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–+ servings
Creamy Coconut Mango Oatmeal

Indulge in Creamy Coconut Mango Oatmeal for a Healthy Start

Enjoy a delightful breakfast with creamy coconut mango oatmeal, a tropical and guilt-free start to your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Rolled Oats Use certified gluten-free oats if needed
  • 1 can Coconut Milk Refrigerate overnight for optimal separation
  • 1 ripe Mango Ensure it's fully ripe for the best flavor
For Sweetness
  • 2 tablespoons Coconut Sugar Can be replaced with honey or maple syrup if preferred
For Texture
  • 2 tablespoons Toasted Coconut Flakes Optional, can substitute with nuts or seeds for variety
  • 1 tablespoon Sesame Seeds Optional, toasted for extra flavor
For Extra Sweetness
  • 1 tablespoon Honey Optional, drizzle on top for added sweetness

Equipment

  • Pot
  • spoon
  • Airtight container

Method
 

Preparation
  1. Refrigerate a can of coconut milk overnight to separate the cream.
  2. In a pot, combine 1 cup rolled oats with the chilled coconut milk (discard the water layer) over medium heat. Stir occasionally and cook until creamy, about 10-15 minutes.
  3. Gently stir in 1 diced ripe mango during the last 5 minutes of cooking to heat through and meld the flavors.
  4. Divide the creamy oatmeal into bowls. Top with additional mango, toasted coconut, sesame seeds, and honey.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 20mgPotassium: 320mgFiber: 6gSugar: 15gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual portions for up to 2 months.

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