Recipe: Piña Colada Steel-Cut OatsDisclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!
It’s almost May, but based on how slowly it’s been warming up in Wisconsin, you wouldn’t really know it. I was fortunate enough to go on a trip to Mexico earlier in the month, and the fresh fruit and warm tropical weather inspired me to make a recipe based on piña coladas. With a little dried pineapple, the perfect formula for no-fail steel-cut oats, and about 25 minutes, you’ll make 6 batches of this tasty and portable breakfast.
Makes six 8 oz. servings
- 8 rings dried pineapple, cut or ripped into chunks
- ½ cup dried coconut flakes
- ¼ cup macadamia nuts, chopped
- 1 ¼ steel-cut oats
- 4 cups water
- 1 tsp vanilla
- ¼ cup agave syrup
Start by bringing the steel-cut oats and water to a boil. While they’re on their way to boiling, prep the pineapple, coconut flakes, and macadamia nuts. Just like with the other steel-cut oat recipes, once it hits boiling, bring it down to a simmer and allow the water to cook down a bit. Once it gets close to a consistency you like with maybe a little extra water, fold in the pineapple, coconut flakes, macadamia nuts, vanilla, and agave.
Spoon the oats into 8 oz. jars and leave out on the counter if they need to cook more, or put into the fridge. Heat up the next morning – it usually takes me 90 seconds in the microwave to get it to the perfect temperature.
Want more steel-cut oat recipes? Try these on for size: