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Mango Sticky Rice Baked Oatmeal

Creamy coconut milk baked oatmeal topped with fresh mango and a coconut drizzle.

Course Breakfast
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 9 servings
Author Taavi Moore

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

  1. Preheat oven to 350°F. Grease a 8x8” 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. 

  2. Pour into prepared baking dish. Bake for 30-35 minutes until oatmeal is set.

  3. 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. 

  4. Serve baked oats topped with sliced mango, coconut milk drizzle, and sesame seeds.