Mango Sticky Rice Oatmeal
These mango sticky rice oats are inspired by the lovely flavors from the impeccable Thai dessert, but adapted a bit to make it a simple breakfast. The oatmeal is 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.
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
If you're using the kind of coconut milk that doesn't come in a can, you should probably use more. I'd guess maybe 1/2 cup water and 1/2 cup of the coconut milk.