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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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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.
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.
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