Mango & Coconut Tropical Oatmeal

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A warm bowl of oatmeal is an ideal way to start your day during the colder months.  For those of you that have gone gluten free, this is a creative but quick breakfast.  With a gluten free oatmeal, add your favorite fruits, nuts, spices and sweeteners.  At one of my last doctor’s visits, my doctor recommended a combination of dried mango and raisins.  Mango?  I had never thought to put that a tropical fruit in my oatmeal!

 

The recipe below is for a solo serving as my boyfriend ate breakfast while I was still doing yoga.

Boy, he missed out!

 

Ingredients:

One serving of oatmeal (between 1/3 and ½ cup)

Enough filtered water and canned coconut milk for your desired consistency, about a 3:1 ratio

¼ cup frozen mango

¼ tsp. vanilla extract

1 tsp. honey

1 Tbsp. shredded coconut

1 ½ Tbsp. slivered almonds

1 tsp. chia seeds (optional)

Sprinkling of cinnamon

 

For quick, microwave cooking:

Defrost about ¼ cup of frozen mango in the microwave in a small bowl or on a plate.  Chop mango into smaller sized pieces once thawed.

In your serving bowl, add one serving of oatmeal.

For the liquid, I used filtered water for half of the amount and some leftover coconut milk (from a can) for my desired consistency.

Microwave the oatmeal according to packaging.

Add ¼ tsp. vanilla extract and 1 tsp. honey to the oatmeal and stir.

Add the mango, 1 1/2 Tbsp. slivered almonds, 1 tsp. chia seeds and 1 Tbsp. shredded coconut and stir.

Sprinkle with cinnamon.

Enjoy as you imagine the tropics!


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