Description
Experience a tropical boost with this deliciously creamy coconut mango oatmeal. Made with old fashioned rolled oats simmered to perfection in water, then enriched with creamy coconut milk and a touch of natural sweetness from coconut sugar and vanilla extract. Fresh cubed mango adds a refreshing burst while optional toppings like toasted shredded coconut, sesame seeds, and honey add delightful texture and flavor. Perfect for a comforting and nutritious breakfast or snack.
Ingredients
Scale
Oatmeal Base
- 2 cups Water
- 1/4 tsp Sea Salt
- 1 cup Old Fashioned Rolled Oats
Flavor Enhancers
- 1 tbsp Coconut Sugar
- 1 tsp Vanilla Extract
- 1/4 cup Milk (Oat, Almond, Soy, or Coconut)
- 1/3 cup Full Fat Coconut Milk
Fruit and Toppings
- 1 cup Mango, cubed
- Sliced Fresh Mango (optional, for topping)
- Toasted Shredded Coconut (optional, for crunch)
- Sesame Seeds (optional, for crunch)
- Honey (optional, for sweetness)
Instructions
- Preparation: Gather all ingredients and prepare mango by peeling and cubing it. Optionally slice some mango for topping.
- Bring Water to Boil: In a pot, bring 2 cups of water and 1/4 teaspoon sea salt to a gentle boil over medium heat.
- Add Oats: Stir in 1 cup old fashioned rolled oats gently to combine.
- Simmer Oats: Reduce heat to low and let oats simmer for about 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Remove from Heat and Add Flavorings: Take the pot off the heat, then stir in 1 tablespoon coconut sugar, 1 teaspoon vanilla extract, 1/4 cup milk of your choice, and 1/3 cup full fat coconut milk to create a creamy texture and enhanced flavor.
- Fold in Mango: Gently fold in 1 cup of freshly cubed mango to distribute fruit throughout the oatmeal.
- Serve and Garnish: Serve the oatmeal warm, topped with optional sliced fresh mango, toasted shredded coconut, sesame seeds, and a drizzle of honey for extra sweetness and crunch.
Notes
- Use any plant-based milk such as oat, almond, soy, or coconut to keep the oatmeal dairy-free.
- Adjust sweetness by varying the amount of coconut sugar and honey to taste or omit honey to keep it vegan.
- Toasted shredded coconut and sesame seeds add wonderful texture; toast gently in a dry pan until golden.
- For a thicker oatmeal, reduce water slightly or cook longer.
- This recipe serves 2 but can easily be doubled for more servings.
- Fresh mango can be substituted with other tropical fruits like pineapple or papaya if desired.
