Mango Sticky “Oat-Chia” Rice

Mango Sticky “Oat-Chia” Rice

Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Asian
Servings 1


  • 1 cup rolled oats
  • 1 can lite coconut milk
  • 2 tsp maple syrup
  • 1 tbsp chia seeds
  • 1/2 tsp toasted sesame seeds optional for garnish
  • 1 whole mango

Corn Starch Slurry

  • 1 tsp corn starch
  • 2 tsp cold water


  • Mix corn starch with cold water and set aside
  • In a pot, warm up the lite coconut milk at medium-low heat.
  • Add maple syrup to the lite coconut milk. Stir to combine.
  • If you don't have pre-toasted sesame seeds. In a small dry pan, add sesame seeds and set heat to medium-high. Keep the pan moving to prevent burning the sesame seeds. Remove from heat once sesame seeds turn golden brown into a container (keeping the seeds in the hot pan may burn the sesame seeds)
  • Add oatmeal and chia seeds into a separate small pot.
  • Pour 3/4 of the warm lite coconut milk and maple syrup mixture into the oatmeal and chia seeds. Turn on heat to medium-low. Stir to combine.
  • To the remaining lite coconut milk and maple syrup mixture. Add cornstarch slurry and mix until thickened.
  • Peel and slice mango. Place mango on top of oatmeal and chia seed mixture.
  • Dress the top with thickened coconut milk and maple syrup mixture.
  • Garnish with toasted sesame seeds.