It’s Moan-day again! Do you have President’s Day off? I hope so!
I enjoyed a slow morning, and I am going to work in the afternoon. :) A half day sounds pretty good right now.
One that that makes Monday better? A special breakfast.
Pineapple Upside-Down Cake Oatmeal is one of my old favorites; I used to make it all the time on the blog a few years ago. Somehow, I forgot about this yummy treat. I’m bringing it back, though – make this ASAP!
- 1/2 cup oatmeal
- 1/2 cup rice milk
- 1/2 cup water
- 1 large ripe banana
- 1 tablespoon chia seeds
- 2 tablespoons slivered almonds
- Chunks of pineapple
- 1/4 cup water
- In a small stovetop, combine the first five ingredients and bring to a slow boil. Cook until all the liquid is gone.
- Meanwhile, in a small wok, combine pineapple, water, cinnamon, and sugar. Cook on high until all the liquid is gone and the pineapple begins to turn golden brown.
- Plate oatmeal, add almonds, and top with pineapple.
Fun with color blocks! Clockwise from the top: shades of pineapple, cinnamon, almonds, chia seeds, and oatmeal. Pretty.
What’s your favorite ‘special’ breakfast?