Mango Sticky Rice Oatmeal
Jamie is a recipe developer, content creator, and registered dietitian with expertise in food allergies. She is passionate about food and behaviors that affect people's health and strives to encourage people to become more nutritionally-informed, utilize ingredients effectively and sustainably, and form a positive relationship with food. In her free time, she enjoys playing piano, hiking, and trying new foods!
- Breakfast
Thailand’s most famous dessert, rebuilt on oats so you can eat it at 7am.
Eating this mango sticky rice oatmeal for breakfast feels like having a dessert first thing in the morning. This dish is rich in fiber and inspired by the flavors of Thailand’s beloved mango sticky rice. Instead of sticky rice, oats provide significantly more protein, fiber, and micronutrients (like iron and calcium). The dish comes together quickly using quick oats, a nutritious source of complex carbohydrates that helps promote sustained energy and satiety throughout the day. And fresh mango adds the perfect fragrance and natural sweetness to this dish.
Why This Works
This recipe combines fiber and complex carbohydrates, which can provide more sustained energy and promote satiety compared with meals that are primarily made up of refined carbohydrates. Pairing the oatmeal with fresh fruit is also a great way to add natural sweetness along with important vitamins, minerals, and other beneficial nutrients.
Nutrition (per serving)
| Calories | 473 |
|---|---|
| Protein | 8g |
| Carbs | 63g |
| Fat | 20g |
Ingredients
| Full-fat coconut milk | 7 oz |
|---|---|
| Agave | ¼ cup |
| Salt | Pinch |
| Water (for slurry) | 1 tbsp |
| Cornstarch (for slurry) | 1½ tsp |
| Mango, sliced | 1 large |
| Quick oats | 1 cup |
| Water | 1 cup |
| Black sesame seeds | To top |
Step-by-Step Instructions
1 Warm the coconut milk.
Add coconut milk, agave, and salt into a small pot over medium heat. Whisk continuously and bring it to a simmer.
2 Thicken the sauce.
Whisk together 1 tablespoon of water and cornstarch until a slurry (in other words, just a smooth mixture) is formed in a small bowl. Pour the cornstarch slurry into the coconut milk and whisk continuously for 2–3 minutes or until the mixture thickens.
3 Set the sauce aside.
Pour the thickened coconut milk into a separate bowl and set aside.
4 Cook the oats.
Add 1 cup of water into the same pot and bring it to a boil. Add the oats and stir. Cook the oats for 1 minute over medium heat.
5 Stir in the coconut.
Add ⅓ or ½ of the thickened coconut milk mixture into the oats and stir. Turn the heat off. The oatmeal will thicken as it cools.
6 Plate and drizzle.
Serve the oats with sliced mango and drizzle the thickened coconut sauce over the top.
7 Finish.
Sprinkle black sesame seeds on top and enjoy!
Notes & Tips
- Storage: Store the oatmeal in an airtight container in the fridge for up to 5 days.
- Oat swap: Quick oats can be substituted with rolled oats. The cooking time will be longer.
- Meal prep: This is a good dish to meal prep. You may double or triple the recipe and store each portion in an individual air-tight container. I recommend storing the mango separately from the oatmeal.
Jamie is a recipe developer, content creator, and registered dietitian with expertise in food allergies. She is passionate about food and behaviors that affect people's health and strives to encourage people to become more nutritionally-informed, utilize ingredients effectively and sustainably, and form a positive relationship with food. In her free time, she enjoys playing piano, hiking, and trying new foods!
