Ingredients
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1 ripe mango, diced
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1/2 cup rolled oats (gluten-free if needed)
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1/2 cup unsweetened coconut milk
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1/4 cup fresh orange juice
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2 tablespoons shredded coconut, toasted
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1 tablespoon chia seeds
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1 tablespoon maple syrup or agave nectar
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1/2 teaspoon vanilla extract
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1 A pinch of salt
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1 Sliced banana and kiwi for garnish
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1 Fresh mint leaves for garnish
Directions
Feel free to customize your breakfast bowl with additional tropical fruits like pineapple, passion fruit, or guava. Adjust sweetness to your preference, and if you prefer a thinner consistency, add a little more coconut milk or orange juice. Enjoy the taste of the Caribbean right at your breakfast table!
Steps
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1
Done
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In a mixing bowl, combine the rolled oats, chia seeds, shredded coconut, and a pinch of salt. Mix well. |
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2
Done
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In a separate bowl, whisk together the unsweetened coconut milk, fresh orange juice, maple syrup (or agave nectar), and vanilla extract. |
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3
Done
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Pour the liquid mixture over the dry ingredients and stir until well combined. Cover the bowl and refrigerate overnight or for at least 2 hours to allow the oats and chia seeds to soak and thicken. |
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4
Done
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In the morning, give the oat mixture a good stir. |
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5
Done
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To assemble the breakfast bowl, start by layering the bottom with the diced ripe mango. |
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6
Done
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Spoon the creamy oat mixture over the mango. |
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7
Done
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Top the bowl with sliced banana, kiwi, and a sprinkle of toasted shredded coconut for extra texture and flavor. |
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8
Done
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Garnish with fresh mint leaves to add a burst of color and freshness. |
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9
Done
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Drizzle a little extra maple syrup or agave nectar on top if desired. |
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10
Done
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Enjoy your Caribbean-inspired mango coconut breakfast bowl and savor the tropical vibes! |
