Description
Don’t have mango? This is a great, easy method for any seasonal fruit compote.
Ingredients
Scale
Oats
- 1 cup old-fashioned rolled oats
- 1 cup nut milk or alternative milk of choice (we like oat milk)
- 1 teaspoon agave nectar, honey, maple syrup, or coconut sugar
- 1 tablespoon pecans, chopped and lightly toasted (or any nut or seed that you like and have on-hand)
- 1 tablespoon large flake coconut, lightly toasted (optional)
- 1/4 cup diced fresh mango (or other seasonal fruit)
Compote
- 2 1/2 tablespoons water
- 1 very ripe mango, peeled and diced
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- Squeeze of lime juice
Instructions
- For the base, stir to combine oats, milk, and agave. Put in a closed container and refrigerate overnight.
- For the compote, place all ingredients in a small saucepan. Simmer over medium-low heat for 5-7 minutes until mango is soft. Lightly mash by hand, or blend the warm compote in a mixer or blender for a smoother consistency.
- To serve, top overnight oats with pecans, coconut, fresh mango, and a tablespoon of compote.