Oatmeal Mango Lassi is a perfectly delicious smoothie to drink the same day or the next day. The steel cut oats add a delicious, nutty flavor to the lassi.
I received samples from Torani for this #BacktoSchoolTreats week recipe. All opinions are mine alone.
I have never had a mango lassi. Well, I take that back. I might have had a taste of one MANY years ago. I don’t remember what it tasted like. “So, why are you sharing one on your blog,” you ask? Because I’ve made many an oatmeal smoothie and I love mangoes. It was only a natural conclusion that one day I would make one for my blog.
I know I’ve talked about how much I love steel cut oatmeal. Not only for regular oatmeal, but for smoothies and even use it similar to risotto in savory recipes. I even made a savory baked oatmeal with apple cheddar and sausage for another week-long event. You guys, that was awesome. I ate it for breakfast three days that week. So, you can make more than oatmeal out of oatmeal.
For those that don’t know…
All oats in their raw form are called groats. They’re the true, unaltered form of oats. Those groats are then roasted which gives them not only their nutty flavor, but also makes an enzyme null and void that typically makes oats go rancid. Therefore steel cut oats can stay in your pantry for long periods of time.
Steel cut oats are simply the groat, after it’s been roasted, that has been chopped into smaller pieces. This is where the pinhead oats name comes from. Those pieces sort of resemble a pinhead. Speaking of names, steel cut oats are also called Irish oats or coarse oatmeal.
Moving further down the processing line, rolled oats are the steamed groat that has been … ROLLED! You guessed it! They’re also called whole oats or old-fashioned oats and make the best cookies! You can also make killer granola and other tasty treats.
Finally, there’s instant oats. These suckers are pre-cooked, dried, and rolled to make them thinner than rolled oats. They’re the fastest to cook but can become mushy pretty quickly. Which, for a quick bowl of oatmeal in the morning, is okay with me. Sometimes, I make the instant oats and then make some oat cakes out of that. If you haven’t tried that, you should. They’re pretty good.
Okay, enough about the different types of oats.
I’m sure y’all have put the rolled oats in your smoothies before. But I ran out of rolled oats once and thought I’d try the steel cut variety in my smoothie. I have never gone back. I’m not kidding. Yes, they make the smoothie a little, dare I say chewy? But a person gets bored with just drinking a smoothie for breakfast. I enjoy the little nutty bits of goodness that’s in there. And, when they sit in the fridge overnight, they’re perfectly tasty and delicious.
This is why I’ve put the Flahavan’s steel cut oatmeal in this mango lassi. Because I’m having it for breakfast, it’s sat in the fridge overnight, and because I am a total steel cut oatmeal hoor. I’ve used them in unconventional ways which I should share on my blog. Besides the baked version, the oatsotto is pretty darned good. Look for that recipe on the blog soon-ish.
This oatmeal mango lassi has ALL THE FLAVS! There’s the nutty oatmeal, the creamy yogurt, the sweet mango, the slight caramel flavor from the Torani, and finally the icing on the cake with the cardamom. Oh, I’m a total cardamom hoor, too. It’s the one spice I could put on everything and love it. I’m not kidding. It’s one of those that be sweet OR savory easily.
Okay, y’all. I’m here to tell you if you’re not peeling your mango on a glass, you need to start. I didn’t believe it at first, but it’s the only way I will feel mango. You simply the halved piece of mango on the rim of a glass and gently push down. The peel ends up on the outside and the flesh ends up on the inside. It’s really that simple. Even if you come across a tough peel, you can just run the mango down the glass again. It took me about 2 minutes to peel the three small mangoes I used for this oatmeal mango lassi.
I used the little golden mangoes for this lassi. I think they have better mango flavor than the larger, orange ones. Not that I don’t love those, too. It goes peaches, then mangoes, then watermelon, then all other fruits. That’s the order of enjoyment where fruit is concerned. Just in case you were wondering.
Either one you use, just make sure they’re ripe and delicious. These were a little on the tart side, so I added a little extra caramel sauce to make up the difference. You could easily add some honey to the mix if you’d rather. But since I had the caramel sauce in there anyway, which is so darned good by the way, I didn’t mind adding a little extra.
So, you have the nutty oatmeal, the rich caramel, the sweet mango, and the creamy yogurt in this delicious oatmeal mango lassi. It’s a great breakfast for those on the go or a great afternoon snack when the kids get home. You know they’re getting healthy goodness in a delicious smoothie.
Make sure to check out what the rest of the bloggers are sharing today. Enter the giveaway! And make sure to follow Torani and Flahavan’s. It will give you a head start on the giveaway entries.
- 1 cup chopped mango
- 1/2 cup Flahavan's steel cut oatmeal
- 1 cup nonfat yogurt
- 1 cup milk
- 2 tablespoons Torani caramel syrup
- 1/2 teaspoon ground cardamom
- Combine all ingredients in a blender, Process until smooth.
- Serve immediately or store and search for breakfast in the morning.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Snacks:
Chocolate Covered Honeycomb Candy from Hezzi-D’s Books and Cooks
Funfetti Rice Krispies Treats from Kelly Lynns Sweets and Treats
Mochi Donuts with Salted Caramel Glaze from Simply Healthyish
On the Go Granola Pouch from Jen Around the World