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.

Print
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.

Tropical Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 2 minutes
  • Cook Time: 7 minutes
  • Total Time: 9 minutes
  • Yield: 1
  • Diet: Vegetarian

Description

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


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

  1. 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.
  2. 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.
  • Category: Breakfast
  • Method: Stove-top
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 305
  • Sugar: 15g
  • Fat: 9g
  • Carbohydrates: 49g
  • Fiber: 7g
  • Protein: 7g

Keywords: tropical oatmeal

 

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    35 comments
  1. 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!

  2. 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. 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!

  4. hi brittany! those oats like FABULOUS! i had seen this milk in the store but was weary…now i really want to buy it! do you think you could do this recipe as overnight oats too?

  5. I wonder when that milk will make it’s way to Canada – my prediction is a VERY long time. They’re still working on getting coconut milk fortified here (and without it, I won’t drink it because it has NO nutritional value whatsoever!). I guess that means one thing, I also need to plan a trip soon – a short one over the border to grab some of that milk! lol

  6. I just posted about that coconut/almond milk on Wednesday! The flavor is amazing, especially if you are a fan of coconut, but I, for some reason, don’t like it as much in my cereal. I have not, however, tried it in oatmeal….I also kind of like the idea of using it in a curry…maybe?

    PS- I just opened my TJ’s crunchy unsalted almond butter last night. I always forget just how delicious that stuff is! [I quickly remembered as I continued to re-dip my spoon…]

  7. i’ve been on this savory breakfast kick lately so that I may up my iron (supplemented with Vitamin C drink, of course – with the savory bfast) but you are SO MAKING me want to go back to my sweeter side breakfasts! why and HOW are you so awesome brittany!? thank you for the recipe! can’t wait to make it! – jasper

  8. Hi Brittany,

    I am new to your blog and find it absolutely inspiring! I tried some of your oat variations and they were wonderful- can’t wait to get my hands on this almond/coconut milk and try this one. 🙂

    ~Sophia

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