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)

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. If you love this style of cooking, you'll also want to try our earl grey banana bread next.

Ingredients you'll need

Here's everything that goes into this mango sticky rice oatmeal. Scroll down to the recipe card for exact measurements and a printable version.

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)

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

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.

Prep 5m Cook 10m Total 15m 1 servings

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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.

Recipe 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 Information

Per serving (estimated)

Calories: 545 kcal
Fat: 26g
Carbs: 76g
Protein: 7g
Fiber: 9g
Sugar: 38g
Sodium: 150mg

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.

Can I make this Mango Sticky Rice Oatmeal ahead of time?+

Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.

How should I store leftovers?+

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.

Can I freeze Mango Sticky Rice Oatmeal?+

Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.

Mango Sticky Rice Oatmeal

Ingredients you'll need

How to make it