Tag Archives: tropical
There’s something you should know about mango in baked oats. Mangoes pack a lot of moisture, so the oatmeal does not get quite as cakey as it would with a banana or zucchini, and reducing the amount of liquid does not seem to help completely. It will remain spongey on the inside, like a bread pudding. (It ain’t a bad thing!)
Every time I use mango in oatmeal, I get upset with myself for not doing it more often. IT IS SO GOOD. I know I flip-flop on this often, but I think mango might be my favorite fruit. *drools*
- [reads] this article that interviewed me and Oatmeal Enthusiast alum Tyler about #oatmealartist and #oatporn
- [tunes] “Trying Not to Love You” by Caroline Smith
What you'll need:
- 1/4 cup milk of choice, or mango juice
- 1/3 cup diced mango
- 1/2 cup rolled (old-fashioned) oats
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp semi-sweet or dark chocolate chips
How to make it:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick spray.
- In a medium mixing bowl, add milk and diced mango. Semi-mash the diced mango with a fork.
- Add oats, baking powder, and salt. Mix until combined, mashing mango more if desired.
- Stir in chocolate chips.
- Pour into baking pan (top with more chocolate chips if desired) and bake for 20-25 minutes.
Just an FYI:
Ingredients (other than chocolate chips) can be blended together in a food processor if desired. Stir chocolate chips into the batter and then bake in ramekin as usual.
You know what’s extra great about this recipe? It’s a really simple oatmeal topped with a really simple PB2. The oatmeal is oats + mango, and the topping is PB2 + Sriracha. Maravilloso, right?!
Spicy mango is kind of an obsession of mine. I guess that’s why I have a Spicy Mango Oatmeal and a Mango Cayenne Smoothie. And I make mango cayenne kombucha. And I eat Chile-Spiced Dried Mango from Trader Joe’s on the reg. So when I thought of this Sriracha PB2, it was not even a question which fruit I would use in my oatmeal.
POSTED IN: 5 ingredients or less, mango, nut butter, pb2, peanut butter, spicy, toppings, tropical
I thought I had cured Papaya Anxiety™️ with my Piña Papaya Oatmeal, but it turns out I was just getting started. Best. Papaya. Recipe. Yet. This combination of three tropical fruits is stellar. Mango is a winner, always. Papaya plays off the mango beautifully. Dragon fruit adds an unobtrusive sweetness that merely enhances the mango.
Basically, this is Destiny’s Child, and mango is Beyonce, and papaya and dragon fruit are there to round out the party.
I will not rest until I add cardamom to every single thing I can think of. One day I will have an entire cardamom section of my blog. <3
I’ve been wanting to make my own nut butter recipe for a while, but I hate the feeling of seeing all my nuts disappear in a matter of seconds; one minute I have a mason jar full of pecans, and the next they’re gone. Because I ordered a massive canister of cashews from Amazon, and I don’t eat them very often, I realized this was my chance! (more…)
“Piña papaya” is the most delightful phrase that you will ever say, and you know it. It is basically a two-word poem. I can’t stop saying it. Or singing it.
Are you a papaya fan? Here’s one for you. Do I even need to convince you? This oatmeal is loaded with fresh papaya chunks and paired with its tropical cousin, the beloved pineapple. What more is there to say??
Are you on the fence about papaya? Yeah, me too. So for you, let me tell you how I feel about this recipe to convince you to try it.
Look, I get it. You want to like papaya. You love mango, you love pineapple, you love the blue bag of Skittles, and you love ordering tropical smoothies. In your mind, you believe you should love papaya, but when you try it fresh–on its own–there’s a moment of disappointment when you realize it’s not mango. I get you. But this recipe will change your mind, and here’s why.
I guess it’s kiwi(fruit) week! Probably because I was at my parents’ house and I convinced my mom to buy me some kiwi, and I figured I should probably finish it all before I flew back to New York. 🙂
I also convinced her to buy me these cherries. Notice a theme?
My recipe calls for dried orange peel, which is my latest discovery. It adds such a natural and subtle brightness to foods (and is much less potent than, say, lemon or orange extract). I think it’s a great way to add flavor instead of resorting to sweeteners. (more…)
Okay, I’m relish-obsessed. I definitely go through phases with my food. There was 2012’s baked oatmeal phase. 2013’s overnight oats phase. 2014’s breakfast cobbler phase. 2015’s zucchini phase and flavored PB2 phase. Apparently, this is my relish phase.
If you haven’t experienced the relish merriment yet, let me try to convince you: the small pieces of fruit make it easy to eat because you can scoop up a little bit of fresh and flavorful relish for each bite of porridge. Relish also adds a unique and interesting twist to a simple porridge, or it can amp up the flavor if the fruit you’re using loses its punch when cooked into oatmeal (e.g. kiwi, peach, melon). (more…)
I love lychees (and more specifically, lycheetinis?), but I had never purchased one, cut into it, and eaten it fresh–until this month. I’m not sure why, but I found it incredibly intimidating.
Speaking of lychees, if you’re ever in Boston, go to the My Thai Vegan Cafe in Chinatown. It’s on the second floor (up a rather creepy staircase). Order the lychee bubble tea. You’ll thank me. ¡De nada! (It’s actually what inspired my Lychee Coconut Overnight Oatmeal.) (more…)
I used to think nut butters didn’t work with tropical fruits. I’ve recently decided that you can make nut butters work with anything if you’re determined enough. The best part about adding a nut butter to a tropical oatmeal is that it brings some earthy, hearty warmth to an otherwise bold and tangy porridge.
Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!
This week’s theme is tropical!
- Tropical Coconut Mango Energy Balls by Chelsea’s Healthy Kitchen [raw, almost vegan–contains honey]
- Crunchy Granola Cups with Yogurt, Kiwi, & Mint by Joanie Simon [vegetarian]
- Mango, Kiwi, & Spinach Smoothie by Very Breakfast [vegan]
Put your shades on! I didn’t hold back on the colour this morning! This breakfast bowl has an almond vanilla and flaxseed oatmeal base with the following toppings: strawberries, pineapple, grapes, kiwi, chia seeds, hemp hearts and coconut. Fun to eat! So-oooo tasty, too! I’m going outside now to enjoy the sunshine and the SNOW!! I hope that you’re enjoying your day, too! ??⛄️ #whatsforbreakfast