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Oatmeal With Mango and Coconut

Oatmeal With Mango and Coconut
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Serves 1| Hands-On Time: | Total Time:


  • 2 tablespoons unsweetened flaked coconut
  • 1 serving quick-cooking or old-fashioned rolled oats
  • 1 tablespoon brown sugar
  • 1/2 cup mango, chopped
  • 2 tablespoons cashews, chopped


  1. Preheat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 3 to 5 minutes.
  2. Prepare the oats according to the package directions. Stir in the brown sugar. Top with the mangoes, cashews, and the coconut.
By April, 2013

Nutritional Information

  • Per Serving
  • Calories 560
  • Fat 20g
  • Sat Fat 10g
  • Cholesterol 12mg
  • Sodium 121mg
  • Protein 19g
  • Carbohydrate 78g
  • Sugar 43g
  • Fiber 8g
  • Iron 4mg
  • Calcium 340mg
What does this mean? See Nutrition 101 .

Quick Tip

Bottles of milk
For extra creamy and delicious oatmeal, cook it in a combination of half water and half milk (cow’s milk, soy milk, or almond milk). Serve with additional milk for drizzling.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.