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Breakfast recipe · from the recipe book

Pineapple-Cinnamon Vanilla Compote over Oatmeal

Chunky pineapple simmered with cinnamon and vanilla into a glossy, sweet-tart sauce spooned over creamy oatmeal and topped with toasted almonds.

Pineapple-Cinnamon Vanilla Compote over Oatmeal

Ingredients

  • 2¾ cups chunks450 gPineapplecut into 1/2-inch pieces
  • ½ cup (120 ml)120 gApple juice, unsweetened
  • 1½ tbsp packed20 gBrown sugar
  • ¾ tsp2 gGround cinnamon
  • 2¼ tsp6 gCornstarch
  • 1¼ tsp5 gVanilla extract
  • 2 tsp10 gLemon juice
  • 2 cups160 gOld-fashioned rolled oats
  • 2 cups (470 ml)480 gMilk, 2%
  • 1 cup260 gWaterdivided
  • ⅛ tsp1 gSalt
  • 3½ tbsp whole32 gAlmondschopped

Steps

  1. Cut the pineapple into small pieces and chop the almonds before you start.
  2. In a medium pot over medium heat, toast the almonds for 3 to 4 minutes until fragrant, then tip them onto a plate.
  3. Add the pineapple, apple juice, brown sugar and cinnamon to the same pot. Bring to a simmer and cook for 10 minutes, stirring often, until the pineapple is tender and the liquid reduces.
  4. Stir the cornstarch into a small portion of the water (about 20 g) to make a smooth slurry. Stir the slurry into the pineapple and simmer 1 minute until glossy and thickened.
  5. Take the pot off the heat and stir in the vanilla and lemon juice. Spoon the compote into a bowl and set aside.
  6. Rinse the pot. Add the oats, milk, the remaining water and the salt. Bring to a gentle simmer and cook 5 to 7 minutes, stirring, until creamy.
  7. Divide the oatmeal among four bowls, top with the warm compote and sprinkle with the toasted almonds.
  8. Cool any leftover compote, cover and refrigerate promptly; use within 3 days.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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