This mango sticky rice oatmeal is inspired by the impeccable Thai dessert, but adapted to make a simple breakfast. The oats are cooked with chia seeds and a little coconut milk on the stove. Then it’s topped off with a thicker coconut sauce, mangos, black sesame seeds, sea salt, and a hint of chili powder.
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I eat oats for breakfast a lot, so why not romanticize them a bit? It’s a wonderful way to slow down a bit this weekend and mangos are in season! In other words, they’re about as good as they’ll ever be in America😅
I feel like mangos have always been hit or miss, even though they tell you that California’s climate is well-suited for growing mangos. Maybe it is, maybe it isn’t, but regardless, I’ve never had a mango here that compared to what I used to have in India. My dad’s family even had a mango orchard in their village! Like not just a few trees, but a mini forest of trees. I have fond memories of climbing those trees and eating those mangoes. Anyways, that’s enough nostalgia for me today.
This bowl of oatmeal was inspired by mango sticky rice, a famous southeast Asian dessert that originated from Thailand! It features glutinous rice cooked in coconut milk and served with fresh mango. If you haven’t tried it, you definitely need to. Here’s how to make this extra but simple bowl of oatmeal.
What You’ll Need for Mango Sticky Rice Oats
Rolled oats. I almost exclusively use rolled oats because I enjoy the texture and they cook quickly enough. I usually cook mine for 8-10 minutes.
Water and coconut milk. I only had full-fat coconut milk, so I used 1 cup of water and 1/3 cup of coconut milk to make these oats creamy, but not overwhelmed with fat and flavor from the coconut milk. You could also use the watered down coconut milk that they have at the grocery store, aka the kind you get in cartons or bottles rather than cans. If you’re using that, you may want to use more coconut milk.
Chia seeds. I almost always cook my oats with chia seeds and it was necessary for these mango sticky rice oats because they kinda made the oats sticky by the time they were done!
Cornstarch and coconut milk. You’re going to make a simple and quick sauce with this to top off the oats before serving. It can get pretty thick, so thin it out with water as much as is needed.
Mangos! Duh!
Any toppings, but I used chili powder (don’t knock it until you try it), sea salt, and black sesame seeds.
Mango Sticky Rice Oatmeal
Ingredients
- 2 mangos
- 1 cup rolled oats
- 1 cup water
- ⅓ cup full-fat coconut milk
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- pinch of sea salt
- for topping: black sesame seeds, chili powder, sea salt, creamy coconut sauce
Creamy Coconut Sauce
- ¼ cup full-fat coconut milk
- 1 tsp cornstarch + 1 tbsp water (cornstarch slurry)
- 1 tsp coconut sugar *sub plain sugar
Instructions
- Heat a small saucepan over medium heat. Add oats, water, chia seeds, and vanilla. Cook until it reaches your desired consistency, stirring occasionally. This usually takes 3-4 minutes.
- Add coconut milk and stir. Add more water if needed to prevent it from drying out. Reduce heat to low and cook until it reaches your desired consistency!
- For the coconut sauce, simply heat the coconut milk over medium. Add the cornstarch slurry and coconut sugar. Stir together until thick. This shouldn't take longer than a few minutes.
- Assemble! Add the oatmeal to a bowl, followed by sliced mangos, toppings, and finally, a generous spoonful of the coconut sauce. Enjoy!
Notes
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Oooh mango sticky rice in Thailand must have been amazing. I hope this can fill the space even if only a little :’)
I recently returned from Thailand where I ate mango sticky rice every day… I was really missing it! This recipe is perfect!
Turning classic desserts into oatmeal is one of my hobbies. Hope you enjoy it!
Mango sticky rice is one of my all-time favorite desserts! I love how you’ve turned it into a breakfast using oats. I will definitely be adding this into my morning rotation!