Mango Sticky Oatmeal

At breakfast, treat yourself to this indulgent, fiber filled mango sticky oatmeal inspired by the Thai classic dessert, mango sticky rice. Easy to prep and just the right amount of sweetness to satisfy you first thing in the morning.

Truthfully, for the last year, I’ve been struggling to make myself eat breakfast. I’ve been beyond stressed, at the peak of anxiety, so breakfast was not my top priority. It’s a bad habit I want to break, so I’ve been looking for ways to get myself interested in breakfast again. One way to peak my interest is to add mango, and very easily I found myself falling in love with this mango sticky oatmeal. A little homage to one of my favorite Thai desserts, mango sticky rice.

Why You’ll Love This Mango Sticky Oatmeal

• Transform a classic dessert into a delicious fiber rich breakfast. The oats and mango provide a host of nutrition and fiber that will help keep you feeling full and fueled.
• Easy to make and prep in advance. You just need one pan to prepare it all. Easily double the recipe to make enough servings to last you the week!
• Simple to customize. Adjust this recipe as desired. I have shared tips below to help make this recipe all you!

Key Ingredients and Substitutions

• Oats: I used rolled oats from One Degree Organics. Any rolled oats can work though, so use the variety you like.
• Mango: To keep with the traditional feels, stick with mango. I prefer ataulfo mango specifically, but other varieties buttery in texture like Kent or Keitt work great too. Feel free to also swap with a different fruit like fresh ripe peaches, if not a fan of mango.
• Coconut Milk: I used canned full fat coconut milk. For less saturated fat, use a low fat coconut milk. I have tried this with oat milk, but do note the flavors won’t be coconut forward, which is a big component of the flavor in the original mango sticky rice recipe.
• Soy Milk: This is more preference, so feel free to swap with a different plant-based milk of your choosing.
• Cornstarch: This is optional, but you can use some to thicken your sauce if preferred.
• Sugar: I recommend using organic white sugar, but you can swap with coconut sugar, maple syrup, or agave syrup if preferred.
• Vanilla: Optional, but helps make the flavors in this oatmeal more pronounced. Really love some vanilla bean paste in this. You could also add a pinch or 2 pods of cardamom to infuse the milk with additional flavor.
• Flaxseed: I like to add this for the added fiber and as a means to thicken my oatmeal. You can still get great results without it!

How to Make Mango Sticky Oatmeal

To a medium saucepan, add the coconut milk, sugar, salt, and cornstarch and whisk together. Place over low heat, stirring regularly until the sugar has fully dissolved then remove from heat. This should take 2-3 minutes. Transfer the coconut sauce to a small bowl and set aside.

To the same pan, add the coconut milk, soy milk, sugar, vanilla and salt, then stir together to combine. Place over medium-low heat, stirring occasionally until the mixture comes to a simmer then reduce to a low heat.

Add the oats and flaxseeds then continue stirring regularly for about 5 minutes or until the oats are creamy and have thickened. Remove from heat then cover with a lid to allow the oats to further set while you peel and slice your mango.

The oatmeal should have thickened a little more during this time, and should be ready to plate up. If too thick or you desire a thinner oatmeal, add an additional 1/2 cup of water and stir until the oats are at your desired consistency. To serve, pile up your oatmeal on a plate and arrange the mango slices to the side of it. You can then pour a few spoons of the coconut sauce overtop of the oats. Sprinkle with a few sesame seeds and enjoy!

Expert Tips

• Adjust the consistency of the oats. I like to make my oats thicker for this application, so I can shape it similar to the mounds of sticky rice used in the traditional preparation. For looser oatmeal, just add some additional liquid when cooking to achieve your desired creaminess.
• Use atafulo mangos. I find that this variety is the perfect portion, has a buttery texture, and provides the right amount of sweetness when fully ripened. I will also suggest waiting to cut your mango when you are ready to eat your oatmeal. Once cut, they will start to oxidize over time.
• Double the recipe. If you want to prep enough oatmeal to last you the week, double the recipe! It should provide 4 servings when doubled.

Frequently Asked Questions

Make It Balanced

As designed the recipe provides a serving of fresh fruit, fiber from the oats, and a little protein from the soy milk. Do note, that the protein from the milk might not be enough for some to feel optimally full, but you can do any of the following suggestions to up the protein.

• Stir some high-protein yogurt into the oats after they have cooled
• Crisp up some split mung beans to sprinkle on top of the oatmeal
• Add a small scoop of vanilla protein powder to your oats when cooking

More Plant-Based Breakfast Ideas

• Smashed Cucumber Toast with Artichoke Edamame Spread
• Matcha Cheesecake Chia Pudding
• Smoky Shredded Tofu Breakfast Sandwich
• Chocolate Oatmeal
• Lemon Blueberry Baked Oatmeal

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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