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Breakfast Mango Oats Porridge

I started 2017 with a promise to myself to eat cleaner (i.e. no processed foods and limit sugar and ‘bad’ carbs), while exercising on a regular basis. One of the ways to nourish body with goodness of healthy and natural ingredients is to have a good breakfast. So I found this super easy yet healthy, filling and yummy breakfast – mango oats porridge. It tastes more like a dessert so no complains here!


  • 4 tsp rolled oats
  • 2 tsp chia seeds
  • 1/2 ripe mango
  • dash of soy or almond milk
  • sprinkle of desiccated coconut


In a small bowl mix oats with chia seeds, and pour boiling water to cover the mix (but don’t put too much; otherwise, they will turn too runny).

Cover with a plate and wait until oats and chia seeds expand. In the meantime, slice mango by standing it on the cutting board and cutting lengthwise along the seed.

You will get an oval of mango flesh, which then can be cut in a checkerboard pattern. Just be careful not to cut through the skin. Last, take the oval and either scoop the mango squares with a spoon or push it inside out and cut off the chunks with a knife.

By now, the oats mix should be fully cooked and ready. If it turns a bit stodgy, add some soy or almond milk and mix well to create a smooth and creamy texture.

Next comes the fun part! In a bowl or glass lay few mango chunks at the bottom, add a teaspoon of oats mix. Then place mango chunks, followed by oats again. Repeat until you are done, leaving mango layer at the top. Sprinkle desiccated coconut on the top.

This breakfast mango oats porridge lasted me until lunchtime. And the taste was divine. Enjoy!



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