How do you make mango sticky oatmeal from scratch?

To make mango sticky oatmeal from scratch, cook rolled oats with water, chia seeds, and coconut milk until creamy and thickened. Add vanilla extract for aroma. Prepare a coconut sauce by thickening coconut milk with cornstarch and coconut sugar, then serve topped with fresh mango slices and sauce. This classic recipe mimics the texture and flavors of Thai sticky rice with mango.

Can you prepare mango sticky oatmeal in advance?

Yes, you can prepare the oatmeal and coconut sauce separately in airtight containers and refrigerate for up to 4 days. Reheat gently before serving and add fresh mango slices just before eating to maintain texture and freshness. Double the recipe if you want to have ready meals throughout the week.

What can I add to mango sticky oatmeal for extra protein?

For extra protein, you can replace water with soy milk when cooking, or top your oatmeal with Greek yogurt, nuts like almonds or walnuts, or seeds such as hemp or additional chia seeds. These additions increase the protein content and add texture.

Is mango sticky oatmeal gluten-free?

Yes, this recipe is naturally gluten-free if you use certified gluten-free rolled oats, which are processed separately to avoid contamination. Be sure to check packaging to ensure they are labeled gluten-free to suit dietary needs.

Mango Sticky Oatmeal: Tropical Morning Delight

Ingredients

Scale

1 cup rolled oats
1 cup water
1/3 cup full-fat coconut milk
1 tablespoon chia seeds
1 teaspoon vanilla extract
2 mangos, sliced
Pinch of sea salt
1/4 cup full-fat coconut milk
1 teaspoon cornstarch
1 teaspoon coconut sugar

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Instructions

1. In a medium saucepan over medium heat, combine rolled oats, water, chia seeds, vanilla extract, and a pinch of sea salt. Stir occasionally and cook until the mixture is creamy and thick, about 5-7 minutes.
2. Slowly stir in 1/3 cup of coconut milk for additional creaminess, adjusting the amount of liquid to reach your desired consistency.
3. For the coconut sauce, in a small pan, combine 1/4 cup of coconut milk with a cornstarch slurry (1 teaspoon cornstarch mixed with water) and coconut sugar. Cook over low heat, stirring, until the sauce thickens slightly.
4. Divide the cooked oatmeal between two bowls. Top with fresh mango slices.
5. Drizzle the thickened coconut sauce over the oatmeal. Add optional toppings like black sesame seeds or toasted coconut flakes for an extra crunch.
6. Sprinkle with a pinch of chili powder for a daring flavor contrast, if desired.

Notes

🗓 Prepare the coconut milk the night before by refrigerating to separate the creamy part for a richer texture.
🥥 Substitute soy milk or water for coconut milk if adjusting for dietary preferences, maintaining the creamy consistency.
🍽 Add nuts or seeds like almonds or pepitas for a protein boost, enhancing the nutritional profile of your breakfast.

Prep Time: 5 minutes
Integration Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Thai-Inspired
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 18g
Sodium: 20mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg