This tropical-inspired Cuban breakfast oatmeal is made by cooking whole-grain oats in coconut milk and topping them with pineapple and banana. It is a hearty option for sharing from a large pot at a gathering.
Cook the rolled oats with the coconut milk in a saucepan over low heat, stirring, for 12 minutes. Remove from the heat when the mixture thickens.
Stir the honey and cinnamon into the cooked oats.
Divide the mixture among bowls and let it rest for 10 minutes; this allows the oats to thicken further.
Top with the chopped pineapple, banana slices, and shredded coconut, then serve.
Stir constantly while cooking the oats; coconut milk is more likely than other milks to stick to the bottom of the pan.
Yulafı karıştırmayı ihmal ettim ve tam da uyarıldığı gibi tabana yapıştı, bir kısmını kazımak zorunda kaldım. Tadı yine iyiydi ama dibi hafif yanık kokuyordu, bir dahaki sefere ocağın başından ayrılmayacağım.
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