Whenever I considered trying out this recipe, I would look at the name and wonder, “Why in the world would I combine those three ingredients?” Then, I would remember that it’s much like a banana split (sans strawberries, which you could obviously include!).
Banana and pineapple are great together. Banana and chocolate are delicious. Pineapple and chocolate are surprisingly tasty. Obviously the three of them together have to work, right?
Right. The first time I made this, I made the mistake of trying to include a spice like cinnamon or allspice, but it just wasn’t necessary. I don’t add spices to my Pina Colada Oatmeal, so why would I add a spice to this? Some oatmeals (especially tropical-esque ones) just don’t need it. There is so much incredible flavor in this porridge that additional flavors would be sloppy. Instead, I went big on toppings: shredded coconut AND almonds (in addition to the chocolate chips).
Boy, was I a happy lady (until I commuted all the way into Manhattan and realized I had forgotten my keys to get into work, but that’s another story).
What you'll need:
- 3/4 cup milk of choice, or water
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1/2 a banana, or mashed (it's fine to use the entire banana, too)
- 1/2 cup diced pineapple (I use frozen)
- 1/4 tsp vanilla extract
- pinch of salt
- handful of semi-sweet chocolate chips
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Stir in banana and pineapple (one at a time, not both at once).
- Once more of the liquid has absorbed, add vanilla extract and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, chocolate chips, and any other additional toppings (shredded coconut, nuts, etc.).