Healthy Breakfast Recipe: Toasted Oats with Coconut Milk and Mango


Breakfast Oats

I always prioritize breakfast, no matter how I slept, whether it was a rough night or a good sleep night. If I have a healthy breakfast in the morning I feel set for the day. The fast we take between dinner and breakfast is super helpful and needed for our bodies to restore and replenish, and it’s extremely important to end this phase by eating a well-balanced morning breakfast. A good breakfast high in protein sets our metabolism for the rest of the day. It prevents us from over snacking and feeling sluggish during the day. It gives us energy and allows the body to thrive and be ready for the demands of the day.

Of course, not all breakfasts are created equal. Some foods when eaten in the morning will make us want to go to bed again. I’m talking about overly processed food, sugary cereals, and overly sweetened fruit juices. This oat recipe it is delicious, super easy, and full of protein. It has healthy fats, no sugar, and tons of flavor. The trick here is to use whole food ingredients and naturally sweetened fruit, like mango. Mango not only has a delicious tropical flavor but it is full of benefits, helps with digestion, helps us get glowing skin between others. For this recipe I also chose to cook the oats in a different way. Instead of just boiling them in water or letting them soak through the night, I chose to toast them. This adds another layer of flavor to the dish and makes our breakfast delicious and with tropical notes. I’m pretty sure that with recipes like this you will never miss breakfast again.

Toasted Oats With Coconut Milk and Mango

Yield: 6

Prep time: 5 min

Cook time: 20min

Ingredients

2 tablespoons of coconut oil

11/2 cups rolled oats

3 cups of water

Pinch of salt

1 cup coconut milk

1 cup chopped unsweetened dried mango

¼ cup dried coconut

*1 teaspoon orange zest

*½ teaspoon ground cinnamon

Directions

  1. On a pan with a lid add the coconut oil and the rolled oats. Let the oats for about five minutes or until they are beginning to brown.
  2. Add the three cups of water and the pinch of salt. Cover aln let it simmer for seven to ten minutes.
  3. Uncover and add the coconut milk and let it simmer again. When most of the liquid is absorbed add the chopped dried mango. Mix carefully and add the cinnamon and orange zest if using.
  4. Serve and sprinkle on top dried coconut.

*optional

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