Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

 

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?

Who knows.

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!

 

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

 

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.

 

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

 

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!

 

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

 

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.

HOLY COW. Flavor explosion right here! As always, if you get a chance to try this recipe, tag me on Instagram or Facebook— I absolutely love seeing your takes on these creations!

 

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter {dairy free, gluten free} || pumpkinandpeanutbutter.com

Tropical Coconut Oatmeal with Mango and Crunchy Peanut Butter

Serves 2-4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan
Meal type Breakfast

Ingredients

  • 1 cup toasted coconut almond milk
  • 1 cube water
  • 1/2 cup steel cut oats
  • 1/2 cup old fashioned oats
  • pinch of salt
  • 1/2 cup coconut flakes (thick cut)
  • 1/4 cup slivered almonds
  • 1/2 mango, chopped
  • 1 banana, thinly sliced
  • 1/2 cup peanuts
  • 1 teaspoon coconut sugar

Note

*I used Califia Farms Toasted Coconut Almond Milk, but feel free to use half almond milk, half coconut milk if you don't want to use this brand

Directions

Step 1
Pour milk, water, a pinch of salt, and two kinds of oats into a medium sized pot. Bring to a boil, then turn down to a simmer and cover. Cook for 20-25 minutes, stirring every 5 minutes and scraping the sides of the pan so the oats don't stick. Oatmeal is done when the consistency is thick with just a little bit of liquid left (like a porridge).
Step 2
While the oatmeal is cooking, preheat the oven to 350 degrees F and spread coconut and slivered almonds across a baking sheet. Toast for 5-7 minutes, or until just turning golden. Remove from oven and set aside.
Step 3
Also while the oatmeal is cooking, place almost all of the peanuts into a high speed blender, reserving about 2 tbsp. Puree peanuts until they release all their oils and turn into a smooth nut butter. This only took about 1 minute in my Vitamix, but it may take a few more minutes depending on your blender. Pulse in 1 tsp of coconut sugar and the reminder of the peanuts so that the nut butter has a crunchy consistency.
Step 4
Once oatmeal is cooked, stir in a large handful of toasted coconut and chopped mango chunks. Pour into bowls and top with slivered almonds, sliced banana, toasted coconut, and a big dollop of homemade crunchy peanut butter!

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pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

    • Me too!! I’m so glad you like it! I seriously make this recipe like 4x a week now lol

    • Isn’t it amazing?!? I’ve never tasted an almond milk like it. Hope all is well with the big move!

    • Aww thanks Rachel! It is seriously SO delicious— I’ve made it so many times already!

  1. Liz! This looks so good. I’ve gotten out of my oatmeal habit (with moving and all) but this definitely makes me want to get back on the train! LOL even though it is funny to be excited to eat oatmeal I definitely am. xo

    • I totally understand the excitement about oatmeal! You definitely have to give this a try— I think you’ll LOVE it!

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