Mango oatmeal breakfast – a tasty, wholesome and creamy dish made with simple ingredients. It takes just 15 minutes to prepare and makes a filling breakfast to kick-start your day.

Not only is this mango oatmeal quick and easy to make, but it is also extremely versatile. You can customise it with endless variations, which helps to keep breakfast interesting and satisfying.

Ingredients

Oats: I’ve used rolled oats (old fashioned oats) in this recipe.
Milk: I used almond milk, dairy milk or any other plant-based milk can be used instead.
Fruit: Fresh mango has been used in this recipe. Feel free to use canned mango pulp and frozen mango chunks if they are not in season.
Sweetener: Maple syrup is used here to sweeten up the oatmeal.
Toppings: I used fresh mango, pumpkin seeds, melon seeds and sunflower seeds.
Spices: Green cardamom is used to enhance the flavour of cooked oatmeal.

See the recipe card for quantities.

Step By Step Instructions

Step 1: Place fresh mango chunks in the blender and process until smooth. Keep it aside to use later.

Step 2: In a saucepan, combine the rolled oats, milk and water.

Step 3: Bring it to a boil over medium heat stirring regularly.

Step 4: Cook for about 6-8 minutes or until oats are soft and absorb most of the liquid. Stir regularly to prevent oats from sticking to the base of the pan.

Step 5: Once it reaches the desired consistency, switch the heat off.

Step 6: Stir in crushed cardamom and maple syrup.

Step 7: Now add pureed mango and stir well until well combined.

Step 8: Pour the cooked oatmeal into a bowl.

Step 9: Now top it with pumpkin seeds, melon and sunflower seeds, peeled and chopped mango chunks.

Enjoy a warm bowl of mango oatmeal breakfast.

Check out another warm breakfast recipe on the blog – pumpkin oatmeal porridge.

Substitutions and Variations

Milk: You can substitute almond milk with any other plant-based milk such as oats or coconut milk.

Spices: Cardamom pairs perfectly well with mango, however, you can use cinnamon or nutmeg if you don’t have cardamom on hand.

Mango: You can use canned mango pulp instead of fresh.

Flaxseeds: Stir in a spoon of ground flaxseeds into oatmeal for extra fiber.

Storage

Store the leftover mango oatmeal or the extra portions that you prepared for another day in an airtight container in the fridge for up to 3 days. Let the oatmeal cool completely before you transfer it to a container.

Reheat oatmeal properly in a saucepan on the stovetop until piping hot before serving.

Tips and Tricks

Mango: Use ripe, sweet, and non-fibrous mangoes for the best taste and texture.

Thickness: The cooked oatmeal should have a medium-thick, porridge-like consistency. It will thicken further as it cools.

Sweetness: Add maple syrup according to the sweetness of the mangoes. If the mangoes are very sweet, you may need less maple syrup or completely skip it.

Looking for other breakfast recipes? Try these:

More Mango Recipes

KEEP IN TOUCH

Do let me know if you try this mango oatmeal breakfast recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?