Creamy coconut milk baked oatmeal topped with fresh mango and a coconut drizzle.
Can I boost the protein in this recipe?
Sure! I recommend adding a scoop of your favorite vanilla protein powder to the oatmeal.
How do I store and reheat the oatmeal?
I recommend storing the oatmeal in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave until warm. Perfect for meal prep!
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Mango Sticky Rice Baked Oatmeal
Creamy coconut milk baked oatmeal topped with fresh mango and a coconut drizzle.
Servings 9 servings
Ingredients
Oatmeal
- 3 cups (250g) old-fashioned rolled oats
- 1 scoop (~30g) vanilla protein powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups (370g) non-dairy or regular milk
- 1 cup (245g) full-fat or light coconut milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 large mangoes, sliced
- White sesame seeds, for topping
Coconut Milk Drizzle
- 1 cup (245g) full-fat coconut milk
- ¼ cup (80g) maple syrup
Instructions
- Preheat oven to 350°F. Grease a 8×8” baking dish. In a large bowl, combine oats, protein powder, baking powder and salt. Add milk, coconut milk, maple syrup, and vanilla. Stir well to combine.
- Pour into prepared baking dish. Bake for 30-35 minutes until oatmeal is set.
- Meanwhile, make the drizzle. In a small saucepan over medium heat, whisk together the coconut milk and maple syrup. Bring to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat.
- Serve baked oats topped with sliced mango, coconut milk drizzle, and sesame seeds.
