Brazilian-Style Coconut Oatmeal

Ingredients

• 1 cup steel-cut oats, rinsed and drained
• 2 cups water
• 1/2 cup coconut milk
• 2 tablespoons unsweetened shredded coconut
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons honey
• 1/4 cup chopped fresh mango
• 1 tablespoon chopped fresh mint

Method

1. 1In a medium saucepan, bring the water to a boil, then add the oats, salt, and cinnamon, reducing the heat to low and simmering, covered, for 20-25 minutes, or until the liquid has been absorbed and the oats have a creamy consistency.
2. 2While the oats cook, toast the unsweetened shredded coconut in a small dry skillet over medium heat, stirring frequently, until lightly browned.
3. 3In a small bowl, whisk together the coconut milk and honey until smooth.
4. 4Once the oats have finished cooking, stir in the coconut milk mixture and cook for an additional 2-3 minutes, or until heated through.
5. 5To toast the coconut flakes, increase the heat to medium-high and cook, stirring constantly, for 1-2 minutes, or until fragrant and lightly browned.
6. 6To assemble the dish, divide the cooked oats among bowls, topping each serving with chopped mango, toasted coconut flakes, and a sprinkle of chopped fresh mint.
7. 7Garnish with additional mint, if desired, and serve warm.

Nutrition per serving