Mangoes and Steel Cut Oats Recipe

By now, you might be tired of reading about my obsession with mangoes but to me, it is the perfect fruit with limited seasonal availability as its only downfall. I feel relived to see them still on display every time I visit an Asian supermarket (which seems to carry the healthiest ones). Lately however, their yellowness have become a bit duller, their blemishes more apparent, and their cheeks a little less plump. I’m still struggling with the idea that mango season in Vancouver is drawing to a close. So here is my tribute to mangoes and to show I was not joking when I said I have it with my oatmeal every morning.

Many people turn their noses up at oatmeal and see it as either an old-folks’ food or something force-fed to children. I know this because I used to as well. This misconception remains because many have never had real oatmeal. If all you’ve eaten is reconstituted oatmeal on a camping trip or the grey rolled-oat paste mom served when you were little, I don’t blame you for cringing whenever you hear the word. But after giving it a chance and putting in some time and effort, I now look forward to my oatmeal every morning.

Walnuts, pumpkin seeds, cinnamon, mango.
Click to view more mango oatmeal variations.
Hear my plea: do yourself a favor and buy some steel-cut oats. Buy it in bulk if you’re not convinced enough to commit to a whole bag or tin. If you prefer a creamier oatmeal, Scottish oats are also a good choice. The result will be a hearty, toothsome, and nutty bowl of oatmeal that envelopes whatever ingredients you bless it with. You don’t have to compromise flavor, texture and health benefits in order to save time with instant or quick rolled-oats. Here is how I do it.

Soak 1 cup of steel-cut oats in water overnight. The following day, empty the entire content into a pot and add water to meet the 1 part oats, 3 parts water ratio. Bring it to a boil, then lower it to a simmer. Place the lid on and let it bubble and simmer for about 20 minutes, stirring every now and then. Add more water if you prefer a looser oatmeal. When 20 minutes is up, throw on the lid, take it off the heat, and allow the residual heat to do its work.
I store the unflavored oatmeal it in the refrigerator and it lasts me for the week. All I do in the morning is scoop some into a bowl, microwave it for 3 minutes, and stir in my desired additions. Add less water when cooking the oats and stir in milk instead in the morning if you like.

I sweeten mine with honey but brown sugar and maple syrup are yummy too. For a treat, give sweetened condensed milk a try. Always remember a little pinch of salt!

There are numerous health benefits to eating oatmeal such as to reduce cholesterol and blood pressure. It is also packed with vitamins, minerals, and anti-oxidents. Since it is a good source of complex carbohydrate and fibre, it provides energy and keeps me feeling full all morning. Apart from that, it is delicious on its own and holds limitless versatility.

My favorite combination: Candied ginger, pine nuts, pumpkin seeds, and mango.
Click to view more mango oatmeal variations.

How do you like your oatmeal? I’m curious! I need more options once mangoes say bye-bye.

Click here to watch an excellent video to help overcome oatmeal misconceptions.

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