Oatmeal With Mango and Coconut

Oatmeal With Mango and Coconut
Danny Kim
Turn breakfast into a tropical treat with toasted coconut and diced fresh mango.

Get the recipe.
Serves 1
preparation
15
minutes
cooking
15
minutes

Ingredients

2
tablespoons
unsweetened flaked coconut
1
serving quick-cooking or old-fashioned rolled oats
1
tablespoon
brown sugar
1/2
cup
mango, chopped
2
tablespoons
cashews, chopped

Directions

  1. Preheat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes.
  2. Prepare the oats according to the package directions. Stir in the brown sugar. Top with the mangoes, cashews, and the coconut.

 

Lindsay Hunt
April 2013

Nutritional Information

  • Per Serving
  • Calories 560
  • Fat 20 g
  • Sat Fat 10 g
  • Cholesterol 12 mg
  • Sodium 121 mg
  • Protein 19 g
  • Carbohydrate 78 g
  • Sugar 43 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 340 mg
What does this mean? See Nutrition 101.