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.
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.