Creamy Steel Cut Mango Coconut Oatmeal

We’re into our hearty breakfasts around here. What’s the saying? Eat breakfast like a king, lunch like a queen, and dinner like a pauper? We do pretty well on the first two, though generally we eat dinner like kings again. I guess we like our crowns.

Breakfast, though, that’s a biggie. Especially now that the little one is in the mix – just from pure instinct, breakfast is her largest meal of the day.

Creamy mango coconut steel-cut oatmeal | Kitchen Treaty

Breakfast is also nice for our mixed-diet family because it’s generally pretty easy to please both the vegetarian and the meat-eater. Oatmeal and other hot cereals, for one, make for a plenty rib-sticking breakfast but it wouldn’t occur to most meat-eaters to put meat in theirs (unless you do savory oatmeal, which I think is something I really need to try). My guy is plenty happy with a couple token slices of bacon alongside egg dishes and a couple slices of toast, and frankly, Morningstar veggie sausages are so, so good if I really want to go there myself.

Today, though, it’s about the oatmeal. This utterly creamy mango coconut oatmeal is lightly sweet, super hearty, and reminds us of vacation. Oh, and it’s vegan! Simmering the steel-cut oats in coconut milk is what makes it extra creamy.
Creamy mango coconut steel-cut oatmeal | Kitchen Treaty

This oatmeal is just luxurious tasting enough to feel like dessert. I’d say that’s just about the perfect breakfast – royalty or not.

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Creamy Steel Cut Mango Coconut Oatmeal

Steel cut oats simmer with coconut milk until luscious and creamy. Stir in some fresh mango and top with toasted coconut for pure heaven. Bonus: it’s vegan! The coconut milk and vanilla lend the perfect touch of sweetness (but not too much!) – you can add a little sweetener if you like.

Ingredients:

  • 1/2 cup sweetened flaked coconut
  • 1 cup steel-cut oats (not fast-cooking)
  • 1 1/2 cups water
  • 1 1/2 cups light coconut milk (canned)
  • Pinch salt
  • 3/4 cup chopped ripe mango
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons sugar or other preferred sweetener (optional)

Directions:

  1. Preheat oven to 325 degrees. Spread the coconut onto a cookie sheet and bake for about 5 minutes, stirring occasionally to ensure even toasting, until the coconut is golden brown. Remove from oven and set aside.
  2. Place steel-cut oats, water, light coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
  3. Stir in mango and vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
  4. Spoon into individual bowls and sprinkle with toasted coconut. Serve.
All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.