plantbased vegan vegetarian autumn breakfast winter

Pina Colada Oats

ready in: under 30 minutes, one pot

servings: serves 4

by: Ceres Organics

This delicious, tropical breakfast takes us straight to Fiji, sipping a Pina Colada beachside 🌴 Whilst you're enjoying this, close your eyes and think about those tropical palms, hot sand and sounds of the ocean 🌊


  • 2 cups Organic Steel Cut Oats
  • 400 g can Organic Coconut Milk
  • 1 can Organic Pineapple juice included
  • 1 cup water
  • 1/4 fresh pineapple, sliced
  • 4 tbsp coconut yoghurt
  • Fresh Mint, to taste
  • Chopped pistachio or toasted coconut (optional)


  1. Place the coconut milk and can of pineapple into a food processor, and blend until smooth. Add the liquid content into a sauce pan with the steel cut oats. Add water and stir for 10-12 minutes on a medium heat.
  2. Serve into 4 bowls (or 2 and save the rest), decorate with fresh pineapple, coconut yoghurt, fresh mint, coconut chips. Optional to add pistachio and edible flowers.
  3. To take it that little bit further, we added edible flowers to maximise tropical vibes


products used