Mango & Coconut Yogurt Breakfast Bowl

A mango & coconut take on yogurt breakfast bowl, with measured ingredients and an easy-to-follow method.

Ingredients

• 400 g plain Greek-style yogurt
• 60 g rolled oats
• 1 tsp maple syrup
• 1 cup mango, diced
• 2 tbsp desiccated coconut

Method

1. Toast oats in a dry pan over medium-low heat for 3-4 minutes, stirring. Cool on a plate.
2. Prepare listed fruit and flavour additions.
3. Divide yogurt between two bowls and stir in any spice, cocoa, zest or vanilla.
4. Top with fruit, cooled oats, maple syrup and any nuts, coconut or chocolate.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.