Mango Sticky Oatmeal Coconut (Print Version)

Creamy coconut oats topped with sweet mango and a warm coconut drizzle for a tropical breakfast treat.

# Ingredients:

→ Coconut Sauce

01 - 1/2 cup full-fat canned coconut milk
02 - 1 tablespoon granulated sugar or coconut sugar
03 - 1/4 teaspoon kosher salt
04 - 1/2 teaspoon cornstarch (optional)

→ Coconut Oats

05 - 1/2 cup full-fat canned coconut milk
06 - 1 cup soy milk or water
07 - 2 teaspoons granulated sugar or coconut sugar
08 - 1/2 teaspoon vanilla extract
09 - 1/2 teaspoon kosher salt
10 - 1 cup rolled oats
11 - 1 tablespoon ground flaxseed

→ Garnish and Serving

12 - 2 ripe ataulfo mangoes, peeled and sliced
13 - Toasted sesame seeds or coconut flakes (optional)

# Steps:

01 - In a small saucepan, combine coconut milk, sugar, salt, and cornstarch. Whisk well and heat over low, stirring continuously, until the sugar dissolves and the sauce slightly thickens, about 2 to 3 minutes. Remove from heat and set aside.
02 - In the same saucepan, combine coconut milk, soy milk, sugar, vanilla extract, and salt. Bring to a gentle simmer over medium-low heat. Stir in rolled oats and ground flaxseed, then cook for 5 minutes, stirring frequently, until the mixture is creamy and heated through. Remove from heat, cover, and let stand for a few minutes.
03 - Portion the prepared oats into bowls. Top with sliced mango. Drizzle with coconut sauce and finish with a sprinkle of toasted sesame seeds or coconut flakes if desired.

# Notes:

01 - For a thinner coconut sauce, omit the cornstarch. Use ripe, fragrant mangoes for optimal flavor.