Tropical Oatmeal

In a medium-sized saute pan melt the butter over medium high heat. Add the diced mango, pineapple and brown sugar. Reduce the heat to medium and let the fruit saute for approximately 7 minutes or until it caramelizes slightly and softens. Remove from the heat and stir in the shredded coconut.

In a medium saucepan add the oats, coconut milk, cinnamon, and salt. Bring them to a boil and then reduce the heat to medium low. Let the oats simmer until almost all of the milk is absorbed (about 5-6 minutes). Remove from heat. Off the heat add in the brown sugar, agave nectar, coconut extract, and half of the caramelized fruit. Stir to combine.

Split the oatmeal into two bowls and top with the remainder of the caramelized fruit. Sprinkle on more coconut and cinnamon if desired.