Fruit and Oatmeal Breakfast Bowl

Fruit and Oatmeal Breakfast in a round white bowl.

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5 from 9 votes

Dairy-free oatmeal topped with a variety of fresh fruit and coconut flakes.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: people

Author: Rena

Ingredients

1 cup rolled oats
1/4 cup coconut milk
natural sweetener of choice such as stevia or honey, to taste
1 banana thinly sliced
1/2 mango peeled and thinly sliced
1 kiwi peeled and sliced
1/4 cup pineapple diced
1 tablespoon coconut flakes
2 tablespoons raspberries
Mint sprigs optional to garnish

Instructions

Prepare the 1 cup rolled oats according to package directions.
Stir in the 1/4 cup coconut milk and natural sweetener of choice, and divide the oatmeal into two bowls.
Arrange the fresh fruit on top of the oatmeal: (1 banana, 1/2 mango, 1 kiwi, 1/4 cup pineapple, and 2 tablespoons raspberries) sprinkle with 1 tablespoon coconut flakes.
Serve, topped with Mint sprigs if desired.

Notes

Don't have rolled oats, you may use other types of oats. Just follow the package directions for the cooking guide.
Any other milk can be used in place of coconut milk
Use any sweetener of choice: honey, agave, maple syrup, brown sugar, trivial, or monk fruit sweetener.
Be creative and add all your favorite toppings. You may also add some almonds

Storage:

Place cooked oatmeal in an airtight container without the toppings and store in the fridge for up to 5 days. You may reheat in the microwave when ready to eat if you prefer your oatmeal warm. Then top with your favorite fruit toppings.

Nutrition