Who's ready for some weather that doesn't include below-zero-temperatures, and endless piles of snow? I know I am! While I can't do anything about the weather, I can help you create your own little breakfast paradise. Sound good? Good!
I woke up this morning to a complete white-out outside my bedroom window and decided I'm officially over the snow. I reminisced about my trip to the beach in October/November and window-shopped for bathing suits online. To round out my total denial of what season it is, I walked into the kitchen and made baked oatmeal (seasonally appropriate) with pineapple, coconut, and ginger (definitely not seasonally appropriate). It turned out absolutely perfect!
This baked oatmeal turned out almost bread-like in texture and warm and hearty with the addition of cinnamon and ground ginger. The pineapple got really sweet and warm, and the coconut transported me to my morning tropical vacation. I didn't want to leave!
Tropical Pineapple & Coconut Baked Oatmeal
adapted from Oh She Glows
1 1/2 cups rolled oats
1/2 cup flour
1/2 cup frozen shredded unsweetened coconut, thawed
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 1/2 cups milk
1 tablespoon caramel coffee syrup - I used this
1 teaspoon coconut extract
2 teaspoons vanilla extract
1 cup fresh pineapple
Preheat oven to 350 degrees and grease a 2.5 quart baking dish.
In a medium bowl, combine the oats, flour, coconut, baking powder, cinnamon, ginger, and salt.
In a separate bowl whisk together the remaining ingredients and pour over dry ingredients. Mix to combine.
Pour oatmeal into prepared baking dish and top with sprinkle of coconut sugar. ( I got mine at Walmart).
Bake for 1 hour uncovered until the edges are set and the middle is still a little soft. Allow to cool of 10 minutes before serving with a little milk poured over the top.
Welcome to breakfast paradise!