A healthier take on the classic Thai dessert, this Mango Sticky Oatmeal is the epitome of un-monotonous oatmeal and mindful eating. I absolutely adore mango sticky rice and it is highly possible that I continuously exceed the imaginary quota an average human being should consume in their lifetime. Its simple yet rich flavours capture my palette in a way that I can’t quite put my finger on.
Now I’m sorry to burst anyone’s bubbles here, but a serving of the dessert can contain up to half a cup of sugar or more, which is what makes it so tasty. So in my quest to continue to enjoy the dessert as a breakfast, I’ve conjured up this sugar-free recipe. I added the apple cider vinegar since it’s healthy in boosting weight loss and doesn’t alter the taste. You can omit this if you want.
Mango Sticky Oatmeal
- 1 cup of oatmeal
- 1/2 cup coconut milk (low fat)
- 2/3 cup water
- 1 ripe banana, mashed
- 2 tbsp fresh / frozen desiccated coconut
- 1 tbsp chia seeds
- 1 tbsp apple cider vinegar (optional)
- Add all ingredients and bring to a boil
- Simmer and cook for about 8 minutes or until most of the liquid has evaporated
- 1 large mango
- 1/4 cup coconut milk
- 1 tsp coconut sugar
- 1 tsp corn / tapioca flour
- 1 tsp chia seeds
- Slice the mango. Set aside
- Add the coconut milk, coconut sugar and corn flour and bring to a boil. This should take less than a minute to prepare
- Drizzle the sauce on the cooked oatmeal, and serve with mangoes
- Sprinkle with the remaining 1 tsp chia seeds
And presto! The only sugar used in this recipe is the 1 tsp of coconut sugar, but the sticky oatmeal was naturally sweetened with a banana.
Sugar is still sugar! So despite this being coconut sugar, it still has almost the same amount of calories as it does with regular sugar. Hence, why I’ve only limited it to 1 tsp.
Hope you enjoy this recipe!