Welp, a trending internet recipe has gotten me yet again…
Now that I am not focused on developing my own recipes so much anymore, I have however been enjoying trying some recipes that have gone viral on social media.
[ i'm definitely making the butter swim biscuit trend next because who doesn't love a hot buttery biscuit? ]
Any time I'm dining out at a Thai restaurant, ordering mango sticky rice for dessert is a no brainer - it's such a classic dessert and the sweet rice, ripe mango and coconut cream just hit's every time. So when I saw that people were swapping out the sticky rice for oatmeal which you know I love, I was like bet! This is such a fun way to spice up your morning breakfast routine and now that spring is here and summer is on it's way this mango sticky rice inspired oatmeal will add some brightens to your kitchen.
MANGO “STICKY RICE” OATMEAL
- your favorite oatmeal
-1 mango, sliced
-1 can of coconut milk, divided in half
-2 teaspoons of vanilla extract
-1 teaspoon of cornstarch
-your desired sweetener (i.e. - sugar, brown sugar, etc)
-sesame seeds, optional
RECIPE NOTES:
- I prefer steel cut oats -
see here- but use your preferred oatmeal
- Did you know there are this many
mango varietals? While I love the tommy atkins/haden mango varietals be sure to use whatever mango is available to you.
INSTRUCTIONS:
Peel & slice your mango
Using ½ the coconut milk, and 1 teaspoon of vanilla extract cook your oatmeal as you like (along with your desired creaminess) and keep hot.
In a small bowl mix 1 teaspoon of cornstarch with 1 teaspoon of water to create a slurry.
In a small saucepan heat the remaining ½ of the coconut milk and when the coconut milk becomes hot add in a little sweetener, 1 teaspoon of vanilla extract and a teaspoon of your slurry and stir until the coconut milk becomes thick.
Plate your hot creamy oatmeal and top with your sliced mango, coconut cream and sesame seeds & eat breakfast fabulously.
