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.
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!
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!
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.