Would you believe that I eat oatmeal literally every morning, but this is my FIRST oatmeal recipe on this blog?!? How the heck did I manage that?
But if I’m going to make this my first oatmeal recipe, I sure am glad I made it a good one. And of course there’s some inspiration behind it, so let’s get into that first!
Back at the end of June, my sisters and I spent a long weekend in Montreal celebrating her bachelorette and upcoming wedding. I honestly love traveling with my sisters because they have the exact same goals out of a trip: explore the city by foot and eat TONS of good food.
And that’s exactly what we did!
On Sunday morning, we started our day with brunch at Regine Cafe, this adorable french-inspired restaurant with lots of modern twists. The menu was packed with such unique and interesting dishes that it was so hard to even choose— aka the best kind of problem to have!
One of my sisters ordered their coconut mango oatmeal, topped with caramelized banana, sliced almonds, crunchy homemade peanut butter, and lots of toasted coconut flakes. It was seriously out of this world! PS If you want to see the original dish (it’s outrageous and amazing), check out this post.
So about this dish…
The oats were seriously creamy and packed with that bright coconut flavor, with bursts of fresh mango in every bite. They topped it with a caramelized banana that added that perfect bite of sweetness. And the homemade peanut butter was just ridiculous.
I was seriously swooning.
And it only took a few bites for me to say, “I’m totally recreating this as soon as I get home.” So that’s exactly what I did!
Now I definitely “healthified” this dish a little, using less sugar than the original version, but it is seriously SO SO good.
I used a mix of old fashioned and steel cut oats as my base, and cooked them in my favorite Toasted Coconut Almond Milk for that bright coconut flavor. I love using this mix of oats because it gives the dish that creamy, yet nutty texture, never too gummy like regular old fashioned oats can get.
Once they were cooked, I stirred in some fresh mango chunks and toasted coconut flakes. Then I topped the whole dish off with sliced banana, slivered almonds, more toasted coconut, and homemade chunky peanut butter.