Summer

Coconut Mango Oatmeal

by:
July 27, 2015
Photo by Emily
Author Notes

This is an amazing, filling breakfast that transports you to your favorite tropical island. It is easy to whip together and can even be made ahead of time. —Emily

  • Serves 1
Ingredients
  • 1/2 cup rolled oats, gluten-free preferred
  • 1/2 cup full-fat coconut milk
  • 1/2 cup water
  • 1 pinch salt
  • 1/2 teaspoon honey, or agave if vegan
  • 1/2 cup diced fresh mango
  • 1 tablespoon coconut butter
  • 1 tablespoon unsweetened shredded coconut, lightly toasted
  • 1 tablespoon chopped, unsalted cashews, lightly toasted
In This Recipe
Directions
  1. Add the oats, coconut milk, and water to a saucepan. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring often. Cook until oats have softened and desired consistency is reached.
  2. Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter.
  3. Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy!

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