Mango Sticky Rice Oatmeal

Mango sticky rice oatmeal brings all the classic Thai dessert flavors to your breakfast bowl—coconut milk, fresh mango, and creamy oats. Vegan, gluten-free, naturally sweetened, and ready in minutes!

Even though I have never traveled to Thailand and had the REAL deal, mango sticky rice is one of my favorite fruit-forward tropical treats. If you are a mango sticky rice fan too, you are only one carb swap away from the most delicious dessert-for-breakfast oatmeal spin. This naturally sweetened oatmeal starts with the creamiest oats cooked in coconut milk, flavored with a little bit of coconut sugar, vanilla, and a pinch of salt. Next up in this Thai mango oatmeal is ripe, juicy sweet mango chunks (I like using Ataulfo mangoes!). And then finally, the dessert-iest part, the sweet coconut drizzle to top it all off. This unique breakfast is vegan, gluten-free, naturally sweetened, and ready in just 20 minutes!

Why You’ll Love This Recipe

• Tastes like dessert for breakfast
• Uses just one pot, and ready in 20 minutes
• Vegan, gluten-free, dairy-free, and refined sugar-free
• Meal prep friendly—makes great leftovers
• Naturally sweetened with coconut sugar

What Is Mango Sticky Rice?

If you’re not familiar, mango sticky rice is a Thai dessert made with sweet glutinous rice, a creamy coconut milk sauce, and fresh mango served alongside. You might not think rice and fruit = dessert, but it’s a truly perfect pairing. But do you know what breakfast carb naturally cooks up to be “glutinous” in texture and makes a perfect morning swap for the white rice? Oatmeal! And it packs extra fiber and nutrition too (plus I added a spoonful of chia for even MORE fiber). That being said—this mango sticky rice oatmeal recipe is inspired-by and not a traditional recipe, of course.

Ingredients You’ll Need

• Rolled oats. Gluten-free certified if that best fits your life, I like to use sprouted oats personally for better digestibility.
• Chia seeds. An optional addition, I like to add them for extra fiber and thick texture.
• Full-fat coconut milk. The canned kind, this one is my favorite because it is gum-free.
• Water. For cooking the oats along with the coconut milk.
• Vanilla extract. For yummy dessert flavor.
• Coconut sugar. For a little bit of sweetness, more sweetness in the sauce to come so you can skip it if you want.
• Pinch of salt. A perfect balance to the fruit/coconut sweetness.
• For the coconut sauce:
  • Full fat coconut milk
  • Coconut sugar
  • Tapioca starch (or cornstarch/arrowroot) to thicken
• Toppings:
  • Fresh mango
  • Sesame seeds (black or white)
  • Toasted coconut
  • Or really get crazy with a pinch of chili powder!

How to Make Mango Sticky Rice Oatmeal

Step 1: Cook the Oats

I like to start with the oats because it takes the longest time on the stove, and cooking the oats first gives them time to cool and set into a mold in case you want to flip them out for extra presentation points. I do recommend cooking on the stovetop instead of the microwave for the creamiest texture. Mine took about 5-7 minutes over medium-low heat, and I do recommend stirring pretty frequently to keep them from sticking or burning on the bottom of the pan. After the oats are nice and thick, transfer into a small ramekin and set aside to cool. The recipe as written makes 2 servings, so if you are cooking for just you save one ramekin in the fridge for tomorrow.

Step 2: Make the Coconut Sauce

You can use the same pot you just used to make the oats to make the coconut sauce (no need to wash it out!) The cook time is MUCH faster, the sauce will come together and thicken up in just a couple of minutes once it starts to simmer. Make sure you are whisking the entire time so it doesn’t get clumpy or gummy.

Step 3: Assemble and Top

Either flip that ramekin to create an oat dome, or simply scoop into a shallow bowl with plenty of room for piling lots of ripe mango chunks on top. Then drizzle the dreamy coconut sauce on top of everything and add a sprinkle of sesame seeds before serving.

Tips for the Best Results

• Use full-fat canned coconut milk for best texture and richness. Lite coconut milk, or carton coconut milk, or any other non-dairy milks will not create as creamy of a texture or flavor.
• Let the oats rest for 5 minutes after cooking. This will give them time to thicken to a sticky consistency reminiscent of glutinous white rice.
• Slice the mango just before serving. And if mangoes aren’t in season, frozen (thawed) or canned mango can even work for this recipe!
• Adjust sweetener to taste. The coconut milk and ripe mango adds a lot of natural sweetness, so you could reduce the amount of coconut sugar called for if you want (or skip it entirely in the oatmeal).

Storage & Meal Prep

This recipe does make 2 servings, so perfect for sharing or for meal prep. You can store the extra serving of oatmeal in the fridge in an airtight container, and then reheat the next day in the microwave. I recommend storing the coconut sauce separately, you can gently reheat it as well (or just let it come to room temperature) and give it a whisk before serving. The oatmeal and sauce will both keep for 3-4 days in the fridge, so feel free to double the batch if you want to meal prep for the whole week.

Recipe FAQs

More Easy Vegan Oatmeal Recipe You’ll Love

• Vegan Fudge Brownie Oatmeal
• Zucchini Matcha Oatmeal
• Cookie Dough Oatmeal
• Dessert-Inspired Overnight Oats (3 ways!)

If you try this Mango Sticky Rice Oatmeal, let me know what you think by leaving a comment or rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more yummy recipes!

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