Inspired by Thai sticky rice, this sticky oatmeal will be your new go-to breakfast. Easy, simple, and delicious!
Cook Time
10 minutes
Total Time
20 minutes
Yield
2 servings
Ingredients
13 oz unsweetened coconut milk (390 g)
1 teaspoon agave nectar
1 cup steel-cut oats (80 g)
Toppings
1 tablespoon sweetened condensed milk
1 cup mango (140 g), cubed
8 fresh mint leaves
Nutrition Info
Calories 849
Fat 42g
Carbs 105g
Fiber 16g
Sugar 36g
Protein 19g
How to Make It
1. Step
Reserve 2 tablespoons of the coconut milk in a small bowl, then pour the rest of the can into a small saucepan. Add the agave nectar and cook over medium heat until the coconut milk is smooth and any solids have melted, about 2 minutes.
2. Step
Add the oats and cook, stirring frequently, until the coconut milk has reduced and the oatmeal has a sticky texture, 5–8 minutes. Remove the pot from the heat and let cool for 5 minutes.
3. Step
Add the sweetened condensed milk to the reserved coconut milk and whisk until smooth.
4. Step
Divide the oatmeal between two bowls, then top with the mango, mint leaves, and milk mixture. Serve immediately.
