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
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Ingredients
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1/2 cup
rolled oats, gluten-free preferred
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1/2 cup
full-fat coconut milk
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1/2 cup
water
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1 pinch
salt
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1/2 teaspoon
honey, or agave if vegan
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1/2 cup
diced fresh mango
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1 tablespoon
coconut butter
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1 tablespoon
unsweetened shredded coconut, lightly toasted
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1 tablespoon
chopped, unsalted cashews, lightly toasted
Directions
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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.
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Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter.
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Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy!
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