Eating a whole-foods, plant-based diet often means we choose to forgo enjoying some great-tasting foods (boeuf bourguignon, anyone?). Other times, our way of eating leads me to a dish that is so amazingly awesomely good that basically I could eat it every day for the rest of my life and never, ever, tire of it. Really. Never.
Let me count the virtues of the breakfast marvel we discovered this week, starting with the flavor. It’s creamy without being fattening, lightly fruit sweetened, ever so slightly tangy, and full of soft oaty goodness. Then there’s the a.m. prep time – VIRTUALLY ZILCH! That’s right, all you have to do is stumble into your kitchen, open the fridge, and eat. All the time you saved not making breakfast in the morning can now be used to savor a second cup of coffee or tea while gazing out the window at the morning rainbow. What?! You don’t see a rainbows every morning? Clearly, you have not eaten what I am about ready to share with you.
That’s right; this isn’t some big tease. Nope! Call me generous, because I’m going to give you the recipe so you can have breakfast bliss every day your heart desires. Just don’t call me if there’s a run on canned pineapple and oats at your local grocery store.
Overnight Pineapple Oats
1 cup rolled oats (not instant)
1/2 cup crushed pineapple
3/4 cup unsweetened soy milk
1 banana (or 1 cup of other chopped fruit)
1/4 cup chopped nuts
raisins or other dried fruit (optional)
The night before, combine the oats, pineapple and soy milk in a bowl and put it in the fridge. In the morning, top with the chopped fruit and nuts. Bon appetit!
Per Serving: 382 Calories; 14g Fat (31.0% calories from fat); 13g Protein; 56g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 16mg Sodium.