Tropical Oatmeal

This recipe is so obvious that it’s almost embarrassing that I haven’t posted it yet. I have so many tropical-themed recipes, but why not combine them all into one fabulous breakfast?


Mango, pineapple, and coconut were obvious choices, but my decision to include banana was a last-minute addition. I don’t know about you, but I always forget bananas are a tropical fruit.


Also, toasted coconut is everything to me right now. I used to save it for special occasions because I thought it was too time-consuming, but that was absurd. First of all, it takes no more than four minutes to toast a handful of coconut. (This means the only downfall is having to wash another pan. Worth it.)


Tropical Oatmeal

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water (I recommend coconut milk)
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/2 cup diced pineapple
  • 1/2 cup diced mango
  • pinch of salt
  • coconut for topping
  • sliced banana for topping (optional)

How to make it:

  1. Bring milk (I use 1/2 c coconut 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.)
  2. Add pineapple and mango immediately. Add a pinch of salt. Stir.
  3. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, coconut (I used toasted coconut flakes), sliced banana, and any other additional toppings (kiwi, papaya, passionfruit, nuts, etc.).


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

One Response to Tropical Oatmeal

  1. Sharka says:

    looks so delicious!

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