People ask me to post healthy and easy breakfast recipes all the time, especially tasty oatmeal recipes. Now, I love oatmeal. I can eat oatmeal with just a little water and some nuts and raisins thrown in. My husband, however, hates oatmeal with a passion. So, sometimes I try new ways to make disguised oatmeal breakfasts. Some of these work, some don’t. Like, seriously! Sometimes he will eat oatmeal without even realizing what it is. So I thought I will quickly post one of the most successful disguised oatmeal recipes in my family while I eat breakfast. I believe this recipe works because it gives a flattened rice texture, and tastes very close to the classic Bengali “aam doi cheere” (mango yogurt and flattened rice).
I use no sweeteners. For me the sweetness of the mangoes and coconut work fine. But you can totally add a little bit of sugar or honey if you like. A healthier way to sweeten the oatmeal would be to add 8-10 raisins. Also, adding a little chopped almonds will give a nice textural contrast. I use Greek yogurt, but feel free to use regular plain yogurt.
Oatmeal with mango coconut and raspberries recipe
Ingredients:
1/4 cup traditional or instant oatmeal
2 tbsp Greek yogurt
1 tbsp grated coconut
1/4 cup mango, diced
6 raspberries
Instructions:
Add oats to a cup and top it with the yogurt, mangoes, coconut and raspberries. Cover the cup with a cling wrap and store in the refrigerator overnight.
It is ready to be eaten whenever you are awake. Just give it a stir.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
Ei Dhrubaa, eta banabo bhabchhi (in a bid to eat healthy). One questions. Doesn’t the oatmeal get soggy it you keep it overnight along with the yoghurt? Or is it meant to be that way? Also, no scene of raspberries here. So no burst of colours. 🙁
Hi Pritha,
Well, oats are normally cooked in boiling water, but I am not one for cooking anything in the mornings when I am zombified. So, soaking the oats overnight fixes that problem. It won’t be soggy if you don’t stir it. Just let it sit in layers in the fridge. It’s ready to eat when you are. 🙂 For colors, perhaps you can use some other berries?