Coconut Milk Oatmeal with Mango

There's a little spot right under the Blue Line, Vella Cafe, that I've been frequenting for a little bit now. Not only is it the home of the Vegetarian Bahn Mi sandwich of my dreams [rhapsodized about here and here], but they have some might fine breakfast choices as well.

One thing I've noticed on their wall-mounted menu is Coconut Milk Oatmeal. I was intrigued certainly but unwilling to shell out the 5 bucks or so to try it there, and decided instead to make some myself. Oh boy, this stuff is good. I added some mango in an homage to a delicious dessert - Mango Sticky Rice - that I have been enjoying as of late.

Coconut Milk Oatmeal with Mango (serves 1):

2/3 cup old-fashioned oats

1/2 cup Lite coconut milk, plus additional water to get liquid up to 1 and 1/3 cups

1/2 tsp. salt

1 champagne or manila mango cut into bite-sized slices (if using a standard mango, use only half)

2 tbsp. brown sugar

Mango juice or water to cover

Additional brown sugar as desired

Begin by preparing your mango and combining it in a bowl with the 2 tbsp. brown sugar and enough liquid to dissolve the sugar and cover a majority of the fruit. Set aside so that the mango can absorb a bit of the additional sweetness, tossing every now and again so that every piece has a chance to macerate. 

Prepare your oatmeal as you would with any other liquid, by bringing the liquid to a low boil and adding in the oats, stirring occasionally (and adding additional liquid if necessary) until the mixture can coat the back of spoon and the oats have begun to break down a bit. [Additional instructions here, if you please]

Once the oatmeal is ready, strain the fruit and place it atop the oatmeal with a bit of extra brown sugar if you wish.