I may crave peanut butter and bananas hardcore during the fall and winter months, but during the spring and summer, I definitely crave a different flavor. I’ve noticed that everyone’s cravings change with the seasons*, and my oatmeal is no exception. These tropical, fruity, and citrusy porridge recipes I’ve been craving are lighter and more refreshing than my usual cozy bowls.
*But let’s be honest, peanut butter is appropriate 365 days a year.
For this recipe, I was inspired by these popsicles. I never would have considered salting a tropical recipe like this, but these popsicles were so visually appealing that I wanted to grab one from the screen and try it out. However, I’m perpetually cold (just ask the students who sweat to death in my classroom), so I had no desire to make popsicles. Then I thought, why not try it as oatmeal? So I did.
Although I prefer to salt my chocolate recipes, this was a fascinating flavor combo and I devoured it.
I originally thought the key parts of this recipe were the mango and coconut, and I was going to list the crushed peanuts as optional. However, after trying it both with and without the peanuts, I realized they were just as crucial. In fact, without the peanuts, the saltiness seemed a little odd.
Trust me, you need the peanuts. Without the peanuts? A little iffy. With the peanuts? Home run.
What you'll need:
- 1 cup coconut milk (preferably from a carton, not a can)
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 cup diced mango
- pinch of salt
- coarse salt, crushed peanuts, and shredded coconut for topping
How to make it:
- Bring coconut milk to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Add diced mango and pinch of salt and stir. (You can save some mango for topping, if you'd like.)
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk, shredded coconut, crushed peanuts, and a heavy pinch of coarse salt. (Tip: I toasted my coconut.)