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Ginger Mango Oatmeal with Milk and Maple Syrup

Stovetop oats cooked in whole milk so they stay creamy. Use certified gluten-free oats if you need a gluten-free bowl. Serves 2.

Serves 2 · 13 min · Breakfast

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3½ oz rolled oats
  • 1½ cups whole milk
  • 1.2 g fresh ginger
  • 0.6 g kosher salt
  • 4¼ oz mango
  • ⅔ oz maple syrup
Make it lactose-friendly
  • 360 ml whole milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine 3½ oz rolled oats, 1½ cups whole milk, and a pinch of salt in a saucepan.
  2. Bring it to a simmer and cook, stirring, until the oats are creamy, about 5 minutes. Add 4¼ oz mango in the last minute if it is fresh, or at the start if it is dried.
  3. Take the pan off the heat. Stir in 1.2 g fresh ginger and ⅔ oz maple syrup.
  4. Loosen with a splash more liquid if you want it thinner. Serve as it is.

We refine our recipes every week — check back for sharper, clearer steps.

This is a variation — no topping instead of Walnuts. Base recipe: Ginger Mango Oatmeal with Milk, Maple Syrup, and Walnuts →

Make it yours (27 variations)

Walnuts Walnuts Almonds Peanuts Pumpkin Seeds Sunflower Seeds Chia Seeds no topping Granola
Maple Syrup Maple Syrup Honey Brown Sugar

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Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog