Mango Sticky Oats

These mango sticky oats are a healthy breakfast inspired by Thai mango sticky rice. Creamy oats cooked in coconut milk with chia seeds for that sticky texture, topped with fresh mango and coconut chips — 330 calories per bowl, naturally vegan and ready in 10 minutes. A tropical breakfast that feels like dessert.

10 min

330 kcal

8g protein

1 serving

Mango sticky oats bowl with fresh mango slices and coconut chips

Sofia holding fresh mango for mango sticky oats recipe

Mango sticky oats with coconut flakes and honey drizzle top view

Watch the Recipe

Ingredients

Serves 1

30g oats
200ml light coconut milk (or any milk)
5g coconut oil (optional)
8g chia seeds
~100g fresh mango
~10g honey (or any sweetener)

Optional toppings: coconut chips, extra mango, yogurt / tofu / protein powder (for higher protein version)

Instructions

Add oats and coconut milk to a pan and cook on low heat, stirring regularly until the oats soften and absorb the milk.
When almost ready, add chia seeds and cook 1-2 more minutes until thick and sticky.
Transfer to a bowl, top with fresh mango, coconut chips and a drizzle of honey. Serve warm.

Tips & Notes

For a thicker, stickier texture, let the oats rest for 2 minutes after cooking — the chia seeds continue to absorb liquid.
Use full-fat coconut milk for a richer, more dessert-like bowl. Light coconut milk keeps it lower in calories.
To boost protein to 20g+, add a scoop of vanilla protein powder or top with Greek yogurt or soy yogurt.
This works great as meal prep — cook the oats, store in the fridge and reheat with a splash of milk. Add fresh mango right before eating.

Nutrition Facts

	Per bowl	Per 100g
Calories	330 kcal	83 kcal
Protein	8g	2g
Carbs	45g	11g
Fat	14g	3.5g

* Macros calculated with coconut oil + honey. Without coconut oil: ~290 kcal.

Frequently Asked Questions

Yes — mix oats, chia seeds and coconut milk in a jar, refrigerate overnight and top with mango in the morning. The texture will be softer and less sticky than the cooked version, but equally delicious.

Absolutely. Thaw frozen mango chunks at room temperature for 10 minutes or microwave briefly. Frozen mango is picked at peak ripeness and often sweeter than fresh, especially outside of mango season.

Add a scoop of vanilla protein powder while cooking, or top with a dollop of Greek yogurt or soy yogurt. This brings the protein up to 20-25g per bowl while keeping the tropical flavor.

It can be — just make sure to use certified gluten-free oats. Regular oats are naturally gluten-free but are often cross-contaminated during processing. All other ingredients in this recipe are naturally gluten-free.