Pineapple & Coconut Oatmeal with Pecans & Maple Syrup
Breakfast

Pineapple & Coconut Oatmeal

with Pecans & Maple Syrup

15 MIN
$14.99 2 Servings
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From the Test Kitchen

For this rich, sweet oatmeal, you'll cook the hearty oats and golden raisins in a mixture of coconut milk and maple syrup. You'll double down on the tropical flavors by topping it with a delicious pineapple compote, plus a duo of toasted pecans and coconut flakes.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
Pineapple & Coconut Oatmeal with Pecans & Maple Syrup
Title
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 cup Rolled Oats
  • 4 oz Pineapple Spears
  • 2 Tbsps Maple Syrup
  • 1 oz Unsweetened Coconut Flakes
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 Tbsp Light Brown Sugar
  • 1 oz Salted Butter
  • 1½ Tbsps Golden Raisins
  • ¼ cup Roasted Pecans
step-by-step
instructions
1 Make the oatmeal

In a small pot, combine the oats, maple syrup, raisins, and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low and simmer 9 to 11 minutes, or until thickened and cooked to your desired consistency.

2 Toast the coconut & pecans

Meanwhile, in a small pan (nonstick, if you have one), heat the pecans and coconut flakes on medium-high until hot. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

3 Make the pineapple compote & serve your dish

Small dice the pineapple. In the same pan, heat the butter on medium until melted. Add the diced pineapple and warming spices. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sugar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Serve the oatmeal topped with the pineapple compote and toasted coconut and pecans. Enjoy!

Tips from Home Chefs

1 Make the oatmeal

In a small pot, combine the oats, maple syrup, raisins, and coconut milk. Heat to boiling on high. Once boiling, reduce the heat to low and simmer 9 to 11 minutes, or until thickened and cooked to your desired consistency.

2 Toast the coconut & pecans

Meanwhile, in a small pan (nonstick, if you have one), heat the pecans and coconut flakes on medium-high until hot. Cook, stirring frequently, 2 to 3 minutes, or until toasted. Transfer to a bowl. Wipe out the pan.

3 Make the pineapple compote & serve your dish

Small dice the pineapple. In the same pan, heat the butter on medium until melted. Add the diced pineapple and warming spices. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the sugar and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat. Serve the oatmeal topped with the pineapple compote and toasted coconut and pecans. Enjoy!

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