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Slow-Cooker Oatmeal with Mango and Coconut

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Serves 8

  • by Dina Cheney from Year-Round Slow Cooker

Perfect when feeding a crowd, this vegan breakfast will whisk you off to the tropics in the middle of winter. Make sure to purchase steel-cut (not whole) oat groats; if you can’t find them, go with steel-cut oats and cook them for less time. Both are available at natural- and gourmet-food stores. Feel free to add more coconut milk when reheating.

  • Cooking spray
  • 3 cups steel-cut (not whole) groats
  • One 33.8-oz. bottle thick mango juice drink, such as Looza
  • Two 13.6-oz. cans light coconut milk
  • 1-1⁄2 cups coarsely chopped sweetened dried mango slices
  • 1 cup shredded sweetened coconut
  • 2 tsp. kosher salt
  • 1⁄4 tsp. ground nutmeg
  • 1⁄2 cup macadamias, for serving (optional)
  • Chopped fresh mango, for serving
  • Grated fresh nutmeg, for serving

Coat the inside of the slow cooker with cooking spray. Combine all of the ingredients (other than the toppings), plus 4 cups water in the slow cooker. Cover and cook on low until tender, about 8 hours.

Meanwhile, toast the nuts in a dry, heavy frying pan over medium heat until golden brown, 3 to 4 minutes. Coarsely chop and set aside.

Ladle the cooked groats into individual serving bowls and top with the chopped nuts, chopped mango, and a pinch of nutmeg.

Year-Round Slow Cooker book
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