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–+ servings

Creamy Coconut Mango Oatmeal

Course Breakfast
Cuisine American
Time Easy, Quick
Language English
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1/3 cup Full Fat Coconut Milk (just the creamy part)*
  • 2 cup Water
  • 1/4 tsp Sea Salt
  • 1 cup Old-fashioned Rolled Oats (gluten free, if needed)
  • 1 tbsp Coconut Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Ripe Mango, cubed
  • 1/4 cup Cup Oat, Almond, Soy or Coconut Milk

Toppings

  • Fresh Mango, Sliced
  • Toasted Shredded Coconut
  • Sesame Seeds
  • Honey

Instructions

  1. Set your can of coconut milk in the refrigerator overnight to help separate the creamy part from the watery part.

  2. Bring your water and salt to a boil on the stove. Once boiling, stir in your oats, coconut sugar, and vanilla, and reduce heat to medium. Allow to cook for 15 minutes, stirring occasionally.

  3. Meanwhile, prep your mango cubes.

  4. After 15 minutes, reduce heat to low and stir in your milk of choice, full fat coconut milk cream, and mango cubes.Top with extra mango sliced, toasted coconut, sesame seeds, and a drizzle of honey (optional), serve and enjoy!

    *Be sure to refrigerate your can of coconutmilk overnight before you plan to make the oatmeal. This will separate thecoconut cream from the water.

Recipe Notes

Recipe submitted by Mia Zarlengo, Gathered Nutrition