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
Scale
- 1 cup (100 grams) old fashioned rolled oats
- 1 cup (240 ml) water
- 1 cup (240 ml) dairy-free milk
- 1/2 teaspoon vanilla extract
- 1 ripe large mango, diced
- 1 tablespoon maple syrup, or to taste
- 1 tablespoon chia seeds
- 1/2 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 1/2 cup is 40 grams, but I usually get 50 grams into 1/2 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
