Ever since returning from Tahiti, I've had tropical fruits on the brain. The mornings there always included a platter of passionfruit, papaya, wedges of fresh coconut, green grapefruit and small, sweet bananas. On a rainy morning like today I was channeling Polynesia with this oatmeal. Creamy with coconut milk and fragrant with sticky Tahitian vanilla beans, I topped it with some lightly sautéed bananas that transformed a healthy, hearty breakfast dish into something very closely resembling dessert. The oats to liquid ratio is a personal preference. The proportions I give lean toward the milky rather than the porridgy side.

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