Coconut Mango Overnight Oats

An island getaway for breakfast.

INGREDIENTS:

1 cup gluten-free oats

1/4 cup chia seeds

1/2 cup unsweetened shredded coconut

1/2 teaspoon cardamom

1 teaspoon cinnamon

1 1/2 cups Ripple Original Milk (or almond milk)

1 mango, peeled and chopped

1 large banana, sliced

Chopped pistachios (to garnish)

DIRECTIONS:

In a bowl or large glass jar, mix together the oats, chia seeds, coconut, cardamom, and cinnamon. Pour in the Ripple milk, and stir until well combined. Stir in mango and banana, and refrigerate at least two hours to overnight to thicken. Serve cold topped with chopped pistachios.

Serves: 2