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Nutmeg Mango Oatmeal with Milk, Maple Syrup, and Almonds

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 →
  • 100 g rolled oats
  • 360 ml whole milk
  • 1.2 g ground nutmeg
  • 0.6 g kosher salt
  • 24 g almonds
  • 120 g mango
  • 20 g 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 100 g rolled oats, 360 ml 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 120 g 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 ground nutmeg and 20 g maple syrup.
  4. Loosen with a splash more liquid if you want it thinner. Top with 24 g almonds.

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

This is a variation — Almonds instead of Walnuts. Base recipe: Nutmeg Mango Oatmeal with 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

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

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