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!
the gluten free yogi 