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: