Spiced Oatmeal with Banana, Mango and Toasted-Coconut Almonds

Total Time:
3 hr 15 min
30 min
2 hr
45 min

4 servings

  • Toasted-Coconut Almonds:
  • 1 cup sweetened shredded coconut
  • 1 1/2 cups skin-on whole almonds
  • 2 tablespoons honey
  • Nonstick spray
  • Oatmeal:
  • 3 cups low-fat milk
  • 1/4 cup unsulfured mild molasses
  • 1/4 cup packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly grated nutmeg
  • Kosher salt
  • 1 1/2 cups steel-cut oats
  • 1 ripe banana, sliced
  • 1 ripe mango, diced
  • 2 tablespoons finely chopped crystallized ginger
  • For the almonds: Preheat the oven to 325 degrees F.

  • 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.

  • Spread the almonds on the baking sheet and toast until fragrant, stirring once, about 5 minutes. Immediately transfer to a medium bowl, add the honey, and toss to coat. Add the coconut and stir to coat the almonds.

  • Line the baking sheet with parchment and spray with nonstick spray. Spread the coated almonds on the parchment and set aside for about 2 hours, until setthe almonds will remain slightly sticky. Coarsely chop the almonds before serving.

  • For the oatmeal: 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.

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

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