Vegan MoFo #15 - I had some leftover fresh pineapple from my Peanut Soba Noodles w/ Pineapple meal, so I decided to use it for breakfast today. I love having oatmeal for breakfast, but recently, I’ve been using half oatmeal and half quinoa flakes. The quinoa flakes are an excellent source of protein, but they’re a little bit bitter-tasting, so I like to blend them with the oatmeal. I also normally add a little bit of maple syrup to my oatmeal to sweeten it, but didn’t have to today because of the sweetness of the pineapple. This is a great way to start off your day with a little tropical flair – it’s like a hardy piña colada!
- 1 tbsp dried coconut
- ¼ cup fresh pinepple
- ⅓ cup blend of oatmeal and quinoa flakes (I buy whole oats and grind them in my food processor – use gluten-free if necessary)
- ¾ cup water or soy milk
- Toast the coconut in a frying pan or oven until golden. Watch it carefully so that it doesn’t burn!
- In the meantime, place the oatmeal & quinoa in a microwave-safe bowl with the water or soymilk. Cook on high for 1.5 minutes. Alternatively, you can cook it in a saucepan for a few minutes on the stove.
- Top with the fresh pineapple and toasted coconut. Enjoy!