Are you a mango sticky rice lover? Imagine having your favorite treat to start your morning! Try these mango sticky oats for breakfast — they are full of fiber from the oats, sweet from the ripe mangoes, and creamy from the coconut sauce. Delicious and nourishing, these mango sticky oats is the perfect way to jumpstart your day.
Ingredients
- 1 cup rolled oats
- 2 cups water
- 1/2 cup coconut milk
- Honey (to taste)
- Fresh mangoes (diced)
Coconut Sauce:
- 1 cup coconut milk
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1/2 cup zero-calorie sweetener (or sweetener of choice)
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Mango Sticky Oats Instructions
- In a saucepan, bring 2 cups of water to a boil. Add the rolled oats and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until thick and creamy.
- Stir in honey to your desired sweetness, then add 1/2 cup coconut milk. Simmer on low for 1 more minute, then remove from heat.
In a separate pan, combine 1 cup coconut milk and sweetener. Bring to a boil, then reduce to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens. Remove from heat.
Transfer the oatmeal into a bowl and gently press it into shape. Use a chopstick to loosen the edges if needed. Flip the bowl onto a plate to create a molded shape.
Arrange mangoes around the oatmeal, then drizzle generously with the coconut sauce. Finish with a sprinkle of sesame seeds for a nutty crunch.
Mango Sticky Oats
Ingredients
- 1 cup rolled oats
- 2 cup water
- 1/2 cup coconut milk
- Honey
- Mangoes
- Coconut Sauce:
- 1 cup coconut milk
- 1 tbsp cornstarch + 2 tbsp water
- 1/2 cup zero calorie sweetener
Instructions
- In a saucepan, bring 2 cups of water to a boil. Add the rolled oats and reduce heat to medium. Cook for about 10 minutes, stirring occasionally, until thick and creamy.
- Stir in honey to your desired sweetness, then add 1/2 cup coconut milk. Simmer on low for 1 more minute, then remove from heat.
- In a separate pan, combine 1 cup coconut milk and sweetener. Bring to a boil, then reduce to a simmer. Add the cornstarch slurry and stir continuously until the sauce thickens. Remove from heat.
- Transfer the oatmeal into a bowl and gently press it into shape. Use a chopstick to loosen the edges if needed. Flip the bowl onto a plate to create a molded shape.
- Arrange mangoes around the oatmeal, then drizzle generously with the coconut sauce. Finish with a sprinkle of sesame seeds for a nutty crunch.
Storage Tips
- Store the oatmeal and coconut cream in separate airtight containers in the fridge for up to 3 days.
- To reheat the oats, add a splash of milk before microwaving to prevent them from drying out. Heat the coconut sauce separately.
- Add fresh mangoes just before serving.
Cooking Tips
- Heat the oats over medium-low heat. Be patient to achieve a creamy texture. Stir occasionally to prevent the oats from sticking to the bottom of the pan and burning.
- You can use maple syrup as a substitute for other sweeteners.
- Stir in the cornstarch slurry while the coconut milk is simmering to ensure a smooth, thick sauce.
If you enjoyed this mango sticky oats recipe, you might like my protein dunkaroo dip recipe.
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