I don't usually take quinoa and oats in my piña coladas, but I'll make an exception with this tasty breakfast bowl. Toasted coconut is a nice touch to the dish, garnishing it with a deeper flavor, and I won't lie, I added some to the base to infuse more of that flavor. Overall simplicity is this dishes best asset, coming in at under six ingredients, six exactly if you sweeten it. Learn more about this recipe
here.
image via Vegangela
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