½ Naval Orange
1 can (14 ounces) light coconut milk
1 teaspoon vanilla extract
Pinch of salt
1 2/3 cups old fashioned rolled oats (not instant)
1/3 cup raisins
½ teaspoon ground cardamom
2 bananas, sliced
¼ cup coarsely chopped cashews
2 tablespoons agave nectar or maple syrup
1. Finely grate the zest from the orange half into a medium bowl. Stir in the coconut milk, vanilla extract, salt, oats, raisins, and ¼ teaspoon of the cardamom. Cover and refrigerate the oats mixture overnight.
2. Divide the oatmeal among four bowls and top it with bananas, cashews, agave nectar, and remaining ¼ teaspoon cardamom. Cut the rind off the orange half. Slice between the membranes to release the segments. Chop the segments and evenly scatter orange pieces over each bowl.
TIP: Used dried cherries instead of raisins for a different flavor. You can also replace the light coconut milk with 2% dairy milk if you'd like.
Prep Time: 10 Cook Time: 0 minutes