Take advantage of the summer holiday flavours with this pina colada protein oatmeal (aka PROATS). These proats are gluten free, dairy free and a great balanced healthy breakfast for powering through your day.
It’s evident by now that PROATS (aka protein oatmeal) make a weekly appearance in my kitchen. And while a lot of people think oatmeal is a winter breakfast idea, I thought it would be a good idea to summer-ify it! I mean, since we can’t perpetually be at the beach, I’m bringing the beach to your morning routine with my piña colada protein oatmeal (aka proats). These tropical proats are gluten free, dairy free and make the perfect balancedd breakfast to start your day off right.
key ingredients to make these Pina Colada Proats recipe
Rolled oats – because, obviously LOL.
Coconut almond milk – Whats a piña colada without a little coconut flavour? I used coconut almond milk because its what I had on hand but you can definitely use regular coconut milk or mix in some coconut yogurt.
Egg whites – Egg whites give this recipe an extra boost of protein to make it even more satiating and nutrient packed. I also love adding egg whites to my oats because they provide a creamy fluffy texture making it absolutely DELISH.
Bananas – Bananas give this recipes some natural sweetness
Toppings – I like to top this recipe with coconut chips, banana slices, pineapple slices, cherries, and coconut yogurt to really bring the piña colada flavours together.
How to Make Pina Colada Protein Oatmeal
If you’re unfamiliar with the magic of proats, you are in for a treat! To make my piña colada protein oats, combine the oats, coconut almond milk and salt in a small saucepan. Cook until oats have absorbed most of the liquid. While the oats are cooking, in a small bowl whisk egg whites until white and foamy and then add to cooked oats and continue to whisk until light, fluffy and cooked through. Then I add a ripe banana for natural sweetness (so you can skip out on added sugar if you want) and stir it up until combined.
Once that gets all creamy and delicious, I top these oats with coconut yogurt, banana, pineapple, maraschino cherry and toasted coconut to get that Pina Colada vibe going.
faq about this recipe
Can these Pina Colada Oatmeal bowl be gluten free?
You bet! If you choose gluten free oats, you can ensure your proats are completely gluten free for celiac or gluten intolerance.
Can this oatmeal breakfast be made in advance?
I don’t recommend it, to be honest, only because the fluffiness deflates and that’s most of the fun of this recipe. Saving said that, I have had fans tell me they make a batch ahead and rewarm, so if you’re going to do that, just add another splash of coconut milk when you’re rewarming these in the microwave.
TADA! You’ve brought the beach to your kitchen and it’s pretty darn delicious.
Do you have any other oatmeal bowl recipes on the blog?
Peanut Butter Cup Cauliflower Oatmeal
Chocolate Zucchini Bread Oatmeal
Whipped High Protein Oatmeal Three Ways
Now loves, tell me – what are some of your favourite recipes that remind you of a tropical holiday? Leave me a comment below with your thoughts!
Pina Colada Protein Oatmeal
Ingredients
- ½ cup rolled oats
- 1 ½ cup coconut almond milk
- Pinch salt
- 1 cup pasteurized egg whites
- 1 very ripe banana mashed
- Garnish:
- Coconut chips toasted
- Banana slices
- Pineapple slices
- Maraschino cherries
- Coconut yogurt
Instructions
- In a small saucepan, combine the oats, coconut almond milk and salt. Bring to a simmer over medium high heat, then reduce the heat to medium and cook, stirring occasionally until the oats have absorbed almost all the milk, but are moist and thick, about 3 to 5 minutes.
- In a small bowl, beat the egg whites until white and foamy, then whisk into the oats. Cook, whisking constantly, until the mixture looks creamy and light, about 3 minutes.
- Add the ripe banana and stir until combined. Remove from the heat, cover the pot with a lid, and let sit for another 3 minutes until it puffs up and gets very creamy.
- Top it off with coconut yogurt, banana, pineapple maraschino cherry and toasted coconut.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
orshid says
The recipe was good
Shaianne says
Y’all, so happy I tried my first Abbey Sharp recipe and it was this one! So yummy with the right amount of sweetness. Had no idea that adding something as simple as egg whites and fruit to oatmeal could change the game
Abbey Sharp says
so so so glad you loved it!!
Leslie says
Take me to paradise in a bowl! What a great recipe! Dying to try this!!
Abbey Sharp says
yesss! Enjoy love
Tara says
Vegan alternative recommendation for the eggs?
Abbey Sharp says
try a flax egg!
Sarah says
Okay these would just make me feel like I’m on vacation! Sounds delicious.
Abbey Sharp says
Right! We all need that