Preparation
Heat oven to 400 degrees. Spread oats in a single layer on a jelly-roll pan. Place nuts on a small baking sheet. Bake oats and nuts 6 to 7 minutes or until lightly toasted. Set nuts and oats aside separately. Combine milk, dried mango, salt, and nutmeg in a medium saucepan; bring just to a simmer over high heat. Reduce heat to low; add toasted oats. Simmer 5 to 8 minutes or until thickened, stirring only once or twice. Transfer to four serving bowls; top with fresh mango and toasted nuts. Serve with additional milk, if desired. Substitutions
Dried strawberries or golden raisins may replace dried mango; 2 cups sliced strawberries may replace fresh mango. Brazil nuts may replace walnuts. One-half teaspoon cinnamon may replace nutmeg. For a lighter, less aggressive flavor, use true cinnamon, sometimes called Ceylonese cinnamon, if you can find it. Culinary Taste Tip
Toasting rolled oats is one way to boost flavor without adding calories or unhealthy fats. Over-stirring the oatmeal changes the texture from smooth to too smooth and a little pasty. Just let the simmering milk do its job. Culinary Technique Tip
To quickly dice a mango, place the fruit firmly on a cutting board, point side down. Then cut away from you, and slice down until you reach the pit. Then, make quick cross hatches, and scoop out perfect cubes of mango!
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Toasted Oatmeal with Double Mango and Toasted Walnuts