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.