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.
1tablespoonagave syrupor maple syrup, honey, or brown sugar
1mangopeeled and cubed
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.
Toast the coconut in advance, allow to cool completely, then store in a sealed container at room temperature for weeks. If you live in a high-humidity climate, then you might need to re-toast the coconut slightly after a few days to get the crunch back. I toast the coconut in a large batch so it's always ready for my oatmeal.
You can use less chia seeds the first time, if you're not sure how you will like the texture!
I substitute half the milk with water, or use almond milk to reduce calories.