- 170 g rolled oats
- 400 ml coconut milk
- 300 ml almond milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom
- pot (with lid)
- rubber spatula
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.
- 1 mango
- 2 tbsp unsweetened coconut flakes (for serving)
- 2 tsp cocoa nibs (for serving)
- black sesame seeds (for serving)
- honey (for serving)
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!