Mango Overnight Oats
These Mango Overnight Oats is a creamy tropical breakfast perfect for summer with a delicious coconut mango flavor.
- Prep time
- 5 min
- Cook time
- 4 hr 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Old-Fashioned Rolled Oats
- 2 tablespoons Chia Seeds
- 2 tablespoons Shredded Coconut (Unsweetened)
- 3/4 cup Coconut Milk (or non-dairy milk you like)
- 1/4 cup Dairy-Free Yogurt (we used coconut yogurt)
- 1 tablespoon Sweetener (maple syrup or sugar-free erythritol)
- 1 cup Mango (diced)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Desiccated Coconut
- 1/2 cup Dairy-Free Yogurt
- 1/2 cup Mango (diced)
Instructions
- 1
In a glass container, add oats, chia seeds, and shredded coconut. Stir to combine.
- 2
In a high-speed blender, blend mango, coconut milk, coconut yogurt, sweetener, and vanilla extract.
- 3
Pour over the dry ingredients and stir well to combine.
- 4
Close the lid of the container, and place it in the fridge overnight, or for at least 3 hours. I recommend stirring after 1 hour to prevent the seeds from sinking to the bottom of the container. If the texture looks too thick, add a splash of coconut milk and stir.
- 5
Serve with a layer of coconut yogurt on top and fresh diced mango and coconut flakes on top.
- 6
Store for up to 4 days in the fridge in an airtight container or in 8-ounce glass mason jars. Freeze in airtight jars and thaw in the fridge the day before.