Description
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!
Ingredients
Scale
- 1 cup (80g) rolled oats
- 1 tbsp chia seeds (optional)
- 1/2 cup (120ml) full-fat coconut milk
- 1 cup (240ml) water
- 1 tsp cane or coconut sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
Coconut Sauce
- 1/2 cup (120ml) full-fat coconut milk
- 1 tbsp cane or coconut sugar
- 1 tsp tapioca or corn starch
2 mangoes, diced (I like using the yellow Ataulfo or “honey” mangoes!)
Instructions
- Combine the oatmeal ingredients in a saucepan over medium-low heat. Cook for 5-7 minutes stirring frequently until creamy and thickened.
- Remove from heat, and spoon into two greased ramekins. Set aside.
- To the same pan, add the coconut sauce ingredients in a saucepan over medium heat. Bring to a simmer, whisking continuously until thickened (2-3 minutes).
- Dice the mangoes.
- Flip the oatmeal onto a plate or shallow bowl, arrange the mango chunks to the side of the oatmeal, drizzle everything what the coconut sauce, garnish with toasted or black sesame seeds if desired.
Keywords: breakfast, Thai, coconut, oats, easy, dairy free, gluten free, healthy