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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Coconut oatmeal with mangos and yogurt
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Easy and quickCoconut and mango make everything better
I guess it is my Hawaiian upbringing, but I am a sucker for anything with mango and coconut in it. Here is an easy and delicious twist on your morning oatmeal. See my blog on oatmeal to find the perfect oatmeal for you.
No sweetener required
The great thing about using coconut milk to make your oatmeal, is that coconut milk is naturally sweet.
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Tips
- I prefer to use BPA-free coconut milk. Aroy-D makes a great one that comes in a little 8.5 ounce milk carton, which is perfect if you are making a single serving.
- If you are concerned about the calories in coconut milk, feel free to dilute with water by 50% , just make sure your final volume of coconut milk and water is 2 times the measurement of your oats. Never use light coconut milk. It often has additives in it and usually doesn't have a good taste. Just dilute full strength coconut milk. It is cheaper and better tasting that way.
- You can use any Greek yogurt, but I prefer my homemade raw honey yogurt.
- I use Bob's Red Hill gluten-free thick rolled oats, but any oatmeal, except instant oatmeal will do. Just adjust your cooking time to match the package instructions.
- See my post on how to cut a mango.
- Any leftovers can be saved for the next day. Refrigerate leftovers and pop in the microwave before serving.
- See my oatmeal post to learn my friend Chip's quick and easy method to make your oatmeal, even steel cut oatmeal, in the microwave.
- Some oatmeal is gluten free. Check the package labeling.
Coconut oatmeal with mangos and yogurt
Creamy and naturally sweet, coconut takes your morning oatmeal to new heights. Add fresh mango and you might as well be on vacation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2 -3 servings 1x
Ingredients
- 2 cups coconut milk (you can dilute to 1 cup coconut milk and 1 cup water)
- 1 cup rolled oats
- 1/8 cup toasted unsweetened shredded coconut
- 1/2 cup Greek yogurt
- 1 mango, cut in cubes
- 2 T toasted almond slices
Instructions
- Bring coconut milk to a boil. Add oatmeal and shredded coconut to coconut milk and reduce heat to low. Cook to oatmeal package instructions as time varies depending on type of oatmeal.
- Top with a dollop of yogurt, mango and almonds.
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