Piña Colada Breakfast Bowl
Dear Mother Nature, anyway you can speed up to patio weather? We love living in Toronto but we hate how winter always drags on. We had a few days that felt like spring lately and we thought spring was on the way early this year, but there will definitely be a lot of back and forth until spring/summer is finally here to stay. We’re dreaming of our upcoming vacation in the Caribbean and summer weather, so we made a piña colada breakfast bowl today to feel one step closer to summer.
This delicious, refreshing bowl helped us pretend for a few minutes, but then we had to go outside to do some grocery shopping and the chilling wind reminded us we’re still in Toronto. At least it’s a really sunny day today and we got to wear our sunglasses. We hope this bowl either provides an escape from cold weather or provides the refreshing feeling you may need if you live somewhere that is hot right now (we’re super jealous if you’re eating this bowl in the second scenario!). Enjoy!
Servings: 2 bowls
Bob’s Red Mill Organic old fashioned rolled oats
3 tablespoons Nature’s Path Qi’a Superfood chia buckwheat & hemp cereal mix
6-7 tbsp. of coconut milk for the chia mix
⅓ cup of coconut milk for oats
1 cup of pineapple slices
Hungry Buddha Coconut Chips
Make the old fashioned rolled oats according to the packaging: bring 2 cups of water to a boil with a sprinkle of salt. Add 1 cup of rolled oats, reduce heat and cook for 10-20 minutes, stirring occasionally (depending on the consistency that you like). Remove from heat and add ⅓ cup of coconut milk for flavour and a creamier consistency.
Make the Qi’a Superfood chia mix (we made a few adjustments to the instructions on the packaging to make it creamier): mix 2 tbsp. of cereal with 6-7 tbsp. of coconut milk.
Cut the pineapple.
Fill a bowl with the old fashioned rolled oats and the Qi’a Superfood chia mix on top. Add the pineapple slices and sprinkle coconut chips on top.