Tropical Oatmeal

Serves 2

5 mins prep

2 mins cook

7 mins total

Make a bowl of tropical Mango Oatmeal with Toasted Coconut for a healthy, gluten-free, 5-minute breakfast loaded with fruit and healthy chia seeds. Below you'll find instructions for making overnight oats, or cooked oats in the morning.

2 servings

1 cupquick cooking oats(old fashioned or 1-minute, see notes)

2 cupmilk(any kind) or substitute some of the milk with water

2 tbspchia seeds

1 tbspagave syrupor maple syrup, honey, or brown sugar

1mangopeeled and cubed

¼ cupcoconut flakes

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Toast the coconut flakes in a dry skillet over medium heat for 3-5 minutes, or until golden brown, stirring frequently. See notes for how to store toasted coconut.

To make overnight oats:

Combine all the ingredients in a bowl, or divide between two microwave-safe bowls. You can choose to add the coconut flakes fresh in the morning so they stay crispy. Refrigerate overnight. To serve, microwave for 1-2 minutes.

To make cooked oatmeal in the morning:

In a large microwavable bowl, combine the oats, milk, chia seeds, and agave syrup. Mix well and microwave for 2-3 minutes, or until the oatmeal reaches the desired texture.

Divide the oatmeal between two bowls and stir in half the mango and coconut flakes into each bowl. Serve immediately.