You know what I love? Thai food. I actually didn’t eat much international cuisines in my youth (I was a meat-and-potatoes-only kind of girl), so my experiments have all been recent. I didn’t have Thai for the first time until last May. Oddly enough, the first exposure was in the Denver airport! 🙂 I had some sort of rice dish, and I chose the Thai peanut sauce. That moment, I knew I was meant to love Thai, and I went to my first real Thai restaurant shortly after that.
What did I choose for my first real Thai dish? Pineapple fried rice. Oddly enough, I detected a maple-ish taste. I was pretty sure there was no maple syrup involved, but I still decided at that moment that I could replicate the flavors of pineapple fried rice using pineapple, maple syrup, cashews, and raisins in oatmeal.
This recipe is meant to be sweet and just “reminiscent” of pineapple fried rice. However, I’m also considering getting a little more savory to truly capture the beauty of this dish. Carrots…onion…cilantro… 🙂 Until then, try this one out and tell me what you think!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 cup (or so) of diced pineapple, fresh or frozen
- 2 tsp maple syrup
- 1/8 cup cashew pieces
- pinch of salt
How to make it:
- Bring liquid (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Add pineapple! FYI, I used frozen pineapple and cut them into smaller pieces first.
- Once more of the liquid has absorbed, add maple syrup, cashew pieces, and salt.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now. I added raisins, and lots of them!
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). I topped with more cashews and raisins.