Anybody love oatmeal? From my experience I feel like either you love oatmeal or you hate it. In my family half of us love it and the other half hates it. My husband is one that loathes it. He says it is a texture thing and he can’t stand the mushiness of it. Needless to say it is never a breakfast of choice on the weekends. We are more like bacon and eggs or biscuits and gravy type people on the weekends. I however, really enjoy oatmeal so I like to experiment with it during the week for my breakfast. I might have to see if I can get Josh on board with this tropical oatmeal with banana chips, toasted coconut and macadamia nuts. All that texture….he might like it!
When it comes to oatmeal, I think the possibilities are endless. Any type of fruit is always delicious in it, chocolate, peanut butter, nuts, or you can even make it savory if that’s your thing. I always seem to make oatmeal with milk. I like the creaminess it gives. Since this has a tropical flare, I used coconut milk for this recipe. I’m fairly new to using coconut milk in recipes, and I have to say I really love it! It adds just a hint of that coconut flavor.
To begin you need to toast the sweetened flaked coconut along with the macadamia nuts in the oven. I found that eights minutes at 325 degrees works perfectly in my oven but that definitely could vary by oven. Once the coconut starts to turn brown, it is done. Any longer and it could easily burn!
This oatmeal is lightly sweetened with maple syrup and topped with the delicious “fixin’s”. The banana chips and coconut also contribute to sweetening it but the crunch of the toppings balances out the whole dish. With not a lot of ingredients, they all play their part perfectly and leave you with a dish that is so satisfying. Oh, and toasted macadamia nuts…you seriously can’t go wrong. They are amazing!
Try this recipe out for your next breakfast! It is a really fun twist on oatmeal. Let me know what you think!