A tropical-inspired breakfast from Cuban kitchens, this oat bowl is made by cooking whole-grain oats in coconut milk and topping them with pineapple and banana. It is a filling option that can be shared from one large pot at a crowded table.
Cook the oats with the coconut milk in a pot over low heat, stirring, for twelve minutes until thickened, then remove from the heat.
Stir the honey and cinnamon into the cooked oats.
Divide the mixture into bowls and let it sit for ten minutes; this lets the oats thicken further.
Top with the diced pineapple, banana slices and shredded coconut to serve.
Stir the oats constantly while cooking; coconut milk tends to stick to the bottom more than other milks.
If you swap the honey for a plant-based sweetener, the recipe becomes vegan with no noticeable difference in taste.
Admin DadaGastro · verified in test kitchenYulafı 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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