Mango Sticky Oats

Mango Sticky Rice but for breakfast

Mango Sticky Oats

Think of this like Thai mango sticky rice, but in breakfast form. It is creamy, coconutty oats with a chia pudding texture and fresh, ripe mango on top. Let’s make it.

Ingredients

• 1 (14 oz) can coconut milk

• 2 Tbsp honey or 2 Tbsp granulated sugar

• ½ cup rolled oats

• 2 Tbsp chia seeds

• 1 tsp vanilla extract

• ¼ tsp salt

• 2 ripe mangoes, thinly sliced

• (Optional) Toasted sesame seeds, for garnish

Directions

1. In a small saucepan, combine the coconut milk, vanilla, salt, and honey (or sugar). Heat over medium until everything is dissolved and smooth (don’t boil, just warm enough to melt together).

2. In a medium bowl, stir together the oats and chia seeds. Pour the warm coconut milk mixture over top and mix well.

3. Cover and refrigerate for at least 2 hours, or overnight. It’ll thicken up as it chills; the oats just take a bit longer than a standard chia pudding.

4. Once set, divide into 6 small containers or jars. Top with sliced mango and a sprinkle of sesame seeds.

To store: Keeps well in the fridge for 3–4 days in an airtight container.