Mangoes and Steel Cut Oats Recipe

Posted by on May 20, 2009

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.
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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.
Click to view more mango oatmeal variations.
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.
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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.
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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.
Click to view more mango  oatmeal variations.
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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  • Ken

    OK, you know how much I love mangoes, now you’ve convinced me to buy some steel-cut oats when I go grocery shopping next. Oatmeal always seems like one of those hearty dishes that I would like, but I don’t. However, I’ve never had the real thing! So, I’ll give it a shot, with mango on top!

  • Mel (admin)

    Yay! I won one over :) Let me know if it changes your mind.

  • The Gastronomista

    Wow, you must have a way with the knife to get those mangoes so pretty like that. Okay, so I went to the Farmers Market and bought some spring greens that were all kinds of things, endive, mache and arugula etc and a mango and I cut up the mango and put it on the greens with a squish of fresh lime. It was simple yet perfect. Now about that oatmeal??

  • Carolyn

    Sounds like a great breakfast to me. And no, I’m not sick of listening to you talk about mangoes. How else am I going to know what to do with the now 8 mangoes I have on my counter. The trees are prolific in our neighborhood!

  • Tangled Noodle

    You are preaching to the mango and oatmeal choir! Mango is my favorite fruit – I only wish I had access to as many varieties as you do in Vancouver. I love steel cut oats but use good ol’ Quaker Oats for my daily fix. My preferred preparation? Chocolate! I use cocoa powder and chocolate soy milk – simply yet oh-so-cocoa!

    But your variations (those wonderful nuts and seeds!) are so delicious – I’ve got to try them!

  • Stumptown Savoury

    I bet it would be delicious using some coconut milk and palm sugar, especially if you did the overnight soak in coconut milk rather than water. Now I’m going to have to go back to the store and get oats and mangoes.

  • Danica

    YUM! I love steel cut oats and always put peaches and blueberries in mine. I definitely need to give mango a shot. Thanks!

  • Pink Foodie

    Great recipe and wonderful photos. Steel cut oats are one of my favorite things to eat. It’s unfortunately it’s takes a bit to cook, otherwise I would have it every morning.

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  • meatless mama

    mmmm, love oatmeal and mangos, looks fabulous!

  • Jessie

    great oatmeal recipe! That looks really healthy and yummy.

    I love cinnamon spice oatmeal and sometimes I add a teaspoon of peanut butter for some extra protein.

  • Ganges

    I only knew to make oats porridge. Now I know a fantastic recipe. My kids also will eat oats if i tried this with mangoes. Thanx

  • MaMely

    those are perfect-looking mangoes. ohhh how I love magoes. they are celestial fruits are my favorites of all the fruits.

  • DJ Karma

    Your mango pictures are so beautiful! I’m one of those wierd kids that never really had a problem with oatmeal- it looks even better with your toppings.

  • Candy

    You know…I just made thai sticky rice with mango, and as I ate it I thought this sorta resembles oatmeal. Oatmeal would’ve been alot easier than sticky rice. What a good idea. And I love oatmeal.

  • Dallas from Bitchin’ Kitchen

    I am a HUGE fan of steel-cut oats. I usually eat them with walnuts, dates, and a tiny drizzle of maple syrup. But the idea of putting gorgeous mango on top never occurred to me. Yum! And I love your idea of soaking the oats overnight. I will give that a try. Have you ever tried slow-cooking them overnight in a crock pot?

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  • Rico

    Love mango …so loved dish :) Rico-Recipes

  • Timothy Low

    This is my first visit to your site, linked from FoodBuzz and I must say, you have a serious obsession for mangoes. And for the good reasons too. Love your site ….

  • Joy~Winner-or-Whiner

    How did u cut that mango so perfectly?:)I can’t get enough uses for pine nuts.

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  • foodhoe

    reading the title, I though yuck, but that actually looks very good.

  • sangeeta khanna

    mangoes n oats,this is a fabulous combination……all my fav ingredients…..i like to combine oats with different textures n flavors.

  • Sean

    I have been enjoying mangoes lately too. Minced fresh ginger is also nice with it. But DON’T use a microwave; it kills all the nutrition you are working for.