I used to think nut butters didn’t work with tropical fruits. I’ve recently decided that you can make nut butters work with anything if you’re determined enough. The best part about adding a nut butter to a tropical oatmeal is that it brings some earthy, hearty warmth to an otherwise bold and tangy porridge.
You can, of course, make the pineapple & kiwi base without the peanut butter. I just felt like it was right to include the nut butter in the recipe since that is the way that I most enjoyed this. You can sub in your favorite nut butter, but Earth Balance Coconut-Peanut Spread is one of my all-time favorite nut butters, and the coconut flavor works beautifully for the tropical recipe.
You can hack your own coconut-peanut butter by mixing a bit of coconut oil (you don’t need much) with either PB2 or regular peanut butter. But in my experience, nothing beats the Earth Balance jar. 😍😍😍 And in the world of “gourmet nut butters,” this is one of the cheapest options.
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What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup frozen pineapple tidbits
- 1/2 cup old-fashioned oats (or quick, which is what I used)
- 2 fresh kiwifruit
- 1/2 tsp vanilla extract
- pinch of salt
- Earth Balance Coconut-Peanut Spread, for topping (creamy or crunchy)
How to make it:
- Bring milk to a boil, add oats and pineapple, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Peel one kiwi and mash up with a fork. Stir into oatmeal.
- With other kiwi, dice or slice to be used as a topping and set aside. (Peeling optional.)
- Once more of the liquid has absorbed, add vanilla extract and salt to the oatmeal. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add remaining kiwi, coconut-peanut butter, any other additional toppings (shredded coconut, nuts, etc.).