Mango Muesli with Brazil Nut Topping
There’s nothing better than waking up to findbreakfast waiting for you in the fridge (except for maybe breakfast being servedto you in bed!). I much prefer the texture of soaked oats to that of cookedporridge. The combination of mangoes with coconut milk gives this hearty cerealan exotic, tropical flair. And although Brazil nuts are commonly the ones thatget left behind in the mixed nut dish, they’re loaded with nutrients and good,healthy fats, making them a great topping for your muesli! Traditional muesliis served with yogurt; if you’re avoiding dairy, you could try coconut, almond,or soy yogurt. It’s also delicious with just the coconut milk.
Ingrediënten
- 1½ cups certified gluten-free oats
- 2 cups water
- 1 cup coconut milk plus more for serving
- 1 cup chopped mango thawed frozen mango is OK
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ cup roughly chopped Brazil nuts
Instructies
- In a large bowl with a lid, combine the oats, water, coconut milk, mango, cinnamon, nutmeg, and cardamom and stir well.
- Cover and place in the refrigerator for at least 4 hours or overnight.
- Serve with additional coconut milk or yogurt and sprinkle with Brazil nuts.
- Brazil nuts are a rich source of anti-inflammatory unsaturated fats.
- They’re also an excellent source of selenium, a powerful antioxidant that helps optimize thyroid function.
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