Mango Sticky Rice Oatmeal

Name: Mango Sticky Rice Oatmeal
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Vegan
Ingredients: 1/2 cup Rolled oats (use certified gluten-free if necessary); 1/2 cup Light coconut milk (from a can); 1/2 cup Water; 2 tsp Coconut sugar (or maple syrup); 1 pinch Sea salt; 1/4 cup Full-fat coconut milk (from a can); 2 tsp Maple syrup; 1/2 Large ripe mango, peeled and sliced or cubed; 1 tsp Toasted sesame seeds (optional garnish)

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This Mango Sticky Rice Oatmeal combines the tropical, creamy flavors of the classic Thai dessert with the wholesome comfort of a hearty breakfast bowl. It's a decadent yet simple-to-make vegan breakfast, ready in under 15 minutes, featuring a rich coconut-infused oatmeal base, fresh, sweet mango, and a luscious, sweet coconut cream drizzle.

This beginner oatmeal, breakfast recipe comes together in about 15 minutes and serves 1. It's perfect for year-round cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. Every step is tested and the ingredients are easy to find — no fancy substitutes, no animal products, just bold vegan flavor.

Prep

5 min

Cook

10 min

Servings

Difficulty

Beginner

545 kcal / serving

Best in Year-round

Ingredients

1/2 cup Rolled oats (use certified gluten-free if necessary)
1/2 cup Light coconut milk (from a can)
1/2 cup Water
2 tsp Coconut sugar (or maple syrup)
1 pinch Sea salt
1/4 cup Full-fat coconut milk (from a can)
2 tsp Maple syrup
1/2 Large ripe mango, peeled and sliced or cubed
1 tsp Toasted sesame seeds (optional garnish)

Instructions

1
In a small saucepan, combine the rolled oats, light coconut milk, water, coconut sugar, and pinch of salt. Stir to combine.
2
Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, for 5-8 minutes, or until the oatmeal is tender and has absorbed most of the liquid.
3
While the oatmeal is cooking, prepare the sweet coconut cream. In a separate very small pot or a microwave-safe bowl, gently warm the 1/4 cup of full-fat coconut milk and 2 tsp of maple syrup. Stir until smooth. If using a pot, let it simmer for 1-2 minutes to thicken slightly.
4
Pour the cooked oatmeal into your favorite breakfast bowl.
5
Arrange the fresh mango slices on top of the oatmeal.
6
Drizzle the warm, sweet coconut cream over the mango and oatmeal. For an extra touch of flavor and texture, sprinkle with toasted sesame seeds, if using. Enjoy immediately.

Chef's notes

For the best flavor, use a very ripe, sweet mango. The variety known as Ataulfo or Honey mango is an excellent choice. The recipe uses two types of coconut milk for a reason: light coconut milk keeps the oatmeal base from becoming too heavy, while the full-fat coconut milk creates a rich, decadent cream topping, similar to the dessert.

Nutrition Facts

Per serving (estimated)

fat: 26g
carbs: 76g
fiber: 9g
sugar: 38g
sodium: 150mg
protein: 7g
calories: 545

Frequently asked questions

Can I use a different type of milk?+

Yes, you can substitute the light coconut milk and water with 1 cup of any other plant-based milk like almond, soy, or oat milk. However, you will lose some of the characteristic 'sticky rice' flavor that comes from the coconut.

How can I meal prep this?+

You can cook the oatmeal base ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave with a splash of water or milk to loosen it up. Prepare the coconut cream and add the fresh mango just before serving.

Can I use quick oats?+

Yes, you can use quick oats. They will cook faster, in about 2-3 minutes. The final texture will be a bit softer and less chewy than with rolled oats.