- Oatmeal: 40 g
- Vegetable milk : 150 ml
- Coconut puree : 1 tbsp
- Ground vanilla: 0.25 tsp
- Maple syrup: 1 tsp
- Mango (diced): 0.5 piece
- Toppings: diced mango: 0.5 pieces
- Coconut chips roasted: 10 g
- Coconut-almond spread (more or less depending on taste): 2 tsp.
- Pistachio kernels: 10 g
Heat vegetable milk in a saucepan over medium heat. Pour into a bowl and garnish with the toppings.
Add oatmeal, vanilla, maple syrup and coconut puree and bring to a boil. Then turn the heat down to low and let the porridge simmer for about 5-10 min on low heat until it thickens a bit and becomes creamy.
When the porridge has a thick consistency (if too firm add a little more milk), fold in the diced mango.
Pour into a bowl and garnish with the toppings.