Mango coconut overnight oats are a tropical healthy breakfast that is whole grained and easy to make ahead as a grab and go. With yogurt, chia seeds, fresh fruit and coconut, these oats are full of fiber and protein.
¼cupmango chunks (40g)frozen is okay too, but thaw first
2teaspooncoconut, shredded
Instructions
Add rolled oats to a strainer and pour water over them briefly. You want a quick rinse to remove the dust from the flakes.
Add all basic overnight oats ingredients to a jar, including the rinsed oats, and stir with a spoon to break up clumps.
½ cup rolled oats (40g), ½ cup dairy free milk (118ml), 2 tablespoon yogurt, ½ tablespoon chia seeds, 1 teaspoon lemon juice*, 1 tablespoon maple syrup
Cover and chill the overnight oats for at least 2 hours or overnight.
When you are ready to eat, layer mango in a cup, add a layer of overnight oats, and top with more mango and shredded coconut. Enjoy!
¼ cup mango chunks (40g), 2 teaspoon coconut, shredded
Video
Notes
Add a ¼ cup of pineapple to further the tropical flavors.Leave off the chia seeds and yogurt for a thinner texture. Other additions. Add macadamian nuts, and coconut flakes to add additional crunch and protein.Overnight oats need to be chilled at least 2 hours, although they will be creamier chilled over night.Overnight oats with fresh mango can last 3 days covered and in the refrigerator.