Who says you can’t have a little Caribbean fun for breakfast? My mind’s been drifting to hot sand and rolling waves for weeks, ever since those cold winter days first started breaching through. I don’t care what time of day it is, my body wants Bermuda, Bahamas, BEACH. Since my bank account’s running on low, fat chance I’ll be flying into outdoor warmth anytime soon. For now, you’ll find me cozying up inside, settling for a hot mug of tea and nice bowl of Pina Colada Oats.
Picture pineapple picked fresh from the tree and sweet coconut milk spilling out of a real, native-picked coconut. Maybe you’re shimming up those fruit* trees, giving your nice tanned and toned self a little workout before breakfast (or afternoon drinks anyone?)…You know what I’ll be daydreaming of once I finish blogging. But let’s get real, not all is so bad on the home-front. At least we can bring a little Caribbean flavor to our taste-buds, right? Count me in on that one.
*FYI, a coconut is actually classified as a “drupe”—A fruit with a hard stony covering enclosing the seed.
Pina Colada Overnight Oats
-1/2 cup oats
-1/3 cup + 2 Tbsp. light coconut milk
-1/3 cup soy milk
-1/2 cup pineapple, cubed
-1/3 banana, mashed
-Slivered/chopped almonds, handful
-Drizzle of honey, optional
-1 tsp. chia seeds, optional
Combine first 5 ingredients in a bowl. Cover with saran wrap and store in refrigerator overnight. Remove in morning, and top with almonds and a drizzle of honey. Sprinkle chia seeds on top, if desired.