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Spiced Oatmeal with Banana, Mango and Toasted-Coconut Almonds

A breakfast oat bowl with bananas, buts and fruits
Prep Time
30 min
Cook Time
45 min
Yields
4 servings

The banana, mango and coconut almonds in this recipe provide a bright, flavourful contrast to the warm spices of nutmeg, cinnamon, ginger and cloves.

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ingredients

Toasted-Coconut Almonds

1
cup sweetened shredded coconut
1 ½
cups skin-on whole almonds
2
Tbsp honey
Nonstick spray

Oatmeal

3
cups low-fat milk
¼
cup unsulfured mild molasses
¼
cup packed dark brown sugar
1
tsp ground cinnamon
1
tsp ground ginger
⅛ tsp ground cloves
⅛ tsp freshly grated nutmeg
Kosher salt
1 ½
cups steel-cut oats
1
ripe banana, sliced
1
ripe mango, diced
2
Tbsp finely chopped crystallized ginger
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directions

Step 1

Preheat the oven to 325ºF.

Step 2

Spread the shredded coconut on a baking sheet and toast until light golden brown, stirring a few times, about 7 minutes. Cool slightly, then transfer to a blender or food processor and process until coarsely chopped.

Step 3

In a medium saucepan, whisk 3 cups water with the milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Stir in the oats, return to a boil and then lower the heat to maintain a simmer. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 30 minutes; the oats should be very cream. Add more water if the mixture becomes too dry and the oats need more cooking time.

Step 4

Divide the oatmeal among four serving bowls and top with banana, mango, crystallized ginger and chopped almonds. Serve hot.

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