Pineapple Oatmeal
Serves 4
Adapted from Sunset
On spring mornings, when the air is cool, but the sun is bright, this oatmeal is perfect. It’s warm, filling, and full of fresh tropical flavors. I use McCann’s Irish steel cut oats, because I find that they cook up quickly. You can also use Quaker Oats, which have a great flavor. If you do use Quaker, be sure to adjust the ingredients and cooking instructions according to the package directions. Also, a couple tips: You can adjust the consistency of this oatmeal with hot milk or water. And if this recipe makes more than you can eat in one setting, freeze the extras. They keep well.
3 ½ cups water
1 cup McCann’s Irish steel cut oats
½ cup golden raisins
¾ teaspoon salt
2 teaspoons canola oil
2 tablespoons light brown sugar
1 ½ cups diced pineapple
½ cup toasted coconut
In a medium saucepan over high heat, bring water to a boil. Add oats. Bring to a boil again, and stir in raisins, salt, and oil. Reduce heat to low. Allow oatmeal to simmer uncovered, until tender but still firm to the bite, 6-8 minutes.
Remove oatmeal from heat, stir in brown sugar, and let rest one minute. Serve oatmeal topped with pineapple and coconut.
big world | small kitchen
http://www.bigworldsmallkitchen.com/recipe/pineapple-oatmeal
