- Place oats, water, mango, coconut oil, salt, and cardamom (if desired) in a pot. Stir to combine and bring to a boil.
- Reduce heat to the lowest setting and simmer for about 22 minutes, stirring well every 5 minutes. The oatmeal is done when it still looks somewhat soupy as it will continue to thicken as it cools.
- Remove from heat and stir in coconut sugar (add more to taste if desired) and vanilla extract. Portion into bowls and top with fresh mango plus a drizzle of almond butter.
To store: Store leftovers in an air-tight container for up to 5 days.
To freeze: Portion into individual containers and freeze for up to 3 months.
Recipe submitted by Alexis Joesph, Hummusapien