Take advantage of the summer holiday flavours with this pineapple oatmeal with coconut. This high protein breakfast is 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. 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 this pineapple oatmeal with coconut. These tropical oats taste like a piña colada and will have you day dreaming of sunny boozy beach days!
Table of contents
Why This Recipe Works
Besides the fact that this pineapple oatmeal tastes like all the yummy goodness of a piña colada, here are a few more reasons why we get hyped over this recipe!
- Gluten free
- Dairy free
- High protein (17 grams per serving)
- Source of fibre (4 grams per serving)
- Easy to prepare
- Requires minimal ingredients
Rolled oats – to make these pineapple oats gluten free, we opted for gluten free rolled oats. However, if you don’t need to make these gluten free you can use regular rolled oats.
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 gives this pineapple oatmeal 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 these pineapple oats some natural sweetness without needing to add sugar or sweetener.
Toppings – I like to top these pineapple oats with coconut chips, banana slices, pineapple slices, cherries, and coconut yogurt to really bring the piña colada flavours together.
How to Make This recipe
Step 1: 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.
Step 2: In a small bowl, beat the egg whites until white and foamy, then whisk into the oats.
Step 3: Cook, whisking constantly, until the mixture looks creamy and light, about 3 minutes.
Step 4: 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.
Step 5: Top it off with coconut yogurt, banana, pineapple maraschino cherry and toasted coconut.
If you like your oats to be on the sweeter side, use very ripe bananas as these will yield more sweetness and will also be easier to mash.
You can also feel free to use any type of oat that you have on hand, however we prefer to use rolled oats because they cook a little faster than steel cut oats and absorb more liquid which adds more texture to the pineapple oatmeal.
If you choose gluten free oats, you can ensure your pineapple oatmeal is completely gluten free for celiac or gluten.
I don’t recommend it, to be honest, only because the fluffiness deflates and that’s most of the fun of this recipe. Having said that, I have had people tell me they make a batch ahead and rewarm. So if you are going to do that, just add another splash of coconut milk when you’re rewarming in the microwave.
Absolutely! Instead of the egg whites you can use vegan protein powder and/or add a high protein vegan yogurt.
More Recipes You Might Like
- Peanut Butter Cup Cauliflower Oatmeal
- Oatmeal Pudding
- 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!
Pineapple Oatmeal with Coconut (High Protein Breakfast)
- 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.
Did you enjoy this pineapple oatmeal with 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.