regular almond milk so when I saw this new version at Kroger (on sale nonetheless) I had to buy it!

I like it because it’s unsweetened and has pretty much the same nutritional facts as their unsweetened vanilla almond milk — low calories, 50% more calcium than regular milk and no sugar! Plus it’s soy and gluten-free!

Tropical oats with banana, coconut and a drizzle of maple syrup.

So if you’re in the mood for a tasty bowl of oats that will have you daydreaming about exotic islands give this little combo a shot. If you can’t find the almond/coconut milk blend, you could always use half almond milk and half coconut milk.

The first time I made this I used a little stevia to sweeten it up, but left it out the second time. I’ve found that the oats don’t really need any extra sweetness — a ripe banana will do the trick!

Tropical oats with banana, coconut and a drizzle of maple syrup.

Love Oatmeal? Try These Recipes Too:

If you try this tropical oatmeal, please be sure to leave a comment and star rating below letting me know how it turns out! Your feedback is super helpful for the EBF team and other EBF readers.

Tropical Oatmeal

5 from 1 vote
This creamy bowl of tropical oatmeal is cooked on the stove-top with coconut milk and banana and topped with shredded coconut.
A white bowl of oatmeal covered with slices of banana, pieces of dried coconut, and a honey drizzle. A spoon is sitting in the bowl.
Prep Time 2 minutes
Cook Time 7 minutes
Servings 1

Ingredients

  • 1/2 cup old fashioned oats
  • 1 cup unsweetened almond coconut milk blend*
  • 1/2 banana, sliced
  • pinch of cinnamon
  • splash of vanilla
  • 1 teaspoon unsweetened coconut flakes, toasted, if you'd like
  • maple syrup, optional

Instructions
 

  • Place oats, milk, banana slices, cinnamon and vanilla in a medium sized pot. Cook on medium-low heat for about 6-7 minutes, stirring occasionally so the oats don't stick. Banana slices should cook down and become creamy.
  • Remove from pot, top with extra banana slices, coconut flakes and a drizzle of maple syrup.

Notes

  • If you can't find the almond coconut milk blend use coconut milk or 1/2 cup almond milk and 1/2 cup coconut milk.

Nutrition

Serving: 1bowl Calories: 305kcal Carbohydrates: 49g Protein: 7g Fat: 9g Fiber: 7g Sugar: 15g
Course: Breakfast
Cuisine: American
Keyword: tropical oatmeal

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

 

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    35 comments
    1. Amy
      April 14, 2020 AT 12:05 pm

      5 stars
      My 21 month old daughter and I loved this oatmeal! I added some raisins and a touch of pure almond extract too. My daughter is in her picky eating stage now and she even asked for seconds! We have been having difficulty getting her to eat much lately, so thank you!

      1. Brittany Mullins
        April 14, 2020 AT 12:47 pm

        Ahh that makes me so happy to hear, Amy!! I’m so glad she enjoyed this oatmeal. 🙂 Thanks for taking the time to come back and leave a comment + star rating. I really appreciate it!

    2. Moyave25
      January 23, 2012 AT 12:47 pm

      I have to thank you SO much for introducing me to…cooked oats basically. I never used to cook oats because I didn’t think it necessary, I would just eat them plain with (organic) milk and some cranberry-nut mix. I still think that combo is divine but I am enjoying the warmths of cooked oats for winter. I make mine with a blend of coconut milk and water, then toss some coconut rasps in there.

      You guys in the US are so lucky, you seem to have a much better choice of health-food/good-for-you options available, despite being the country of fast food. In Germany, I wouldn’t even know where to buy Almond Milk!

    3. Katharina
      January 23, 2012 AT 12:47 am

      Hello, hello! Long time no see ;p I heard about that new milk from Almond Breeze! Sounds interesting 🙂 take me to the tropics too! I did FaceTime with my mom today and she showed me around their house (in Florida) and I virtually basked in their sun lol. I hope all is well (pshh they are beyond well!!)

      XOXO, so much love to you!

      1. Eating Bird Food
        January 25, 2012 AT 11:07 pm

        Hiii lady! I hope you are doing well in NYC. I’m missing you here in Richmond. Let’s meet up somewhere warm. 🙂 xoxo

    4. Andrina
      January 23, 2012 AT 12:35 am

      OMG..I can’t wait to find that Almond/Coconut Blend.

    5. Sarah
      January 22, 2012 AT 9:35 am

      Your oatmeal concoction looks delicious! I haven’t seen that particular flavor yet, but I’m certainly going to be on the lookout for it!

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X
4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

5 NEW WAYS TO TRY

OATMEAL THIS YEAR!

Eating oatmeal doesn’t have to be boring!

FREE EMAIL BONUS