The Breakfast Sundae lovin’ continues! I made this baby a couple of weekends ago, and – dare I say it? – it might’ve been better than the Chocolate Chip Cookie Dough Breakfast Sundae I made for Katie‘s contest. Less flashy, perhaps, but wonderful in its own way. This sundae features mango, coconut, and a hint of nutmeg – a sweet, tropical blend that makes me want to take to the seas, find an island, and call it my own.
Taste of the Tropics Oatmeal Sundae
Breakfast grain of your choice (I used a mix of oatmeal and steel cut oats)
Liquid of your choice (I used almond milk + water)
1/2 tsp vanilla
1 mango, diced
Coconut flakes to taste
Cook your grain of choice to your personal specifications, adding the vanilla and nutmeg as it cooks. After it’s cooked and cooled a bit, mix in half the mango and coconut flakes. If you have a Magic Bullet or the like, feel free to blend up your oatmeal with a little more liquid for maximum creaminess. Mix in the rest of the mango, top the whole mess with coconut, and prepare for your tastebuds to be taken to the tropics!