Ingredients (Serves 2–3)

1 cup rolled oats (about 80–100 g)
1 can (400 ml) coconut milk (full-fat for best creaminess)
2–4 tbsp maple syrup or brown sugar (to taste)
1–2 tsp vanilla extract (optional)
Pinch of salt
2–3 tbsp grated beetroot (very finely grated; optional but recommended for flavour depth)
1–2 tbsp vegan butter (or vegan margarine), for richness

Method (Step-by-step)

Grate & prep beetroot
Peel and finely grate the beetroot. (Very small pieces blend in better.)
Make the coconut sticky base
In a saucepan, add:
coconut milk
oats
maple syrup (start with 2 tbsp)
salt
vanilla (if using)
grated beetroot
Bring to a gentle simmer over medium heat, then reduce to low.
Cook until thick and “sticky”
Stir frequently so it doesn’t stick to the bottom.
Simmer 10–15 minutes until the mixture becomes thick, creamy, and oats look soft.
If it’s too thick: add a splash of coconut milk or water.
If it’s too loose: simmer 2–5 minutes more.
Add vegan butter for flavour
Turn off heat.
Stir in vegan butter until melted and the mixture looks glossy and rich.
Rest briefly
Let it sit 2–3 minutes (it thickens as it rests).
Prepare mango
Dice mango and toss with lime juice (optional).
Serve
Spoon sticky oats into bowls.
Top generously with mango.
Add toasted coconut flakes if desired.

Because brands and exact amounts vary, this is an approximate nutrition estimate based on:

If you split into 2 larger servings, the calories per bowl would be higher (roughly +25–35%).

Use full-fat coconut milk for the “sticky” dessert feel.
Add beetroot in small amounts—enough for earthy depth + color, not enough to taste “beet-y.”
Let the oats rest after cooking to thicken further.
Adjust sweetness: mango ripeness varies a lot.