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Nutrition Facts
Serving Size 357 g
(Approx. 2 Servings)
Amount Per Serving
Calories 310 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 75 mg 3%
Total Carbohydrate 49 g 16%
Dietary Fiber 5 g 20%
Sugars 27 g
Protein 8 g
Vitamin A 35% Iron 20%
Vitamin C 120% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tropical Breakfast Bowl

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
2  People


Recipe makes 2 Servings

1 cup(s) H-E-B Unsweetened Almond Milk
1/4 cup(s) light canned coconut milk
1/2 cup(s) Bob's Red Mill Organic Extra Thick Rolled Oats
1 Tbsp maple syrup
1 cup(s) mango, diced
1 cup(s) pineapple, diced
2 Tbsp hemp seeds
1 2/5 Oz Hungry Buddha Coconut Chips
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Combine almond milk and coconut milk in a small saucepan. Bring to a simmer.
Add oats and reduce heat. Cook 7 to 8 minutes stirring constantly.
Pour oats evenly in two bowls.
Top with syrup, mangos, pineapple, hemp seeds and coconut chips.



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