A healthy taste of the tropics!! These vegan mango coconut oats are creamy, fruity perfection. Coconut milk oats mixed with a sweet mango sauce and topped with toasted coconut, more mango and bananas. This bowl is vegan, gluten free with GF oats, and naturally sweetened.
Random question that has nothing to do with the recipe today – have you guys done/heard of the color run!? It’s a 5k where you literally just run and people through colored corn starch at you. Sounds really weird, in reality is really fun. You may have caught my Instagram post – Joe and I did one Saturday. I’d highly recommend it, it was a super fun atmosphere – think kids, families, etc. Not high pressure like the marathon whatsoever! I was a little nervous about my knees and all that but I ended up feeling great. Sign up if you get a chance!
Now that the weather has been consistently nice here, all I can think is sun, sand, and tropical. That’s how this bowl of tropical heaven came along. Oats are always a staple for me – my favorite is these pancakes, but Joe taste tested this recipe and said they give the pancakes a run for their money! These vegan mango coconut oats are the perfect blend of tropical flavors – gonna close my eyes while eating this and pretend I’m on the beach…close enough, cause these oats are delish.
This bowl starts with coconut oats. Simply cook whole grain rolled oats with unsweetened coconut milk and ground flaxseeds – the flax gives the oatmeal an awesome thick texture and a richness it doesn’t have on it’s own – try them!
Once the oats are cooked, make the quick mango sauce – just two ingredients! Chop up about half a mango and blend with 2 tbsp of coconut milk. It’s almost like a jam consistency, but thin enough to swirl through those creamy, dreamy oats.
The last big component of these vegan mango coconut oats is of course, the coconut! You MUST toast it. Must. The flavor of unsweetened coconut is good, but the texture is sooo much better when you give it a little toast! It adds the perfect amount of crunch to the oatmeal. I simply put mine in a dry skillet on high heat, just until it browns and I can start to smell it. Couldn’t be easier! And no turning the oven on required.
Top your oatmeal with the toasted coconut, some fresh mango and bananas, and enjoy your visit to the tropics! The fresh fruit on top added the perfect amount of sweetness – this bowl is totally fruit-sweetened! Since mangos are so sweet it was the perfect balance with the creamy oats and toasty coconut. This is a prime summer breakfast. Counting down the days until I get my hands on some fresh mangos in the Bahamas!
If you try this recipe, let me know how it goes/what you think! Leave a comment or tag me @beamingbanana on Instagram. Happy baking!