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Mango oatmeal for a quick and easy breakfast. The plant-based breakfast is packed with whole grains, chia seeds, and sweet tropical fruit. It only takes about 10 minutes to whip up these mango oats for a super simple vegan breakfast.
Fresh or thawed frozen mango can be used to make this mango porridge for a quick breakfast. Adjust the amount of maple syrup to suit your sweetness preference and customize your oats by adding different toppings.
For more recipes with mangoes try mango overnight oats or chia breakfast bowl. For meal prep-friendly options for busy mornings try dairy-free overnight oats.
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Recipe features
- Easy, vegan, plant-based, gluten-free, and oil-free breakfast!
- The mango oatmeal can be easily customized!
- Contains whole grains, chia seeds, and sweet tropical mango!
- The plant-based breakfast is ready in 10 minutes and simple to make!
Ingredient notes and substitutions
The mango oatmeal uses simple ingredients, but please see the recipe card below for the exact ingredients and measurements.
Old-fashioned oats - The hearty breakfast recipe uses rolled oats but you can always cook steel-cut oats or quick oats according to the package instructions with some vanilla extract. Then add the chia seeds, diced mango, ground cinnamon, and maple syrup to the cooked oatmeal. Rolled oats are gluten-free, but they’re susceptible to cross-contamination so purchase gluten-free if needed.
Water or dairy-free milk - The recipe calls for a combination of water and non-dairy milk, but just water or non-dairy milk can be used. Any refrigerated plant-based milk will work. Sometimes shelf stable dairy-free milks I’ve purchased tend to be thinner than refrigerated ones. Just keep that in mind if you're trying to get a creamy texture. I didn’t test with canned coconut milk; only soy, oat, and almond milk. The milk will make the oats creamier, but just water can be used for a lighter version.
Mango - One large ripe juicy mango is used for the recipe to make two servings, but thawed frozen mango can also be used. Frozen mango is already ripe, diced, and can be found year-round. Once thawed there will probably be a little juice from the diced mango, I add that to the oatmeal and the thawed fruit. If you use a fresh mango, make sure it’s ripe.
Maple syrup - Maple syrup or agave syrup can be used to sweeten the mango oats. Add the syrup to taste since everyone has a different preference.
Chia seeds - They add healthy fats to the vegan breakfast but can be skipped or substituted with ground flax seeds. They will absorb some of the liquid and make the oats thicker.
Vanilla extract, ground cinnamon, and ground cardamom - These are added to add flavor to the oats, but they can be added to taste or left out. The ground cardamom is optional and just a pinch adds a little more flavor to the mango oatmeal, but it can be left out.
Tips
- If your mango isn’t ripe enough it may be sour instead of sweet.
- How long it takes to cook the mango oats in the microwave or on the stovetop will vary depending on your desired consistency.
- Make one serving at a time if you’re using the microwave.
- If the oatmeal is too thick, add a splash of dairy-free milk to thin it out.
- If the oatmeal is too thin while cooking it on the stovetop, cook it longer uncovered and stir frequently.
How to cut a mango
- Start by cutting off the two checks of the mango from the large pit in the middle of the mango. The cheeks are the wide sides along the big oblong pit. While running your knife down the sides of the mango if you hit something hard, that’s the pit. No big deal, just try to cut a little further out.
- Take each mango slice and slice through the flesh vertically and horizontally, creating squares. Slice to the skin of the mango but not through the skin.
- Flip the cheek inside out and trim off the cubes with a paring knife or a spoon.
- Carefully trim what’s left on the mango pit. Use the pit as a guide, start from the top, and move your knife down the length of the mango to trim it off.
- Then trim off the skin for those thinner side pieces and dice the mango flesh.
Toppings
Enjoy the mango oatmeal as it is or add more toppings.
- Sliced ripe bananas
- Diced strawberries or other berries
- Dairy-free yogurt
- Diced fresh or thawed frozen peaches
- Diced fresh or thawed frozen pineapple
- Diced dragon fruit
- Toasted shredded coconut
- Plant-based granola
How to make mango oatmeal on the stovetop
Start the healthy breakfast by adding the oats, water, dairy-free milk, and vanilla extract to a small saucepan. Bring to a boil on high heat, then lower the heat to a simmer.
Cook uncovered for about 5-7 minutes, stirring occasionally. Cook until the oats are soft and have absorbed most of the liquid. They will thicken slightly as they cool.
Then stir in the maple syrup, chia seeds, ground cinnamon, and ground cardamom (if using). Let the oats cool briefly, taste, and adjust if needed. Split the cooked oatmeal between two bowls and top with mango chunks, coconut flakes, or your favorite toppings.
How to make oatmeal in the microwave
I like my oats on the thicker side. So I don’t make the mango oats in the microwave according to the package instructions. My package says ½ cup of rolled oats with 1 cup of liquid. I reduce it to ¾ cup liquid for ½ cup of oats and cook for 2 minutes.
Use a microwave-safe bowl that’s not shallow to help prevent it from overflowing. You’ll have to play around with liquid-to-oat ratio and cooking time to suit your preference for thickness and your microwave power. If you prefer thinner oatmeal, use more liquid. After it’s cooked, if it’s too thick, add a splash of dairy-free milk to thin out.
It’s best only to make one serving at a time in the microwave. For more microwave oatmeal recipes try apple cinnamon plant-based oatmeal or cinnamon raisin vegan microwave oatmeal.
Storage
Store leftover cooked mango porridge in an airtight container in the refrigerator for 3-4 days. I store the mango separately from the oats if I plan on heating the oatmeal to warm through. Then add the diced mango and any other topping to the heated oatmeal.
Frequently asked questions
Yes, cook the steel-cut oats according to the package instructions with the vanilla extract. Once it’s cooked add the cinnamon, chia seeds, mango, and any other toppings.
Yes, thaw the frozen mango and it to the cooked oatmeal. I prefer to thaw it in the refrigerator overnight. When I’ve microwaved my store-bought mango to thaw, it starts to break apart once stirred into the oatmeal.
An unripe mango will ripen on the counter at room temperature. To ripen a mango faster, put it in a brown paper bag. I like to add a ripe banana or even an onion to the bag to help the mango ripen faster. Roll up the end of the bag to close it.
Like avocados, how long it will take will vary depending on how much it needs to ripen. A ripe mango can then be stored in the refrigerator to slow down the ripening process.
Focus on feeling the mango, not on the color. A ripe mango will be soft when pressed. An unripe mango will be firm when pressed. The skin should be smooth, not wrinkled. Avoid mangoes with any large indentations and bruises.
Related recipes
I hope you enjoy the oatmeal with mango! If you do feel free to rate the recipe and leave a comment.
Recipe
Mango Oatmeal
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Mango oatmeal for a quick and easy breakfast. The plant-based breakfast is packed with whole grains, chia seeds, and sweet tropical fruit.
Ingredients
- 1 cup (100 grams) old fashioned rolled oats
- 1 cup (240 ml) water
- 1 cup (240 ml) dairy-free milk
- ½ teaspoon vanilla extract
- 1 ripe large mango, diced
- 1 tablespoon maple syrup, or to taste
- 1 tablespoon chia seeds
- ½ teaspoon ground cinnamon
- Pinch of ground cardamom, optional
- Toppings: diced strawberries, sliced banana, granola
Instructions
- To a small saucepan, add the oats, water, dairy-free milk, and vanilla extract. Bring to a boil on high heat, then lower the heat to a simmer.
- Cook uncovered for about 5-7 minutes, stirring occasionally. Cook until the oats are soft and have absorbed most of the liquid. They will thicken slightly as they cool.
- Then stir in the maple syrup, chia seeds, ground cinnamon, and ground cardamom (if using). Let the oats cool briefly, taste, and adjust if needed.
- Split between two bowls and top with mango and other toppings.
Notes
If the oats are too thick, add a splash of milk to thin out.
My package of rolled oats says ½ cup is 40 grams, but I usually get 50 grams into ½ cup. So the recipe is for 50 grams as a serving size.
The chia seeds will help thicken the oatmeal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: breakfast
- Method: stovetop
- Cuisine: american
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