Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

Get the recipe

Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

Get the recipe

Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

Get the recipe

Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

Get the recipe

Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

Get the recipe

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

Get the recipe

German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

Get the recipe

Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

Get the recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

Get the recipe

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

Get the recipe

Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

Get the recipe

Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

Get the recipe

Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

Get the recipe

Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

Get the recipe

Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

Get the recipe

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

Get the recipe

Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

Get the recipe

Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

Get the recipe

Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

Get the recipe

Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

Get the recipe

Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

Get the recipe

Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

Get the recipe

Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

Get the recipe

Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

Get the recipe

More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

It’s super simple, with frozen tropical fruits, an orange (one of those Cuties, peeled and thrown on in, is perfect), almond milk, banana, and spinach or kale (or a bit of both).

Table of Contents

• The Story Behind the Recipe
• Tropical Green Smoothie Ingredients
• How to Make It
• More Green Smoothie Recipes

The Story Behind the Recipe

I know smoothie recipes – and especially green smoothie recipes – are super commonplace and easy these days. So does the world really need another?

Good point, self. The truth is, sometimes you (I) happen across a particularly delicious combination and you (I) know you (I) won’t remember the combo. So you (I) decide you’d better publish it on your (okay I’ll stop now) food blog so that you can keep the recipe forevermore.

And here is why, in 2019, you’re seeing another recipe for a dadgum green smoothie: The Tropical Green Smoothie!

This one is entirely drinkable – so drinkable, my smoothie-averse kiddo declared it yummy! That’s saying something (those of you who know my daughter and me know that’s really, really something).

Tropical Green Smoothie Ingredients

It’s super easy to have all the ingredients on hand, because the pineapple and mango just hang in your freezer, and if you’re like me, at least in the wintertime you always have those easy-peel, super sweet oranges on hand (but it’s always nice to have oranges hanging out anytime of the year).

Add in a banana, almond milk, and some greens and viola!

• Kale or spinach – both are great! I like baby kale in smoothies.
• Frozen pineapple & frozen mango – both easy to find in the freezer section at both grocery stores., chunked and ready to add to your blender! Perfect.
• Orange – peel it and drop it in whole!
• Banana – no need to freeze it first because your pineapple and mango were frozen. Perfect!
• Almond milk – but any plant based milk will work.

Another green smoothie recipe! (I promise, this tropical green smoothie is worth a try.

How to Make It

Add all of the ingredients to a high-speed blender and blend until pureed. That’s it! If you need a little more milk to get everything moving, feel free to add more a bit at a time until perfect.

More Green Smoothie Recipes

• 4-Ingredient Mango Green Smoothie
• Mango Coconut Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

Print

Tropical Green Smoothie

Our absolute favorite green smoothie. This one's sweet and so tropical tasting its nickname is "Green Sunshine Smoothie!" It's only green in looks though – you can't taste the kale or spinach at all!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Calories 279kcal

Author Kare

Ingredients

• 1/2 cup kale leaves baby kale, or baby spinach (packed)
• 1/2 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 whole small orange or 1/2 large orange, peeled
• 1 medium banana peeled
• 1/2 – 3/4 cup unsweetened almond milk or milk of your choice

Instructions

• Add all ingredients, starting with 1/2 cup milk, to a high-powered blender and blend until smooth. If your smoothie is too thick, add a bit more milk until it blends smoothly.
• Divide between one or two glasses and serve.

Nutrition

Serving: 1g | Calories: 279kcal | Carbohydrates: 67g | Protein: 5g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 925mg | Fiber: 9g | Sugar: 46g | Vitamin A: 2360IU | Vitamin C: 159mg | Calcium: 255mg | Iron: 1mg

The post Tropical Green Smoothie appeared first on Kitchen Treaty.

We just returned from an incredible vacation in Palm Springs. Blue skies, 90 degrees, warm pools, margaritas, mermaid Barbies … yeah, I’ve gotta admit to far more Barbie than margarita, considering our preschooler was in tow, but nonetheless. Ahhhhh.

Here in Seattle, winter wasn’t necessarily the coldest, but it was certainly a wet one. Luckily, the sun came out for our first couple of days back, and I’m just experiencing spring fever all around.

I created this Toasted Steel-Cut Oats with Coconut & Tropical Fruits in mid-January, when the world was much more gray, and food with a tropical vibe was feeling a bit like salvation.

The super-simple oatmeal itself doesn’t necessarily need to be covered in tropical fruit, but it’s certainly a nice addition. The base recipe for the oats is a bit of a discovery in itself – creamy and full of flavor. One of the secrets is to toast your steel-cut oats in a pinch of coconut oil before you start simmering it. This really helps bring out the toasty flavor of the oats – a bit of a game-changer when it comes to the steel-cut variety.

Then, the oats are simmered with coconut milk and water, and flavored with a bit of vanilla at the end of the process. I try to add very little sweetener to my morning oats, but I found a tablespoon of pure maple syrup added to the whole batch made a nice difference.

And finally, the toppings. Nuts, raisins, seeds … really anything goes. But this combo of mango, papaya, and coconut is pretty dang nice. Sunshine on the table, if not in the sky.

(more…)

The post Toasted Steel-Cut Oats with Coconut & Tropical Fruits appeared first on Kitchen Treaty.

Originally published nearly three years ago on February 28, 2013, this mango coconut green smoothie has remained my favorite, the grand poobah of smoothies. It’s creamy and sweet (but not too sweet), energizing, tastes like a splurge, and it sports a tropical vibe that helps brighten up the darkest winter day. So I thought I’d take some new pictures and re-share this Vegan Mango-Coconut Green Smoothie recipe – my very favorite smoothie recipe! 

—

So, I realize I’m several years late to the party here, but I’ve finally discovered yoga.

It’s, like, a trip to the spa for a massage. Except you do it yourself, it’s cheaper, and you feel even better afterwards. I’m taking very beginner level classes – no impossible pose attempts in front of depressing mirrors and no hot-yoga blackout episodes, not that I’d know anything about either of those things – and I’m practically giddy over how much I’m enjoying it. “Grace” and “flexible” are about the last two words one would ever use to describe me, but if I keep this up, maybe I’ll get a little closer. So far, it certainly makes me feel great.

A blog story about a nice, healthy green smoothie seemed to be the perfect chance to share my yoga discovery. After all, when I come home all loosey-goosey relaxed after yoga class, this mango-coconut green smoothie is pretty much the perfect way to recharge.

Smoothies are the best thing ever, aren’t they? They feel like a treat – it’s like drinking a fruity milkshake! – but generally they’re packed with energizing nutrients and guilt-free goodness.

This one in particular is unbelievably good – not to mention pretty (have I ever mentioned green is my favorite color? What can I say; it pleases me every time I go in for a sip.)

If you’ve never tried a green smoothie made with spinach, you’ll be shocked and amazed that you don’t taste it at all. Spinach just makes the smoothie gorgeously green, and, of course, super-healthy.

More Green Smoothie Recipes

• Tropical Green Smoothie
• 4-Ingredient Mango Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Chocolate Raspberry Sneaky Green Smoothie (hint: it’s not actually green in color!)
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

Print

Vegan Mango-Coconut Green Smoothie

With its light coconut milk base – no dairy here – this vegan green smoothie is utterly creamy and coconutty. Mango gives it a tropical vibe that makes it taste like a day at the beach.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small drinks

Author Kare

Ingredients

• 1 cup fresh washed spinach leaves packed (I generally use packaged, pre-washed baby spinach)
• 1 cup fresh or frozen mango cubes
• 1/2 medium banana
• 3/4 cup light canned coconut milk can substitute almond milk, but the end result might not be as creamy and won’t taste coconutty
• 1/2 cup orange juice
• 1/2 cup ice cubes

Optional additions:

• 1 tablespoon coconut butter this adds a bit more more coconut flavor plus fiber and a little protein
• 1 tablespoon ground flaxseeds these add some more fiber plus omega-3 fatty acids and a little protein
• Chopped mango or coconut for topping

Instructions

• Place all ingredients in a blender and puree until smooth. Pour into glasses, add toppings if desired, and serve with a straw.

The post Mango-Coconut Green Smoothie appeared first on Kitchen Treaty.

They say bacon is what the majority of vegetarians miss most. Not for me. One of the things I do miss most, though, is seafood. While I’m not exactly tempted to run out and stuff my face with fried fish, I do miss the whole … subculture that goes along with eating seafood. Cracking crab feasts atop newspaper-lined picnic tables; sandy clam digging at low tide; 4 a.m. fishing trips on the Sound; crispy coconut shrimp at a beachside cafe with serious seagulls perched on every pier.

I’m still trying to figure out exactly how to replicate the crab boil experience for vegetarians, but until that happens, I’m pretty sure I’ve go the answer for coconut shrimp right here: Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce!

Crispy, crunchy, and dare I say totally grubbin’, I think this is the most fun way to use up my garden zucchini yet. Plus, it’s oven-baked, so there’s a healthier-than-deep-fried component here too. Win-win!

The key to crispy oven-baked zucchini is twofold: first, you coat the zucchini in flour, then, after a quick egg dip, you dip it in Panko-style bread crumbs and coconut flakes.

And then all you do is bake these suckers until the zucchini is just tender and the coconut breading is golden brown and perfectly crunchy/crispy.

So good! The clincher, though, is this Mango-Jalapeno Dipping Sauce. It’s super easy, too – just a quick puree of fresh mango, jalapeno, honey, lime, and rice vinegar. Sweet with a touch of heat, and SO PERFECT with this baked coconut zucchini.

Giant finger alert!

Who needs shrimp?! The garden’s got us covered on this one.

(more…)

The post Crispy Baked Coconut Zucchini with Mango-Jalapeno Dipping Sauce appeared first on Kitchen Treaty.

Especially these last couple of weeks. Because once I discovered that Fixer Upper was available on Amazon, let’s just say I’ve made up for all that lost HGTV time. By binging on a home improvement show. Livin’ the scintillating dream, that’s me!

Anyway, Chip and Joanna have convinced me to move our kitchen remodeling project to the top of our home project list. Knock out this wall here, extend that island there, bust out that backsplash, paint the cabinets. No problem! My guy mostly just listens and smiles – vaguely – when I talk about it. I can’t decide if that means he’s on board or not.

Meanwhile – light, white, open kitchen or not – these Slow Cooker Mango BBQ Vegan Baked Beans are going to be happening in there. A lot. They’re so so so perfect for summer.

I just can’t help but tout, over and over, how wonderful the Crock Pot is for summer cooking. You do all the work in the morning, before the weather turns sweltering. And then the Crock Pot just sits there nicely, doing its thing all day without transforming your kitchen into a sweat box. Crock Pots are perfect for toting to barbecues, too. Plus, they keep the goods warm until nosh time. Win.

These vegan baked beans are the bee’s knees. Note: no bees were actually harmed in the making of these beans. They (the beans!) are tender and tangy; the perfect balance between sweet and savory. They’re kind of new and a little unique without being weird. They’re ideal for summer potluck BBQs because they work well for just about everyone there – a saucy side for the meat-eaters, but also substantial enough to fill in as a main dish for the plant-based peeps.

Most of my barbecue sauce based recipes start with ketchup, but because I’ve moved more toward using non-refined ingredients, I decided to challenge myself with leaving it out. So instead, I started with tomato sauce, then added the flavors that you’d find in ketchup, along with a few ingredients and spices that transform the saucy base into barbecue saucy goodness. Then the beans stew in that saucy sauce along with chopped onion, garlic, and fresh mango. Saucy! I really like that word.

Oh, hello, savory-sweet, finger-licking BBQ beans.

Okay! Off to watch my very last episode of Fixer Upper! When does Season 3 come out again?!

Print

Slow Cooker Mango BBQ Baked Beans

Tangy, saucy, and savory-sweet, these easy Crock Pot beans practically scream “summer barbecue!” They’re one of those happy sides that’s perfect for all, but they also just happen to be vegan. Score!

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Author Kare

Ingredients

• 3 15-ounce cans white beans (navy beans or cannellini beans are both good), drained (about 4 1/2 cups)
• 2-3 ripe mangoes peeled and diced (2 cups)
• 1 15-ounce can tomato sauce
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 2 tablespoons agave nectar pure maple syrup, or granulated sugar
• 2 tablespoons Tamari or soy sauce
• 2 tablespoons vegetarian Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/8 teaspoon crushed red pepper flakes or more for more heat

Equipment:

• One 3-quart or larger slow cooker

Instructions

• Add all ingredients to slow cooker. Stir gently until combined. Cook on low for 8-10 hours or high for 5-6 hours. Taste and add additional salt if desired. Serve.

The post Slow Cooker Mango BBQ Vegan Baked Beans appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Summer Sangria Ingredients
• How to Make It
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Never enough sangria recipes, that’s what I always say. Okay … I don’t always say it. Like, when I wake up in the morning, I don’t yawn then stretch then holler, “Never enough sangria recipes!” Nor do I greet long-lost friends with a hug and instant sangria talk. Or, say, when my daughter asks for a chocolate chip cookie 10 times within the span of 3 seconds (it’s possible!), I don’t snap back with “NEVER ENOUGH SANGRIA RECIPES!”

Well – okay. I usually don’t.

This Summer Sangria with juicy strawberries and mangoes is yet another riff on my Strawberry Sangria. Can’t stop, won’t stop!

I love that I can have my cocktail and eat it too!

NEVER ENOUGH SANGRIA RECIPES!

Summer Sangria Ingredients

• White wine – This light, white sangria starts with white wine. I like dryer white wines in my sangria. Sauvignon Blanc is perfect, or a light Chardonnay is nice.
• Strawberries – Fresh + sliced.
• Mangoes – Peeled and diced. They’re SO good in sangria!
• Lemons – For a bright, sunshiny touch.
• Rum – Go with a light/white rum.
• Lemon-lime soda – Great for lightening up sangria and adding some sweetness.
• Fresh mint – For garnish. Optional, but pretty!

How to Make It

Just add all the ingredients except for the soda to a pitcher and refrigerate it for at least 4 hours. To serve, fill a glass about 3/4 full of fruit and sangria then top off with soda.

More Sangria Recipes

• Strawberry Sangria
• The Best Red Sangria 
• Cranberry Apple Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria
• Pineapple Mojito Sangria

Print

Summer Sangria

A light, refreshing, and just plain luscious white sangria brimming with juicy mangoes and strawberries. Perfect for hot summer days!

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 6

Calories 285kcal

Author Kare

Ingredients

• 1 pint strawberries hulled and thinly sliced (about 2 cups)
• 2 medium ripe mangoes peeled and diced (about 1 1/2 cups)*
• 1 lemons thinly sliced
• 1 750 ml bottle white wine (a dry-ish white wine is best – I like Sauvignon Blanc or Chardonnay)
• 1/2 cup light rum
• 4 cups lemon-lime soda
• Fresh mint sprigs for garnish optional

Instructions

• Add fruit to a large pitcher. Pour the wine and rum over the top.
• Cover and transfer to the refrigerator. Refrigerate for 4 – 5 hours.
• Add the lemon-lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve. Garnish with fresh mint sprigs if desired.

Video

Nutrition

Serving: 1g | Calories: 285kcal | Carbohydrates: 38g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 24mg | Potassium: 352mg | Fiber: 3g | Sugar: 31g | Vitamin A: 760IU | Vitamin C: 81mg | Calcium: 39mg | Iron: 1mg

The post Summer Sangria appeared first on Kitchen Treaty.

I might be biased, but seriously, this Slow Cooker Black Bean & Mango Caribbean Chili is top-notch. I’ve made my share of chili recipes (and adore every single one of them, being a chili fiend and all) – but in my book, this one is right up there with the best of them. It’s just different enough to be special, yet familiar enough to qualify as serious comfort food.

What makes this vegetarian Caribbean chili so different? Well, it’s Caribbean! Okay, so it’s not actually Caribbean, but it’s infused with Caribbean-influenced goodness. Black beans and peppers, for one. And we’ve got mangoes, of course, along with (yup) golden raisins thrown in. Trust me. The fruit adds this wonderful sweet contrast that melds wonderfully with the savory components.

And then there are the familiar chili spices – chili powder, cumin, even some smoked paprika. But then we’ve got cinnamon and allspice. And it so, so works.

I never thought I could be quite so excited about chili, but seriously. New fave right here.

I’d like to thank my Crock Pot. I couldn’t have done it without you! And black beans – from scratch or canned. Oh, and mangoes! You’re the secret ingredient, my friend!

Okay, so I need to work on my acceptance speech.

(more…)

The post Slow Cooker Black Bean & Mango Caribbean Chili appeared first on Kitchen Treaty.

Sunshine in a glass is totally necessary right now. It’s not just that we’re knee-deep in the gray of winter, but my family is recovering from a particularly frigid trip to Disneyland. The day we arrived, temps were hovering in the 30s with strong gusts and pelting rain. This was Southern California?! Later in the trip, the sun came out, but things never really heated up like we’d expected. Until the instant our plane took off for home, at which point I think 70 might have been reached. Of course.

We were stubborn, though, and we still swam in the hotel pool while we were there. Brrrrr. And – possibly related but probably not – we all subsequently came down with colds.

So this smoothie is doubly awesome for us right now. We’re at least getting our sunshine in liquid form, and a germ-fighting vitamin C boost, to boot.

I love the unfussy nature of this smoothie. I always have frozen mango cubes in my freezer – I stock up at Costco or Trader Joe’s. They taste incredible in smoothies, plus they make the things ice cold without having to freeze your banana or add ice cube. The banana, combined with orange juice – freshly squeezed or not – makes for a nice, creamy base. And then pomegranates arils add that signature tart flavor and a nice sunny pink hue.

If the sunshine doesn’t come to you, sometimes you gotta make your own.

(more…)

The post All-Fruit Mango-Pomegranate Smoothie appeared first on Kitchen Treaty.

Breakfast, though, that’s a biggie. Especially now that the little one is in the mix – just from pure instinct, breakfast is her largest meal of the day.

Breakfast is also nice for our mixed-diet family because it’s generally pretty easy to please both the vegetarian and the meat-eater. Oatmeal and other hot cereals, for one, make for a plenty rib-sticking breakfast but it wouldn’t occur to most meat-eaters to put meat in theirs (unless you do savory oatmeal, which I think is something I really need to try). My guy is plenty happy with a couple token slices of bacon alongside egg dishes and a couple slices of toast, and frankly, Morningstar veggie sausages are so, so good if I really want to go there myself.

Today, though, it’s about the oatmeal. This utterly creamy mango oatmeal is lightly sweet, super hearty, and reminds us of vacation. Oh, and it’s vegan! Simmering the steel-cut oats in coconut milk is what makes it extra creamy.

This oatmeal is just luxurious tasting enough to feel like dessert. I’d say that’s just about the perfect breakfast – royalty or not.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

Print

Mango Oatmeal

Steel cut oats simmer with coconut milk until luscious and creamy. Stir in some fresh mango and top with toasted coconut for pure heaven. Bonus: it’s vegan! The coconut milk and vanilla lend the perfect touch of sweetness (but not too much!) – you can add a little sweetener if you like.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Kare

Ingredients

• 1/2 cup sweetened flaked coconut
• 1 cup steel-cut oats not fast-cooking
• 1 1/2 cups water
• 1 1/2 cups light coconut milk canned
• Pinch salt
• 3/4 cup chopped ripe mango
• 1 teaspoon vanilla extract
• 1-2 tablespoons sugar or other preferred sweetener optional

Instructions

• Preheat oven to 325 degrees. Spread the coconut onto a cookie sheet and bake for about 5 minutes, stirring occasionally to ensure even toasting, until the coconut is golden brown. Remove from oven and set aside.
• Place steel-cut oats, water, light coconut milk, and salt in a medium-size saucepan over medium heat. Stirring occasionally, bring ingredients to a boil, then reduce heat to medium-low and simmer for 20 minutes until thick and creamy.
• Stir in mango and vanilla extract. Taste for sweetness, and add sugar if desired depending on your individual tastes.
• Spoon into individual bowls and sprinkle with toasted coconut. Serve.

The post Mango Oatmeal appeared first on Kitchen Treaty.