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