I LOVE this breakfast! My husband and I ate it several times this week. It's warm, creamy and delicious. It can be made with either oats or brown rice. Recipe from Keeping Up Cookbook.
1 (8 oz.) can pineapple tidbits, with juice
1 cup water
1 cup old-fashioned oats*
1/4 cup unsweetened coconut milk, well-shaken* (I use lite coconut milk)
2 Tbs. brown sugar
1/4 tsp. salt
toasted sliced almonds
Drain juice from pineapple into a saucepan. Set pineapple aside. Add water, oats, coconut milk, brown sugar and salt and stir well. Bring to a boil, then decrease heat and simmer for 5 minutes, or until thick. Stir in pineapple and dish into 2 or 3 bowls. Top with bananas, coconut and/or almonds and drizzle with a little coconut milk, if desired.
*Brown rice variation: Substitute 1 cup instant brown rice for oats. Add drained pineapple juice, water and rice to a saucepan and bring to boil over medium heat. Simmer, uncovered, until water is absorbed, about 5-7 minutes. Stir in 1 (13.5 oz.) can coconut milk, brown sugar and salt. Bring to a boil, then reduce heat to lowest setting and simmer and continue to cook, uncovered, until rice is tender and mixture is creamy, stirring often, about 10 minutes. Stir in pineapple. Dish into bowls and add toppings, if desired. (Rice will continue to absorb the liquid, so serve immediately for optimal creaminess).