Healthy breakfast option that gives you tons of energy to conquer the day. It’s packed full of vitamins, proteins and fibre. As a result, your taste buds will go all jungle crazy happy with the mix of these flavours.
Marinated pineapple with coconut/mint yoghurt and oats
Super healthy and filling breakfast using protein, vitamin and fibre rich ingredients.
The exotic flavours will bring joy to any morning, or you can have it as a pre-workout meal to fuel your body.
Once the pineapple is made, you can keep it in the fridge for a few days and use as topping on, for example, my healthy pancakes made without bananas. Recipe here
- 1/2 pineapple
- maple syrup (enough to cover the pineapple)
- 1 tsp vanilla seeds ((you can use cinnamon if you don't have vanilla seeds) but will, naturally, give a different flavour)
- 1 pot coconut yoghurt
- 1 handfull mint leaves (chopped finely)
- 1/3 cup oats
HOW TO CUT A PINEAPPLE:
STEP 1: Lay the pineapple side down on the cutting board, and cut off the top and the bottom.
STEP 2: Set the pineapple bottom-side down on the cutting board, and begin to cut the skin away from the flesh of the fruit. If any stubborn eyes remain, use the tip of a vegetable peeler to scoop them out.
STEP 3: Cut vertically straight through the core (centre) of the pineapple. And then cut each half in half again, leaving you with four equal pieces.
STEP 4: Slice the core off of each fourth.
Peel and cut the pineapple as above. But cut only half of the pineapple in half. Eat the other half as it is or chop up and keep in the freezer for smoothies.
Put the two pineapple chunks in a deep baking tray and cover well with maple syrup and vanilla (or cinnamon) Give it a good toss with your hands making sure every bit is covered.
Bake in the oven for 20-25 minutes at 180 C.
Once cooled slightly, cut into small pieces.
Mix the coconut yoghurt with the finely cut mint and the oats. Pour in a bowl and serve with the marinated pineapple pieces on top. Enjoy!