Overnight Oats With Coconut and Mango

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Overnight oats have somewhat recently come into their own as a food magazine's or food blogger's topic of choice.  This one is a no-cook way of reconstituting dried oats with almond milk, fruit and other add-ins that allow it to be ready and waiting for you when you wake up in the morning.  They are tasty and somewhat refreshing, and of course, nutritious!  They're also about 3 minutes of prep time, not counting time spent in the fridge.  What could be better for a quick weekday breakfast?

This particular recipe was inspired by a post I saw on Pinterest, that immediately jumped out at me for its use of coconut and mango, which mentally transported me to the tropics.  What better way to start your morning than with a mini-escape?

Overnight Oats With Coconut and Mango
adapted from Oh My Veggies blog

to make 1 serving

2/3 cup old fashioned rolled oats
2/3 cup almond milk (you may use whatever milky liquid you have on hand)
1/2 mango, diced
1/4 cup shredded toasted coconut (or regular, if you don't want to toast the coconut), reserving about 1 tsp. for the topping
2 Tb. sliced almonds

In a jar or mug that holds at least 16 oz, add all ingredients except for 1 tsp. coconut and the almonds, stirring to mix.  Cover with plastic wrap and place in refrigerator overnight.  In the morning, top with the remaining coconut and the almonds and enjoy!

  • I will do a post on how to toast coconut, but if you want to know now, just heat your oven to 325.  Put a single layer of coconut on a baking sheet and toast 5-10 minutes.  Store leftovers in a resealable container.
  • The oats are sweet enough for me as I wrote it, but if you prefer sweeter than that, add honey, molasses, agave- whatever suits you!  

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