5-Ingredients-or-Less | Dairy-free | Gluten-free
I prefer the steel-cut version of the grain because it offers the best flavor and texture. In order for this recipe to resemble the sticky mango dessert, you should use the steel cut oatmeal and not the rolled oatmeal.
Most oatmeal fans would complain about the longer cooking time. I actually recommend that you soak the oatmeal overnight, as with any grains or seeds. Soaking the oats activates the process of germination thus breaking down the phytic acid and enzyme inhibitors. The result is a breakfast that is much easier to digest. And an efficient digestive system means a happy healthy body!
There is also research that suggest soaking grains and nuts make the the nutrients a lot more readily available.
- You need both sesame and mango to replicate the traditional dessert
- Regular rolled oats will not have the same texture
- Coconut sugar is sold at Trader Joes and Costco. It’s a healthier alternative and cooks like brown sugar
- Season more/less salt and sugar depending on your taste buds
- This will keep fresh in the fridge for a few days so you can make a large batch. Just heat it up (without the mango) when you’re ready to eat.
- Use organic coconut milk from BPA-free cans or carton for best results. Don’t use the ones from Asian supermarkets that has preservatives and additives. Don’t fear the fat from coconut milk! It helps increase metabolism and lubricates brain cells, as well as other important functions.
- 1 cup steel cut oats
- 2 cups water
- 1/2+ cup coconut milk
- 1/2 teaspoon coconut sugar
- 1/2+ teaspoon Himalayan salt or sea salt
- 2 tablespoon toasted sesame seeds
- 1 large sweet mango, diced
- Soak oats a few hours or overnight (easier digestibility)
- Rinse thoroughly
- Cook oats in water, salt, sugar on low-medium heat for about 10 minutes until it’s soft and fluffy.
- Stir in coconut milk at the end
- Sprinkle sesame seeds and mango.
- Optional: drizzle some more coconut milk.