Coconut Mango Oatmeal

By • July 27, 2015 0 Comments

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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

  • 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
  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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