|400 ml||coconut milk|
|170 g||rolled oats|
|300 ml||almond milk|
|1 tsp||vanilla extract|
|½ tsp||ground cinnamon|
|¼ tsp||ground cardamom|
|2 tbsp||unsweetened coconut flakes (for serving)|
|2 tsp||cocoa nibs (for serving)|
|black sesame seeds (for serving)|
|honey (for serving)|
Add rolled oats, coconut milk, almond milk, vanilla extract, ground cinnamon, and ground cardamom to a pot over medium-high heat and bring to a simmer. Reduce heat to medium-low, cover, and let cook for approx. 10 min., or until the oats are soft and almost all liquid is absorbed.
In the meantime, toast cashews in a frying pan until fragrant. Remove from heat and set aside.
As soon as the porridge is done, remove from heat, add toasted cashews and honey, and stir to combine.
Peel and slice mango. Serve warm porridge in bowls and top with sliced mango. Sprinkle with coconut flakes, cocoa nibs, and black sesame seeds. Drizzle with some more honey, if desired, and enjoy!