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Nutmeg Mango Oatmeal with Water, Maple Syrup, and Almonds

Stovetop oats cooked in water 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 →
  • 200 g rolled oats
  • 720 ml water
  • 2.4 g ground nutmeg
  • 1.2 g kosher salt
  • 48 g almonds
  • 240 g mango
  • 40 g maple syrup

Steps

  1. Combine 200 g rolled oats, 720 ml water, 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 240 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 2.4 g ground nutmeg and 40 g maple syrup.
  4. Loosen with a splash more liquid if you want it thinner. Top with 48 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 Water, 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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