Tropical Morning Bowl

Customers with dairy or wheat allergies want morning options that they can eat without causing distress. The oatmeal below, made with cashew milk and soy yogurt, will please those with dairy or wheat allergies as well as other discerning customers.

Prepared in advance and refrigerated, this no-cook, lactose- and gluten-free oatmeal takes just a minute to warm in a microwave before fresh pineapple and tangerines, cashews, and toasted coconut are added. The oatmeal alone can keep for several days. The type of milk and yogurt, sweetener, and fruits are interchangeable according to taste. 

See other related recipes in Prepared Food Focus: Super Bowls

Yield: 4 portions, including toppings
Prep time: 20 minutes plus 8 hours refrigeration for the oatmeal
Shelf life: oatmeal, at least 5 days in the refrigerator; topping best in 1 day

Ingredients

For the oatmeal
1½ cups cashew milk, plus additional milk for topping, as desired

1 (6-ounce) container vanilla soy or other nondairy yogurt
1/8 teaspoon salt
1½ cups gluten-free rolled oats
3 to 4 tablespoons palm or firmly packed dark brown sugar
1 teaspoon grated tangerine or clementine zest (reserved from topping below)

For the topping
4 ounces pineapple cut into ¼-inch cubes
4 ounces (about ½ cup) diced tangerine or clementine
2 ounces roasted cashews, coarsely chopped
2 ounces shredded coconut, toasted

Method

1. In a large bowl, whisk the cashew milk, yogurt, and salt together until blended. Stir in the rolled oats, brown sugar, and tangerine zest. Cover and refrigerate for at least 8 hours. 
2. In a bowl, combine the pineapple, tangerine, cashews, and coconut. 
3. For one portion, in a microwave-safe bowl, ladle ¾ cup oatmeal and microwave on high for 1 minute. Remove and stir. The mixture will have thickened a little. 
4. Top with 2 ounces of the topping mixture and serve. 

 

from Prepared Food Recipes http://ift.tt/2zmYFJX