Ingredients
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1 cup rolled oats (certified gluten-free if needed)
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1 cup coconut milk (canned or homemade)
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1/2 cup diced fresh pineapple
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1 tablespoon shredded coconut (unsweetened)
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1 tablespoon chopped fresh mint leaves
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1 tablespoon chopped roasted unsalted peanuts
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1/2 teaspoon ground cardamom
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1/4 teaspoon ground ginger
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1/4 teaspoon ground turmeric
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1 -2 tablespoons maple syrup or sweetener of your choice (adjust to taste)
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1 Pinch of salt
Directions
Drizzle with maple syrup or your preferred sweetener to taste, and enjoy your Vegan Thai-Inspired Coconut and Pineapple Breakfast Bowl.
Customize your breakfast bowl by adding a squeeze of lime juice for extra zing or a pinch of chili flakes for a hint of spiciness. Enjoy the tropical flavors of Thailand in every spoonful!
Steps
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1
Done
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In a saucepan, combine the rolled oats and coconut milk. Cook over medium-low heat, stirring occasionally, until the oats are soft and the mixture thickens, about 5-7 minutes. |
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2
Done
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Stir in the ground cardamom, ground ginger, ground turmeric, and a pinch of salt. Cook for another 1-2 minutes to infuse the flavors. |
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3
Done
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Remove the saucepan from the heat and let the oatmeal cool slightly. |
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4
Done
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To assemble your breakfast bowl, spoon the spiced oatmeal into a bowl. |
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5
Done
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Top with diced fresh pineapple, shredded coconut, chopped fresh mint leaves, and chopped roasted unsalted peanuts. |
