Imagine having mango sticky rice, but for breakfast! This yummy oatmeal has all the dreamy flavors of the Thai classic dessert, made with creamy coconut, juicy mango, and a sweet coconut pour on top. No rice needed!
It's dairy-free and easy to make with Native Forest Organic Simple Coconut Milk (gum-free!) cooked into the creamy oats and in the drizzle on top. We also used Native Forest Organic Mango Chunks too to save some mango chopping minutes, but feel free to use fresh too! 
OATMEAL:
-1 cup (80g) rolled oats
-1 tbsp chia seeds (optional)
-1/2 cup (120ml) Native Forest Simple Coconut Milk
-1 cup (240ml) water
-1 tsp cane or coconut sugar
-1/2 tsp vanilla
-1/4 tsp salt
COCONUT SAUCE:
-1/2 cup Native Forest Simple Coconut Milk
-1 tbsp cane or coconut sugar
-Pinch of salt
-1 tsp tapioca or corn starch
TO SERVE:
1 can Native Forest Organic Mango Chunks
Optional: toasted sesame seeds
INSTRUCTIONS:
Combine the oatmeal ingredients in a saucepan over medium-low heat. Cook for 5-7 minutes stirring frequently until creamy and thickened. Remove from heat, and spoon into two greased ramekins. Set aside.
To the same pan, add the coconut sauce ingredients in a saucepan over medium heat. Bring to a simmer, whisking continuously until thickened (2-3 minutes).
Drain the mango chunks. Flip the oatmeal onto a plate or shallow bowl, arrange the mango chunks to the side of the oatmeal, drizzle everything what the coconut sauce, garnish with sesame seeds if desired.
