There is no better way to start your day other than with a quick breakfast. Thankfully this quick coconut mango oatmeal recipe will be ready in 5 minutes.
Recipe video:
For many people across the globe, breakfast is the most important meal of the day. We strive to start our day off right with something hearty yet healthy. So to honor the importance of a healthy, quick and hearty breakfast, I decided to share this Quick Coconut Mango Oatmeal recipe that will be ready in 5 minutes.
When I was a little younger, I would not look to eat oatmeal for breakfast. I would eat it occasionally but it wasn’t my favorite thing to have in the morning. However, throughout the years I’ve completely changed my perspective about it and now I truly enjoy it.
Without a doubt, oatmeal has a load of benefits, it isn’t just delicious. Oats are known to be a source antioxidants, a source of fiber and it is known to aid in weight lost. I enjoy eating it because it is a great way to get good, healthy calories.
Rolled Oats, Quick Oats, Steel-Cut Oats?
I cannot post an oatmeal recipe without talking about the different types of oats.
The difference is all three of the oats are the level of processing.
First, there are the Steel-Cut Oats. Steel-cut oats are whole oats that have been chopped two to three times. I like to think of this type of as as the most traditional one. Sadly, these take a very long time to cook.
Second type is the Rolled Oats. They are known as the old fashioned kinds and they have been steamed, pressed and flatten. Contrary to the steel-cut oats they cook quicker but aren’t the fastest in terms of cooking time.
Last type is the Quick Oats, also known as Instant Oats. Quick Oats are the most used ones because they do not require much cooking time. However, they aren’t known to have the same texture as the rolled oats. In this recipe, I used the quick oats just to save more time but you can use the rolled oats.
For more info on this topic, check out this post by The Kitchn here.
The best part of this recipe is that it is vegan and vegetarian friendly. I opted out of using diary milk by using coconut milk. Of course, coconut milk tends to be a little thicker that some milk so I used water as well. And to sweeten I used honey but for a vegan option I suggest agave syrup.
The mango part of this recipe comes from the topping. I added fresh cut mangos as a topping for a little island vibes.
I hope you enjoy the recipe.
Now, let’s get into it.
Quick Coconut Mango Oatmeal
Ingredients
Oatmeal base:
- 2 cups Instant oats
- 1 & 1/2 cups Coconut milk
- 1 cup Water
- 1/4 cup Honey or Agave syrup
- 1 tsp Vanilla extract
- 1/2 tsp Fresh or ground nutmeg
- 1 Cinnamon stick
- Pinch of salt
Toppings:
- Shredded coconut
- Fresh mango slices
Instructions
Cooking the oats:
- Place a pot over medium-low heat, warm the coconut milk, water and cinnamon stick.
- Let it simmer for 2-3 minutes being sure not to let the milk boil over.
- After 2-3 minutes, stir in the instant oats and let that cook for 2-3 minutes.
- Once the oats are cooked remove from the heat and stir in the honey or agave syrup.
Assembly:
- Plate the oatmeal and top with shredded coconut and fresh mango slices.
Notes
- If you are going to use rolled cut oats then the cooking time will differ as well as the amount of liquids.
- Rolled cut oats require 20-25 minutes of cooking time.
Other breakfast ideas you may enjoy: