Do you like Piña Coladas and getting caught in the rain? Well, maybe we don’t appreciate getting caught in the rain, but I don’t know anyone that doesn’t like a Piña Colada! How about having one for breakfast? Am I crazy? Yes, a little bit, BUT, this Piña Colada recipe doesn’t use any rum and includes rolled oats. Would I condone having alcohol for breakfast? Eh, depends on the day… JUST KIDDING.

Indulge in this tropical island vacation inspired breakfast. Quick and easy to make. Sinfully delicious. It’s all of our favorite things. We use organic frozen fruit, so it’s easy to make year round and keep the taste of summer alive. Also, another naturally sweet, kid friendly breakfast. Everyone loves Piña Coladas and now you can have it for breakfast!

Ingredients:
13.5oz can unsweetened coconut milk
1 heaping cup pineapple
1 cup rolled oats
1 tsp vanilla extract
1/2 tsp rum extract (optional)
2 pinches stevia
1 pinch salt

Tools:
Blender
Large mason jar

Preparation:
Scoop 1 cup rolled oats into a large mason jar.

In a blender, combine coconut milk, frozen pineapple, vanilla extract, optional rum extract, stevia, and salt. Blend until mixture is smooth. Alternately, you can leave leave it a little chunky so there is visible pineapple left. That’s totally up to you!

Pour the liquid mixture into the mason jar. Seal it and give it a good shake until well combined. Place in the fridge overnight. I like to give it at least 8-12 hours to do its thing!

Give it a good stir before serving.

Here are some items I found on Amazon for serving. I’ve chosen plastic glasses just in case you want to serve it whimsy style for the little humans!