Pineapple, Part II

As I mentioned earlier, Vegetarian Times has a feature on pineapple this month, with four recipes, prep tips, and the nutrition low-down. Like most fruits, pineapple is insanely good for you, although it’s much higher in sugar than, say, a pear or an apple. It’s filled with potassium and fiber, and is “the only known source of bromelain, an enzyme that aids digestion and has anti-inflammatory properties,” according to the Veg Times. I’ve often seen pineapple pop up on lists of “what to eat” when you’re feeling bloated before you have to squeeze into a tiny dress. Broccoli is always on the other side. Wonder if they cancel one another out.

One of the Times’ recipes was an “Elixir,” basically a pineapple smoothie that can be turned into a rum cocktail, too. I don’t enjoy fruity cocktails [daiquiris, coladas, etc., gross], and we had to leave our [AWESOME] new blender at Shaun’s parents’ house because it wouldn’t fit in the car [I cannot wait to use it every day], so I had to think of another way to create this flavor profile. Oatmeal. Bingo.

I had a hunch this would work because oatmeal is sort of like the sweet dough of a pineapple upside-down cake. The tropical flavor was worlds away from most of the on-the-savory-side-of-sweet oatmeals we eat and is definitely a welcome addition to the oatmeal arsenal. But the true reason this breakfast rocks was the secret ingredient: cayenne pepper. All you need is a pinch, and your metabolism is revved and you’re awake without coffee.

In other news, how do you take good pictures of oatmeal? It’s the most difficult food.

toppings: banana, blueberries, maple.

Pineapple “Elixir” Oatmeal (Vegan, Vegetarian)

Inspired by the Pineapple Elixir Smoothie/Cocktail in Vegetarian Times‘ January/February 2012 issue, p. 64.

Prep Time: 25 minutes

Serves: 2


  • 1/2 cup dried steel-cut oats (or, if you’re short on time, rolled or other quick-cooking raw oats)
  • 1/4 cup non-dairy milk
  • 2 cups water
  • 1 tbsp chia seeds
  • 1 tbsp ground flax
  • 1 cup pineapple, diced into small pieces
  • 1 1/2 tbsp ginger
  • 1 tsp lemon extract (or 1 tbsp lemon juice)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp allspice
  • A pinch of cayenne
  • Maple syrup for garnish
  • Banana for garnish
  • Blueberries for garnish


1. Bring oats, milk, water, chia, flax, spices and extracts to a boil.

2. Reduce head and stir in pineapple and cook until the oats reach their desired texture (steel cut takes anywhere from 15-25, depending on how you like them).

3. Pour into serving bowls and garnish with banana, blueberries and maple syrup.


Tags: , , , , ,

Categories: Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: Tumblr:


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