- 2 cups gluten-free rolled oats
- 4 mangos (I used ataulfo variety)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 tablespoon + 1 teaspoon honey
- 2 cups coconut milk beverage
- Optional toppings: fresh raspberries, sliced almonds, chia seeds
- Remove flesh from mangos and puree in a blender until smooth and creamy. Reserve half of the mango puree for later.
- In a large mixing bowl, add oats, half of the mango puree, ginger, cinnamon, turmeric, honey and coconut milk and stir to combine.
- Cover bowl and refrigerate overnight.
- Portion out oats into individual servings and top each with a layer of the reserved mango puree.
- Top with desired optional toppings.