Best Tropical Oatmeal Recipes

TROPICAL OATMEAL SMOOTHIE

Steps:

• Add the oats to a blender, cover and blend to a fine powder. Add 2 ice cubes, banana, coconut milk, lemon juice, vanilla and 1/8 teaspoon salt, cover and blend until smooth. Add the mango and pineapple, cover and blend until smooth, at least 1 minute.
• Pour the smoothie into two large chilled glasses and garnish with a pineapple wedge.

TROPICAL OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

TROPICAL OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the flour, baking powder, baking soda, salt and allspice in a medium bowl. In a large bowl, beat the butter and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended, then beat in the vanilla.
• With the mixer at low speed, add the flour mixture in two batches, beating until just combined. Using a wooden spoon, stir in the oats, chocolate chips, coconut, pecans and dried fruit until incorporated. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
• Drop the dough by tablespoons onto the lined baking sheets (you should fit about 12 cookies on each baking sheet).
• Bake until the cookies are slightly browned around the edges and the centers are beginning to turn golden, 17 to 20 minutes. Let cool for about 5 minutes, then transfer the cookies with a spatula to a wire rack to cool completely.

TROPICAL OATMEAL COOKIES

Steps:

• 1. Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, baking powder, and salt; add to egg mixture and mix well. Stir in oats, dates, coconut, pecans, and dried cranberries. Mix well with spoon.
• 2. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes, or until golden brown. Cool 1 minutes on cookie sheet; remove to wire rack. Yield: Approximately 4 dozen.
• 3. Glaze: Mix together 1 1/2 cups powdered sugar, 1 to 2 tablespoons of milk (add more if needed for drizzling consistency), 1/2 tsp. of vanilla. Drizzle on top of cookies.

TROPICAL OATMEAL COOKIES

Steps:

• Cream shortening and sugars together until fluffy.
• Beat in egg and pineapple.
• Blend in other ingredients.
• Drop by heaping teaspoons onto ungreased cookie sheet.
• Bake at 375 for 15 minutes.

TROPICAL OATMEAL

Steps:

• Cook oatmeal in microwave or stovetop as you normally do.
• While cooking, slice up banana: 1/4-inch slices, cut into four pieces.
• When oatmeal is done, add coconut extract and banana. If desired, add a sweetener and/or milk to thin oatmeal.

TROPICAL SUNRISE PORRIDGE (OATMEAL)

Steps:

• Combine all ingredients in a bowl and cook in the microwave for 1 1/2 mins stirring well after one minute.
• Serve with extra milk or yoghurt.

TROPICAL OATMEAL-MANGO CAKE

Steps:

• Use about 1/2 tablespoon butter to grease a 10- to 11-inch springform pan. Dust with 2 tablespoons sugar. Heat oven to 350 degrees.
• Place oats in dry skillet, and toast until light brown. Transfer to bowl, and add 1 1/4 cup hot water. Set aside. Sift flour with cinnamon, nutmeg, baking soda and salt.
• Mix 1 cup granulated sugar and 1 cup brown sugar in bowl of electric mixer. Beat in eggs until smooth and mixture falls back in a ribbon when beater is lifted. Fold in vanilla, softened oats and mango. Fold in flour mixture.
• Transfer batter to pan, place in oven and bake for 45 minutes, until cake tester comes out clean and surface is lightly browned. Remove from oven. Turn on broiler.
• Mix pecans with remaining butter and remaining brown sugar. Stir in cream, and fold in coconut. Gently spread this mixture on top of cake.
• Place cake under broiler, and broil until surface is bubbly and lightly browned. Watch carefully so topping does not burn. Transfer cake to rack, and allow to cool before removing sides of pan.

TROPICAL FRUIT AND GINGER OATMEAL

Steps:

• In 1 1/2-quart saucepan, heat water to boiling. Stir in oats, gingerroot and salt. Reduce heat; simmer gently uncovered 25 to 30 minutes, without stirring, until oats are tender yet slightly chewy; stir in banana. Divide oatmeal evenly among 4 bowls.
• Top each serving with yogurt, mango, strawberries, coconut and walnuts. Serve immediately.