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
Directions
- 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.
- Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter.
- Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy!
Photo by Emily