Mango Sticky Oatmeal with Coconut Sauce
Ingredients
Coconut sauce
- 1/2 cup full fat canned coconut milk
- 1 tbsp granulated sugar or coconut sugar
- 1/4 tsp kosher salt
- 1/2 tsp cornstarch, optional
Coconut oats
- 1/2 cup full fat canned coconut milk
- 1 cup soy milk or water
- 2 tsp granulated sugar or coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup oatmeal
- 1 tbsp ground flaxseed
For serving
- 2 ripe ataulfo mangos, peeled and sliced
- Toasted sesame seeds or coconut flakes
Preparation
To a saucepan, add the coconut milk, sugar, salt, and cornstarch and stir together.
Place over low heat, stirring regularly until the sugar has fully dissolved then remove from heat; this should take 2-3 minutes. Transfer to a small bowl and set aside.
To the same pan, add the coconut milk, soy milk, sugar, vanilla, and salt, then stir to combine.
Place over medium-low heat, stirring occasionally until the mixture comes to a simmer then reduce to low heat.
Add the oats and flaxseeds then continue stirring for about 5 minutes or until the oats are creamy and have thickened. Remove from heat then cover with a lid while you peel and slice your mango.
The oats should have thickened, but if you prefer a thinner oatmeal, add 1/2 cup of water and stir until the oats are at your desired consistency.
To serve, pile up your oatmeal on a plate and arrange the mango slices to the side of it. Pour a few spoons of the sauce on top, sprinkle with sesame seeds and enjoy.
Tips
Always make more than one serving so you have something to look forward to the next day.
