Oatmeal is so awesome. It is filling, good for you and adaptable to various flavors. On this particular morning, I wanted something tropical and sweet, without adding brown (or white) sugar.

As usual, I had some overripe bananas and coconut milk sitting around. Hence banana-coconut oatmeal.

I decided to use half water and half coconut milk because of the fat, but you can use all coconut milk if you want.

Then, I negated all the fat saved from the coconut milk by sprinkling some chopped macadamia nuts on top. Oh well. Omega 3s, right?

Banana-coconut oatmeal (Serves 2 – but check directions on package)
1 cup oatmeal* (I used Bob’s Red Mill extra thick rolled oats)
1 cup water*
1 cup coconut milk*
1-2 medium bananas
1/2 teaspoon cinnamon (optional)
Handful of chopped macadamia nuts or toasted coconut

Bring water and coconut milk to a boil. Add 1 cup oatmeal and stir. Reduce heat to low.

Mash the bananas. Stir in the bananas and cinnamon halfway through the cooking time (which will vary based on the type of oatmeal you’re using and your personal preference).

Serve with chopped macadamia nuts or toasted coconut sprinkled on top.

*Check directions on your oatmeal – use the suggested ratio of oatmeal to liquid, but replace half the suggested water with coconut milk.