Coconut Oats Breakfast with Tropical Toppings
Ingredients
- 2 cups gluten-free jumbo oats
- 1 cup coconut water
- 1/2 cup coconut milk
- 1 tablespoon coconut sugar
Preparation
Combine all ingredients and cook on medium heat for 10-15 minutes.
Top with flaked coconut, mango, and passion fruit hearts made from frozen pulp in ice cube trays.
Serve in a coconut bowl.
This recipe makes 2-3 portions.
