Mango Overnight Oats
A refreshing and creamy breakfast combining oats, mango, and coconut milk, perfect for busy mornings.
Equipment
- Mixing Bowls
- High-speed blender
- Airtight Containers or Jars
Ingredients
- 3/4 cup frozen or fresh mango
- 1 can full-fat coconut milk 12 ounces
- 1/2 cup water
- 2 tbsp fresh lime juice
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract optional
- 1/4 tsp kosher salt
- 2 cups quick-cooking or rolled oats
- 2 tbsp chia seeds or ground flaxseed
- 3/4 cup diced mango thawed if frozen
Instructions
- In a high-speed blender, combine the mango, coconut milk, water, lime juice, maple syrup, vanilla extract, and kosher salt. Blend until smooth.
- In a large bowl, mix the oats and chia seeds (or flaxseed).
- Pour the mango milk into the bowl with the oats, stirring to combine. Add the diced mango and mix gently.
- Transfer the mixture into jars or containers, cover, and refrigerate for at least 4 hours or overnight.
- Before serving, stir the oats and add any desired toppings such as nut butter or fresh fruit.
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Notes
Store in the refrigerator for up to 5 days. Stir before serving if the oats thicken too much.