coconut mango oats

Breakfast

Coconut Mango Oats

Give plain oats a makeover with this quick, five-minute breakfast idea. Adding just a bit of toasted coconut, some vanilla extract and fresh (or frozen) mango provides plenty of flavor. We use oat milk here, but feel free to switch it to dairy or any other plant-based, unsweetened milk too.

Ingredients

1 cup unsweetened oat milk
½ cup quick oats
⅛ teaspoon salt
1 tablespoon toasted unsweetened shredded coconut, divided
1 teaspoon packed brown sugar
¼ teaspoon vanilla extract
¼ cup diced ripe mango, fresh or frozen
½ teaspoon chia seeds

Directions

Bring oat milk to a boil in a small pot over high heat. Reduce heat to medium. Stir in oats and salt; cook, stirring occasionally, until most of the liquid is absorbed and the bubbles from the oat milk become smaller, 1 to 2 minutes. Remove from heat and stir in 1 1/2 teaspoons coconut, brown sugar and vanilla; transfer to a serving bowl. Top with mango, the remaining 1 1/2 teaspoons coconut and chia seeds.