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Slow Cooker Tropical Coconut Oatmeal with Mango
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Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup steel-cut oats
  • 1 (14-ounce) can coconut milk
  • 2 cups water
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 large ripe mango, peeled and diced

Instructions
 

  • Add the steel-cut oats, coconut milk, water, shredded coconut, maple syrup, vanilla extract, and salt to the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours, until the oats are tender and the mixture has thickened.
  • Stir the oatmeal once more after cooking. Spoon into bowls and top each serving with the diced mango.

Notes

Stir the oatmeal well before serving because the coconut milk can separate slightly during the long cook. If you prefer a milder coconut flavor, use light coconut milk instead. Leftovers keep in the fridge for up to three days and reheat nicely with a splash of water or milk to loosen the texture.
Course: Breakfast
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board