No ordinary breakfast, our Mango Plantain Oats make for a great base for some wonderful ingredients. We love them with a good helping of pistachios, passion fruit and plantain.
Oats
150g Mornflake Scottish Jumbo Oats
300g mango puree
250g coconut yoghurt
1-2 tbsp liquid sweetener, to taste
½ tsp turmeric
Toppings
1 large plantain, sliced*
2 tbsp maple syrup
1 tbsp coconut oil
3 passion fruits
Sprinkle of chopped pistachios
*if you’re unable to source plantain, swap this for an unripe banana
Simply stir together all of the ingredients for the mango coconut oats in a large bowl and leave in the fridge overnight.
In the morning, heat the coconut oil and maple syrup in a frying pan over a medium-high heat. Fry the plantain slices for a few minutes on each side, until golden.
Divide the oats between three bowls, and top with the plantain, pistachios and passionfruit.
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