This Coconut and Mango Oatmeal is a tropical oatmeal variation loaded with coconut flavor and fresh ripe Mango. It was boiled in coconut milk until soft and creamy and then topped with Mango, shredded coconut and some shaved almonds.
This month flavor of the month uses 2 of my favorite ingredients, Coconut and Mango. These 2 are a very common ingredients for desserts in the Philippines where I was originally from. We used coconut in both sweet and savory dishes, and we eat Mango fresh for dessert and even for snacking. These 2 ingredients in the oatmeal produces a nice creamy oatmeal with a fresh and nice tropical flavor. I used coconut milk to boil the oatmeal and added shredded coconut with it, this gave the nice coconut flavor. To finish off, a toppings of fresh ripe Mango and sprinkle of more shredded coconut. This is definitely a variation to try if you are looking for something a little bit unusual and delicious. Give it a try.
Types of Oatmeal
Steel Cut Oats (Irish Oats) – This type of oats has a finer texture but is chewier than traditional oats, they are digested more slowly and it makes you feel full easily. This type is perfect for breakfast cereals as they make you feel full longer.
Rolled Oats (Old Fashioned) – This type of oats are flat, thin and have bigger pieces than Steel Cut Oats. It cooks faster, about 10 minutes for 1/3 cup (depending on how chewy you like it). Although filling, it is not as filling as using Steel Cut Oats, but if your recipe requires minimal cooking time or you do not have much time on hand, this is the perfect type of oats to use. I find that this type is also the one perfect for baking cookies, bars, bread or pancakes.
Quick Oats – This type of oats have flat, light and even thinner pieces as compared to Rolled Oats. This cooks in about 1-2 minutes and are perfect for recipes that calls for a very minimal cooking time. Although it is also a good option for breakfast, it is not as filling as using Steel Cut Oats and Rolled Oats.
Instant Oats – This type of oatmeal has been pre-cooked and dried, because of this, it require no cooking time at all. You just need to add boiling water and let sit for few minutes to soften. This type of oatmeal doesn’t have chewiness and texture and can get mushy at times. This if perfect option when you are traveling and you need something on the go. Simply add hot water and you have an instant breakfast with you.
Benefits of Coconut
- Lowering cholesterol levels
- Good source of antioxidants
- Provides protection against dehydration and heat strokes
- Rich in vitamin A
- Alkalization of the whole body
- Rich in fiber
- Good source of vitamin C
- Helps build strong immune system
- rich source of glutamine acid and vitamin B6 for good memory
- 1/4 cup Rolled Oats
- 1 3/4 cup coconut milk
- 2- 3 tbsp Brown sugar (can be substituted with other sweeter of your choice)
- 4 tbsp Raisins
- 2 tsp Chia Seed
- 3 tbsp Shredded Coconut
- 1 Fresh Mango
- 2 tbsp Granola – or any toppings you like to add (nuts, dried fruits, fresh fruits, coconut etc.)
Pour milk in a pan. Add rolled oats and simmer in medium heat for about 10 minutes. Make sure to stir from time to time to avoid sticking at the bottom and from forming a “film” or “skin” on top. Add brown sugar, 3 tbsp raisins and 1 tsp chia seed. Cook for another 5 minutes. You can serve it as this stage but if you want a smoother creamier consistency, cover and cook in low heat for another 10 minutes. Taste and adjust sweetness as desired. The consistency of the oats will thicken as it cools, if you are serving it immediately, you can cook it a little bit longer to get a thick consistency. Cooking time is flexible, cook less or more time to adjust to the texture and consistency that you prefer.
Transfer in a bowl and arrange sliced Banana and Mango. Sprinkle remaining coconut and add granola and other toppings of your choice. Enjoy!
I am using quite a lot of liquid here because I like my Oatmeal consistency to be not too thick and also because I like to cook it longer than 15 minutes for a smoother creamier texture. Also, chia seed absorbs liquid and makes a jelly like consistency. If you like a thick oatmeal, use 1 1/4 cup of liquid but bear in mind that the oatmeal thickens as it cools. If you are making it ahead of time (overnight), I suggest use 1 3/4 cups of liquid so that it wouldn’t be too thick the following day.
One tip when reheating it, if the consistency gets too thick for you, add few spoonful of water or milk to thin out the consistency. The oatmeal with or without chia seed will thickens as it cools, even more when refrigerated. So to bring it back to nice consistency, you need to add a little bit of liquid. For single serving, add 1-2 tbsp of liquid and stir then simply pop it in the microwave for 1 minute. Take it out and stir again, adding more liquid as necessary to achieve the consistency that you like. Return to microwave for another minute. Remove and add toppings as desired. Easy breezy! Enjoy
- Single Serve Coconut Mango Oatmeal
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- Single Serving Blueberry Banana Oatmeal
My Latest Video
This time around I am sharing with you the recent recipe that I updated, Strawberry Shortbread Cheese Tart. This is one of the first few recipes that I posted when I was just starting on my blog. Of course that time, I thought the photos were amazing, but as I look back at it now, I have to say not really. I photo certainly do not gives justice to this recipe. So I thought a make over was needed, and what better timing than during the Summer season when fresh Strawberry are its best. This base of this tart used my Shortbread tart dough and the filling uses my homemade Strawberry Jam. It is super delicious, the sweet and tangy taste of cream cheese, plus the butter crust and homemade Strawberry jam is such a wonderful combination. Check it out. GET THE FULL RECIPE.
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