Vegan Tropical Oatmeal / porridge
Can I say beach-side breakfast anyone?! These tropical oats will transport you to a warmer climate. With a combination of mango, passionfruit, pineapple and coconut - how can you resist this fruit-filled tropical oats recipe?
Ingredients
- 40 g Oats
- 250 ml coconut milk
- 1/2 tbsp coconut butter optional
- 1/2 Mango roughly chopped
- 1 Passionfruit
- 2 slices Pineapple chopped ( poss. w/ cinnamon & sugar) *
- Grated coconut I used fresh, you can also use desiccated.
Instructions
- Begin by preparing your oats according to the packet instructions. For rolled oats I tend to use around 40g oats with 250ml coconut milk of choice ( I also sometimes use a coconut rice blend). This will take between 10-15 minutes to cook on a stovetop.
- Meanwhile, prepare your toppings by chopping the mango and pineapple and cut your passionfruit in half.
- When the oats are ready, if you're wanting a creamier coconut flavour then add in a 1/2 tbsp of coconut butter. However, this is optional. You can also stir in some grated coconut directly into the oats for added texture.
- When assembling the Tropical oats bowl, simply spoon the oats into a bowl and top with the fruit and grated coconut. I squeeze the seeds of half the passionfruit over the top and keep the other half to simply spoon out.
Notes
* For this recipe you can use fresh pineapple or ,alternatively, lightly caremalise it in a pan with a cinnamon/sugar blend for a more dessert-like dish.