Baked Tropical Rice Breakfast

Baked Tropical Rice Breakfast
Heather Nicholds, C.H.N.

Sunday breakfast is all about maxing out on deliciousness. For me, the ultimate is anything involving pineapple. I decided to make a variation on this tropical rice pudding that involves banana, coconut and dates along with pineapple and/or mango.

When you use healthy whole foods, you can make and amazingly delicious treat that still follows your healthy eating plan. All the enjoyment with none of the guilt. Best diet plan ever, right?

I wanted to bake it this time, as a nice cozy way to start a late fall morning. I cooked the rice with pineapple juice and water on Saturday night, so that it was all ready to be pressed into a baking dish on Sunday morning. You can find directions if you click on the original recipe above.

Rather than chopping up the dates and mixing them into the rice, I pureed them with some coconut and spread it on top of the layer of rice. (It was so amazing – I could have eaten that on its own!) With banana and pineapple slices arranged on top, I popped it into the oven for about 20 minutes.

What’s your favorite Sunday breakfast? Let me know below 🙂


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