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Ginger Mango Oatmeal with Oat Milk and Maple Syrup

Stovetop oats cooked in unsweetened oat milk so they stay creamy. Use certified gluten-free oats if you need a gluten-free bowl. Serves 4.

Serves 4 · 13 min · Breakfast

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 7 oz rolled oats
  • 3 cups unsweetened oat milk
  • 2.4 g fresh ginger
  • 1.2 g kosher salt
  • 8½ oz mango
  • 1⅜ oz maple syrup

Steps

  1. Combine 7 oz rolled oats, 3 cups unsweetened oat 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 8½ 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 2.4 g fresh ginger and 1⅜ oz maple syrup.
  4. Loosen with a splash more liquid if you want it thinner. Serve as it is.

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This is a variation — no topping instead of Walnuts. Base recipe: Ginger Mango Oatmeal with Oat 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

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