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Mango Sticky Oatmeal

A creamy and chewy breakfast treat that combines rolled oats with coconut milk and fresh mango, inspired by traditional Thai sticky rice.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 2 cups coconut milk Use full-fat for a creamier texture.
  • 1 ripe mango, diced Ensure it's ripe for maximum sweetness.
  • 1 tablespoon honey or maple syrup Adjust to taste.
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
Toppings
  • to taste sesame seeds or coconut flakes Optional for serving.

Method
 

Cooking the Oats
  1. In a medium saucepan, combine rolled oats, coconut milk, and a pinch of salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
  2. Once it starts to simmer, reduce the heat to low and let it cook for about 10 minutes until the oats are tender and the mixture is creamy.
Adding Flavors and Serving
  1. Remove the oatmeal from heat and stir in honey or maple syrup and vanilla extract. Taste and adjust sweetness if needed.
  2. Fold in the diced mango, allowing it to warm through but still maintain its shape and freshness.
  3. Spoon the oatmeal into bowls and top with sesame seeds or coconut flakes if desired.
  4. Dig in and relish the wonderful flavors of your Mango Sticky Oatmeal!

Notes

For a creamier consistency, add a bit more coconut milk during cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of coconut milk, or freeze for up to 2 months.