Mango Sticky Rice Oatmeal
A tropical-inspired breakfast combining creamy oatmeal with sweet mango and coconut flavors, topped with sesame seeds and chili for a spicy-sweet twist.
Ingredients
Fruits
- 2 pieces ripe mangoes sliced
Grains and liquids
- 1 cup rolled oats
- 1 cup water
- ⅓ cup full-fat coconut milk (for oatmeal)
- ¼ cup full-fat coconut milk (for sauce)
Seeds and flavorings
- 1 tbsp chia seeds
- 1 tsp vanilla extract
- Pinch sea salt
Toppings and spices
- Black sesame seeds Black sesame seeds
- Chili powder Chili powder
- Sea salt Sea salt
- ¼ cup full-fat coconut milk (for sauce)
- 1 tsp cornstarch
- 1 tbsp water (for slurry)
- 1 tsp coconut sugar or plain sugar
Instructions
- In a saucepan, cook oats, water, chia seeds, and vanilla over medium heat for 3-4 minutes until creamy.
- Add coconut milk to the oats and cook until soft, adjusting with more water if needed.
- In a separate pan, heat coconut milk for sauce, add cornstarch slurry and sugar, and stir until thickened.
- Transfer oatmeal to bowls, top with sliced mango, coconut sauce, sesame seeds, chili powder, and sea salt. Serve immediately.
Notes
Use ripe mangoes for the best flavor and adjust chili to taste for spice level.