Description
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.
Ingredients
Coconut Sauce
- 1/2 cup full fat canned coconut milk
- 1 tbsp granulated sugar or coconut sugar
- 1/4 tsp kosher salt
- 1/2 tsp cornstarch, optional
Coconut Oats
- 1/2 cup full fat canned coconut milk
- 1 cup soy milk or water
- 2 tsp granulated sugar or coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1 tbsp ground flaxseed
For Serving
- 2 ripe ataulfo mangos, peeled and sliced
- Toasted sesame seeds or coconut flakes
Instructions
- 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!
Notes
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.
