Ingredients
- 1 cup oats
- 1 can coconut milk 14oz or 400ml
- 4-5 cardamom pods or a pinch of cardamom powder see notes for substitutes if you don’t have cardamom
- 1/2 cup water
- zest from 1 lime
- 1 tsp of lime juice or more to taste
- pinch of salt
- 3 tbsp of honey plus more to taste to top the oatmeal
- 2 fresh mangoes or about 2 1/2 cups of cubed mango
- desiccated coconut or coconut flakes and/or other optional toppings
Instructions
- Peel and cube the mangoes.
- Blend the coconut milk, cardamom pods, and one of the cubed mangoes. Set aside the other cubed mango (we’ll use the second one for topping the oatmeal).
- To a pot, over medium heat, add the mango-milk mixture, salt, honey, oats, lime juice, and lime zest.
- Bring the oatmeal to a boil, stirring occasionally. Once it’s boiling, turn the heat to low and keep stirring for around 5 minutes or until you get the desired consistency.
- Serve it in your favorite breakfast bowl, topped with the remaining cubed mangoes, desiccated coconut or coconut flakes (optionally), and more honey to taste.
Notes
Oats – I used Scottish oats, but you can also use rolled oats or quick-cooking oats. If using steel-cut oats (not the quick-cooking steel-cut oats), you generally need to simmer for about 20 minutes. In this case, increase the liquid by adding another half cup of milk or water.
Cardamom – If you don’t have cardamom in your pantry, you can use 1 tsp of vanilla instead or some freshly grated nutmeg or a pinch of ground cinnamon. You could also omit this from the recipe, as the rest of the ingredients will still make a very flavorful oatmeal!