Tropical Oatmeal Recipes
TROPICAL OATMEAL
Make and share this Tropical Oatmeal recipe from Food.com.
Provided by Debbie R.
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook oatmeal in microwave or stovetop as you normally do.
- While cooking, slice up banana: 1/4-inch slices, cut into four pieces.
- When oatmeal is done, add coconut extract and banana. If desired, add a sweetener and/or milk to thin oatmeal.
Nutrition Facts : Calories 211, Fat 2.8, SaturatedFat 0.5, Sodium 10.2, Carbohydrate 40.9, Fiber 5.6, Sugar 7.6, Protein 6
TROPICAL OATMEAL CHOCOLATE CHIP COOKIES
Studded with sweet chunks of dried fruit, these easy-to-make cookies are cakey and soft. They crisp up a day or two after baking and the flavors of the spices and coconut permeate each bite.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield about 40 cookies
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
- With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
- Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
- Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
- Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.
TROPICAL OATMEAL SMOOTHIE
This tropical-inspired smoothie is packed with fiber (6 grams per serving), thanks to the fruit and the clever addition of rolled oats. Feel free to take a tip from us and add oats-and fiber-to your favorite smoothie, too.
Provided by Food Network Kitchen
Time 10m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the oats to a blender, cover and blend to a fine powder. Add 2 ice cubes, banana, coconut milk, lemon juice, vanilla and 1/8 teaspoon salt, cover and blend until smooth. Add the mango and pineapple, cover and blend until smooth, at least 1 minute.
- Pour the smoothie into two large chilled glasses and garnish with a pineapple wedge.
Nutrition Facts : Calories 240 calorie, Fat 5 grams, SaturatedFat 3 grams, Sodium 135 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 5 grams, Sugar 24 grams
TROPICAL OATMEAL COOKIES
Make and share this Tropical Oatmeal Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 30m
Yield 3 Dozen
Number Of Ingredients 12
Steps:
- Cream shortening and sugars together until fluffy.
- Beat in egg and pineapple.
- Blend in other ingredients.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake at 375 for 15 minutes.
Nutrition Facts : Calories 1079.4, Fat 51.6, SaturatedFat 10.8, Cholesterol 70.5, Sodium 638.8, Carbohydrate 144.1, Fiber 7.3, Sugar 82, Protein 16.2
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5/5 (1)Total Time 20 minsCategory BreakfastCalories 522 per serving
- Add the oats, coconut milk and 2-3 cups of water to a small pot over high heat. (See notes about water.) Bring the pot to a boil, stir, then reduce the heat to low and simmer for 15 minutes, or until the oats are soft.
- While the coconut oatmeal is cooking, slice the top and the bottom off the orange. Place the orange on your cutting board and cut off the rind then slice it into circles.
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5/5 (1)Category BreakfastCuisine AmericanCalories 305 per serving
- Place oats, milk, banana slices, cinnamon and vanilla in a medium sized pot. Cook on medium-low heat for about 6-7 minutes, stirring occasionally so the oats don't stick. Banana slices should cook down and become creamy.
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5/5 (5)Total Time 7 minsCategory BreakfastCalories 320 per serving
- Toast the coconut flakes in a dry skillet over medium heat for 3-5 minutes, or until golden brown, stirring frequently. See notes for how to store toasted coconut.
- Combine all the ingredients in a bowl, or divide between two microwave-safe bowls. You can choose to add the coconut flakes fresh in the morning so they stay crispy. Refrigerate overnight. To serve, microwave for 1-2 minutes.
- In a large microwavable bowl, combine the oats, milk, chia seeds, and agave syrup. Mix well and microwave for 2-3 minutes, or until the oatmeal reaches the desired texture.
TROPICAL INSTANT OATMEAL MIX RECIPE | REAL SIMPLE
From realsimple.com
5/5 (2)Total Time 20 mins
- Preheat oven to 350°F. Spread coconut evenly on a baking sheet. Bake until golden, about 3 minutes. Let cool to room temperature.
- Meanwhile, process 2 cups oats in a food processor until finely ground, about 1 minute. Transfer to a large bowl. Stir in coconut, mango, pepitas, chia seeds, sugar, salt, and remaining 4 cups oats. Store in an air-tight container at room temperature for up to 3 months.
- Scoop ½ cup mix into a large cereal bowl and stir in ¾ cup boiling water. Let sit until thickened, about 5 minutes. For a creamier version, combine ½ cup mix with ¾ cup water in a microwave-safe bowl, cover with a paper towel, and microwave on high for 2 minutes. Stir in a splash of milk before serving, if desired.
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From emilieeats.com
5/5 (1)Category BreakfastServings 2Total Time 10 mins
- In a medium saucepan, add oats and both milks. Turn heat to high; bring to a boil. Reduce heat to simmer, stir, and cook for 5-7 minutes.
- Add the sugar, chia seeds, vanilla, and salt. Stir until well combined. Cook until the oatmeal is your desired consistency, about 2-3 more minutes. Divide into two bowls.
- Top each bowl with half of the pineapple chunks, half of the coconut flakes, and any other desired toppings.
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- Roughly chop the macadamia nuts and add to a medium mixing bowl along with the rolled oats, and dried or softened mango. Stir together and set aside.
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- Mix the rolled oats and blended mixture together. Then transfer to an airtight refrigerator safe container.
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- Allow the InstantPot to naturally release before removing the lid and giving the contents a good stir before serving.
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