Watch How to Make it Here
This recipe starts at 5:27
Mangos are my favourite fruit. Combine it with the tangy, rich coconut and you've got yourself a tropical explosion of flavours. This creamy tropical oatmeal is also featuring some healthy fats - from the chia seeds and almond butter - that help to keep us full all morning. It might be started to get colder outside, but you'll have some summer vibes all up in your brekkie.
Tropical Mango Coconut Overnight Oats
▸ ▹ Vegan, gluten-free, soy-free
Yield: 1 serving
Prep Time: 5 min
Refrigeration Time: 6 - 8 hours
1 cup (165 g) fresh mango (about 1/2 mango) or 3/4 cup frozen mango, diced
½ cup (65 g) old fashioned rolled oats (gluten-free if desired)
½ cup (125 mL) plant-based milk*
1 Tbsp (7 g) chia seeds
1 Tbsp (15 mL) almond butter
½ tsp pure vanilla extract
Fresh mango, kiwi or blueberries
Toasted coconut flakes
Almond butter drizzle
Combine all ingredients together in a mason jar or air-tight container and let sit overnight in the fridge.
The next morning, top with desired toppings and enjoy!
*Nutrition tip: try to use a plant-based milk and yogurt that are fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). For more information on calcium, check out our article here.
Storage: keep in an air-tight container in the fridge for up to 2 days.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes