Tropical Oatmeal

The Black Cat Kitchen
by The Black Cat Kitchen
5-6 servings
20 min

It is pretty difficult to photograph oatmeal and make it appear enticing enough to eat. Usually it comes down to some interesting toppings as oatmeal generally looks like mush. But it's so good! Oatmeal is such an easy meal to prep and have ready to pull out of the fridge at any point whether it's breakfast or a snack or even brinner (breakfast for dinner, anyone?). Most of us have it on-hand in a cabinet and it does not get as much air time as it should. I have another savory oatmeal recipe I have for when I am sick which is essentially chicken stock and herbs-SUPER easy, but I digress. Today we are looking at oatmeal of the sweeter variety.

I have been dreaming of the beach and tropical beverages and the warm spring weather we have been having really had me interested in making somewhat tropical items that are not a muffin or cupcake or dessert-which is my usual go-to.

This oatmeal is simple enough using coconut milk for most of the base, pineapple, mango, and coconut throughout and topped with crunchy toasted coconut and pepita seeds (my personal favorite). Feel free to add whatever fruit/nut/seed toppings that sound good to you. I think this would be wonderful with some chia seeds swirled throughout and maybe some toasted slivered almonds or pistachios as well!

Enjoy :)

For more recipes and photos, follow along on Instagram:

Recipe details
  • 5-6  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info
Tropical Oatmeal
  • 1.5 C frozen mango, (or about 2 medium fresh mango, peeled and diced)
  • 1 C of pineapple (fresh or frozen or canned works-drain extra juice from canned if using)
  • 1 can unsweetened coconut milk
  • 2 C water
  • 1 3/4 old fashioned oats
  • 2 tsp fresh minced ginger
  • 3/4 C sweetened coconut + 1/2 C for toasting/topping
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 4 Tbsp pepita seeds (optional topping)
Tropical Oatmeal
In a medium saucepan, combine oats, mango, pineapple, coconut milk, water, 3/4 C coconut, ginger, vanilla, and salt.
Bring to a boil and then reduce heat to simmer for about 10 minutes until oats are tender. (If using fresh fruit, you may need to add a bit more water, just look to see how thick your oats are getting and adjust according to preference).
Serve topped with toasted coconut, pepitas, and fruit.
  • I make this super quickly using frozen mango, but you can certainly use fresh!
  • Reserve some fruit for topping if you would like
  • I like my oats thicker, so add a bit more water during cooking if you like yours more thin.
The Black Cat Kitchen
Want more details about this and other recipes? Check out more here!