Creamy Coconut Mango Oatmeal

This post is sponsored by the National Mango Board.

This super creamy coconut mango oatmeal is the coziest breakfast, and so simple to make. This recipe is gluten free, dairy free, nut free, and SO delicious!

This oatmeal is inspired by my favorite mango sticky rice. It’s something I seriously crave year-round. Lucky for me, mangos are always in season. I swear I could eat them every day, and never get sick of them! A 3⁄4 cup serving of mango will provide 50% of your daily vitamin C, 8% of your daily vitamin A and 8% of your daily vitamin B6. Mangos are also a good source of folate, contributing 15% of the daily value. Such a nourishing (and versatile) fruit!

You’ll want to make sure your mangos are nice and ripe for this recipe so that they add the perfect amount of natural sweetness! This helps to keep the added sugar content in the recipe low while still tasting sweet and decadent! To check and see if a mango is fully ripe, give a mango a gentle squeeze to see if it gives slightly when pressed. Each mango variety has a slightly different color, so you’ll want to go by feel instead of the color!

The oatmeal itself is super quick and simple to make. It makes enough for two, so you can share a bowl or prep a bowl for the next morning!

The oatmeal is soo creamy and just the right amount of sweet. I absolutely love this recipe for an easy, cozy breakfast. I know you guys are going to love this, too!

I love topping mine with a bit of toasted coconut, extra mango slices, and some sesame seeds. You can also add a little drizzle of honey if you want!

I cannot wait to hear if you give this creamy coconut mango oatmeal a try! Be sure to leave a rating and comment below if you do, and tag me on Instagram so I can see your creations! Xo

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Description

Creamy coconut mango oatmeal inspired by mango sticky rice!

  • 2 cups of water
  • ¼ tsp sea salt
  • 1 cup of old fashioned rolled oats (gluten free, if needed)
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • ¼ cup oat, almond, soy, or coconut milk
  • 1/3 cup full fat coconut milk (just the creamy part)*
  • 1 cup of mango, cubed

Toppings (optional)

  • Sliced fresh mango
  • Toasted shredded coconut
  • Sesame seeds
  • Honey

  1. Set your can of coconut milk in the refrigerator overnight to help separate the creamy part from the watery part.
  2. Bring your water and salt to a boil on the stove. Once boiling, stir in your oats, coconut sugar, and vanilla, and reduce heat to medium. Allow to cook for 15 minutes, stirring occasionally. 
  3. Meanwhile, prep your mango cubes.
  4. After 15 minutes, reduce heat to low and stir in your milk of choice, full fat coconut milk cream, and mango cubes. Top with extra mango sliced, toasted coconut, sesame seeds, and a drizzle of honey (optional), serve and enjoy! 

Notes

*Be sure to refrigerate your can of coconut milk overnight before you plan to make the oatmeal. This will separate the coconut cream from the water. 

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