Make the creamiest coconut steel cut oats with quinoa, coconut milk, and maple syrup topped with fresh mango and more coconut for a healthy high-protein vegan breakfast option.
The tropical flavors in this creamy breakfast bowl were inspired by the first trip Matt and I took together, to Costa Rica. We had the sweetest ripe mango and creamiest, freshest-tasting coconut. They're truly a match made in heaven.
But the good news is that you don't have to travel to a tropical location (as much as we'd all love to) to enjoy this delicious combination. This vegan oatmeal bowl unites creamy, dreamy coconut and mango in a warming and comforting breakfast for any weeknight morning.
How to Make Coconut-Mango Oatmeal Bowls
This dreamy and healthy breakfast bowl comes together with just seven ingredients (including water) and one pot on the stove.
- Steel cut oats. I love Bob's Red Mill oats. Steel cut oats cook up creamier and softer than other varieties of oats. Plus, they have even more protein.
- Quinoa. My favorite ingredient, of course! Quinoa adds a layer of nutty flavor and even more plant-based protein to these bowls.
- Coconut milk. For the creamiest, thickest oats, use full-fat canned coconut milk. Or if you prefer a lighter breakfast, you can use light coconut milk or milk from a carton.
- Maple syrup. I recommend pure maple syrup for the best flavor.
- Mango. Make sure your mango is nice and ripe! Give it a gentle squeeze, it should have some give to it.
- Coconut flakes. On top of your bowl, these add crunch and another layer of coconut flavor.
Steel Cut Oats. vs. Old-Fashioned or Rolled Oats
While I usually use rolled oats for my oatmeal bowls, steel cut oats are a nice treat. They're made with a slightly different processing method and therefore have more of the bran attached. For this reason, the steel cut oats take a bit longer to cook. But the wait is worth it!
Steel cut oats soak up the cooking liquid, in this case coconut milk, better than rolled oats. And this way, they turn even creamier and more satisfying.
Are Steel Cut Oats Gluten-Free?
If you have celiac disease or avoid eating gluten, I have some good news: Bob’s Red Mill makes a CERTIFIED gluten-free version of steel cut oats! These oats are guaranteed to be free of cross-contamination with gluten-containing ingredients.
Make-Ahead Steel Cut Oats
You can make a double (or even a triple) batch of these oats and enjoy them all week long!
Store them in an airtight container for up to five days. You can enjoy them cold with your mango and coconut on top. Or, if you prefer warm oats, reheat them on the stove or in the microwave. If they're thicker than you'd like, add more coconut milk until they reach the creamy texture you're looking for.
More Healthy Oatmeal Bowl Recipes
Creamy Coconut Steel Cut Oats + Quinoa with Mango
- 1/2 cup Bob's Red Mill Steel Cut Oats
- 1/2 cup quinoa
- 2 cups coconut milk
- 2 cups water or more coconut milk
- 1/4 cup maple syrup + more for topping
- 1 mango diced
- 1/4 cup coconut flakes
- Add steel cut oats, quinoa, milk and water into a small saucepan. Bring to a boil then reduce to simmer and let cook for 18 - 20 minutes until thick and creamy.
- Stir in the maple syrup and transfer to bowls.
- Top with mango and flaked coconut (and a drizzle of maple syrup if you'd like) and enjoy immediately.
14 comments on “Creamy Coconut Steel Cut Oats + Quinoa with Mango”
This is the perfect breakfast! Love tropical flavors and I’m eating a mango as we speak 😉
Oh yum! I can’t wait until more fruit is in season – it’s all I’ll be eating!
I would love it if you included the nutrition analysis with your recipes, or am I just not looking in the right place?
I actually don’t share the nutritional breakdown because I don’t like to focus on the amount of calories or fat – it’s rather the quality of ingredients and nutrients that are in each recipe that I care about 🙂 There are tons of online calculators you can use that will give you that info tho – just a quick Google search should bring up quite a few options. Good luck!! xo
Good morning! I had a tropical breakfast this morning too, but mine was a chia seed breakfast pudding with mango and pineapple! This recipes sounds great…question! Do you use canned coconut milk (and if so, full fat or nonfat?) or the refrigerated one in a carton (sweetened? unsweetened?) So many choices these days, and some bloggers specify if it matters…tx!
Hi Laura! Yum that sounds delicious 🙂 I purposely didn’t put the type of coconut milk because you can use whichever you want! And if you’re not a coconut fan, you could use any other milk as well. It’s a super adaptable recipe!
This looks fantastic! I love the tropical flavors you have going on here, and I’ve never used coconut milk to make oats before. YUM!
I’m such a fan of quinoa, but I’ve never had it for breakfast. This looks sooo good and healthy too, yum!!!
The recipe looks so comforting and energizing, but I have to say that you two are just adorable together! Happy 5 years and many more to come…
Combining quinoa and oats is a brilliant idea! I even have a mango on the counter.
Anything with oats is a sure bet for me! This looks awesome! Healthy and tasty! Happy 5 years!
This takes oats to a new level. LOVE the mango and the coconut milk!
I just made this with a couple of tweaks and had to stop and take the time to leave this comment! This was so enjoyable! I didn’t have the right oats or quinoa so, I used extra thick rolled oats and quinoa flakes. It cooked in about 12 minutes. Was thick and smooth and creamy! Consistency reminded me of the cream of wheat that I used to love when I did gluten. The maple syrup is the perfect touch for this. And mango. I did not have any flaked coconut so I used some coconut mana on top which just added to the smooth and creaminess of it! This is going to be one of my new favorites I will definitely be making this again in the future!!
I’m so glad you liked it!! I love this oatmeal!