Featured in The Concordian—
With less than a month before we Concordians return to our routines of daily rush-hour transit, long nights in the library, and hours upon hours of readings and lectures, many of us find ourselves aching for a tropical getaway to ease the approach of the school year to come.
It’s too bad that our student budgets usually fail to account for our wants! The nearing of September finds us scrounging our pennies to prepare for the financial blow of textbooks and tuition, forcing many of us to accept that we simply cannot afford that last-minute retreat.
However, all hope is not lost- I bring you a simple, delicious way to bring the tropics to you! How? With a satisfying bowl of oatmeal of course! Now for many, the very idea of oatmeal may seem boring, flavorless, and just overall un-appealing. This bowl of oats on the other-hand is loaded with delicious tropical flavors, and packed with fantastic health benefits to start your mornings off on the right foot. One thing I can promise you-this ain’t your grandmother’s bowl of oatmeal!
The key to a killer bowl of oatmeal is not only about the add-ins, but also about the actual type of oats you choose. The packaged and pre-flavored quick oatmeal may seem easy and inexpensive, however is packed with unnecessary sugars and artificial ingredients, and due to the reduced cooking time is lacking in texture and volume. Buying “oats” rather than “oatmeal” is a smarter step, health and budget wise. Bulk food stores offer a variety of minimally processed oats, priced by the pound-and you’ll be surprised at the value you’ll receive!
Steel cut oats are the ideal choice, being the least processed out of the pack, however take around 30 minutes to cook. Another great choice is old-fashioned large flake oats, which take half the time and provide an excellent source of fiber and vitamins.
Cooking these oats in coconut water will add a kick of flavor, along with a boost of energy to fuel the day ahead. Coconut water can be called “nature’s energy drink”, boasting as much potassium and electrolytes as many artificial sports beverages.
So before you write off oatmeal, give this recipe a try! Hawaii can wait, but your health shouldn’t!
- 1/3 cup old-fashioned oats
- ¾ cup coconut water (sold in individual cans or cartons)
- ¼ cup chopped mango, fresh or frozen (if using frozen, thaw first)
- ¼ cup chopped pineapple, fresh or canned (if canned, drain and rinse)
- 1 tbsp. shredded unsweetened coconut (sold in baking section)
- 12 whole almonds
Heat oats and coconut water in a small saucepan on high heat. Once water is boiled, reduce heat to simmer and cook for approximately 10 minutes, or until oats have reached desired consistency.
Serve oats in bowl, and top with the chopped mango and pineapple. Sprinkle shredded coconut over top, along with the almonds. Close your eyes and imagine you are on the beach. Bon voyage!