Mango Coconut Oatmeal with Date Syrup
Mango coconut oatmeal with toasted coconut and date syrup. A warm 5-minute breakfast bowl with sweet, sunny flavor.
Ingredients
- ¾ cups water
- ⅓ cup oatmeal
- ½ mango
- 1 tablespoon shredded coconut
- 1 tablespoon date syrup
Ingredients you need per step are listed below the step in Italic
Instructions
- Pour the water into a small saucepan and bring to a boil.¾ cups water
- Stir in the oatmeal and cook for 1 minute.⅓ cup oatmeal
- Turn off the heat. Let the oatmeal sit for a few minutes if you want a creamier texture.
- Peel the mango and cut it into cubes. Toast the shredded coconut briefly in a dry skillet until lightly golden.½ mango, 1 tablespoon shredded coconut
- Spoon the oatmeal into a bowl. Top with mango and toasted coconut.
- Drizzle with date syrup and serve right away.1 tablespoon date syrup
NOTES
1. Can I make oatmeal with water instead of milk? Yes, you can make oatmeal with water. Milk will make it creamier, but water works well for a lighter bowl.
2. How do I make oatmeal creamier? Let the oatmeal sit for a few minutes after cooking. The oats absorb more liquid and the texture becomes softer.
3. Can I use frozen mango? Yes, you can use frozen mango if you thaw it first. Fresh mango gives the nicest texture, but thawed frozen mango works in a quick breakfast bowl.
4. What does date syrup taste like? Date syrup tastes deep, sweet, and a little caramel-like. It makes this oatmeal taste richer than plain sugar.
5. Can I store this oatmeal? This oatmeal is best eaten fresh. The mango, toasted coconut, and oatmeal texture are nicest right after making.
Nutrition
Calories: 222kcal | Carbohydrates: 45g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 34mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1120IU | Vitamin C: 41mg | Iron: 1mg
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