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Nutmeg Mango Oatmeal with Coconut Milk and Walnuts

Stovetop oats cooked in full-fat canned coconut milk so they stay creamy. Use certified gluten-free oats if you need a gluten-free bowl. Serves 6.

Serves 6 · 13 min · Breakfast

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 10⅝ oz rolled oats
  • 4⅝ cups full-fat canned coconut milk
  • 3.6 g ground nutmeg
  • 1.8 g kosher salt
  • 2½ oz walnuts
  • 12⅔ oz mango

Steps

  1. Combine 10⅝ oz rolled oats, 4⅝ cups full-fat canned coconut 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 12⅔ 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 3.6 g ground nutmeg.
  4. Loosen with a splash more liquid if you want it thinner. Top with 2½ oz walnuts.

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

This is a variation — no extra sweetener instead of Maple Syrup. Base recipe: Nutmeg Mango Oatmeal with Coconut Milk, Maple Syrup, and Walnuts →

Make it yours (31 variations)

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

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Source

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