Transport your taste buds to Thailand with this vibrant and healthy Thai Mango Sticky Oats! Packed with protein and fibre from oats and chia seeds, and bursting with the tropical sweetness of mango, this breakfast bowl is a delicious and nutritious way to start your day. It's vegan, gluten-free, and has no added sugar!
gluten-free
coconut flavour vanilla flavour
3 whole pieces
In a saucepan, combine the gluten-free oats, 20g of mango, chia seeds, 4g of desiccated coconut, 10g of coconut-flavoured plant protein powder, and water. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the oats are thick and creamy.
While the porridge is cooking, prepare the sticky yoghurt. In a separate bowl, mix the soya yoghurt, 15g of vanilla-flavoured plant protein powder, ground flaxseed, and 3g of desiccated coconut until well combined and slightly thickened.
Once the porridge is cooked, divide it into several portions. You can leave one portion plain and colour the others using natural food colourings or powders like matcha for green, butterfly pea flower for blue, or acai for purple/pink, if desired.
Peel and dice the remaining 100g of fresh mango into bite-sized cubes.
Arrange the different coloured porridge portions and the sticky yoghurt on a plate or in a bowl. Place the diced mango in the centre or alongside the porridge.
Garnish with the pecan nuts and a sprinkle of extra desiccated coconut and flaxseeds for added texture and flavour.
For an extra creamy porridge, use coconut milk instead of water when cooking the oats.
If you don't have natural food colourings, you can still create a beautiful bowl by arranging the plain porridge and yoghurt artfully.
Prepare the porridge and sticky yoghurt the night before for a quick and easy breakfast in the morning. Store them separately in the refrigerator.